i love experimenting with ingredients and mixing things up - if i had one cent for every time i stood with a recipe in my hands and said to my husband i'm sure if i just substitude this with that i'm sure it'll taste so much better, i would've been a very rich lil lady by now! i love good food, i love entertaining, i love cosmopolitans, i love eating out but most of all i LOVE my husband for putting up with all my failures and going to bed with nothing but a toastie! L♥VE YOU NEET!
Monday, November 21, 2011
♥ potatoes anna ♥
this classic french dish can be baked up to eight hours ahead. let it cool completely, then cover loosely with foil, and refrigerate. to serve, reheat in a 350-degree oven...
what you'll need... ♥6 medium russet potatoes ♥6 tablespoons butter ♥coarse salt and ground pepper
what you'll do...
1. preheat oven to 450 degrees. using a food processor with a slicing blade or a sharp knife, slice potatoes as thinly as possible, 1/4 inch thick or thinner. (do not place sliced potatoes in water; the starch is needed to bind the layers.).
2. brush bottom of a 10-inch cast-iron skillet with 1 1/2 tablespoons butter. starting in center of pan, arrange potato slices, slightly overlapping, in circular pattern, covering surface. brush with another 1 1/2 tablespoons butter; season well with salt and pepper. repeat for two more layers.