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.

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