Potatoes Anna
With a little artful arranging (and minimal seasonings), humble potatoes are transformed into an elegant side dish. This resembles a gratin but has none of the usual cream or cheese.
Recipe information
Yield
serves 8
Ingredients
Preparation
Step 1
Preheat oven to 450°F. Using a mandoline or chef’s knife, slice potatoes as thinly as possible (less than 1/4 inch thick).
Step 2
Brush a 10-inch cast-iron skillet with 1 to 2 tablespoons butter to lightly coat. Starting in center of pan, arrange potato slices, overlapping slightly, in a circular pattern (see below). Brush potatoes with one-third of the remaining butter; season well with salt and pepper. Repeat to make two more layers with remaining potatoes and butter, seasoning each layer.
Step 3
Place over high heat until butter in pan sizzles, 2 to 4 minutes. Transfer to oven; bake until potatoes are tender, about 1 hour. (To make ahead, let the dish cool completely and refrigerate up to 8 hours, loosely covered with foil. Reheat at 350°F before serving.)
Step 4
When ready to serve, run a small spatula around edge of pan; slide a large spatula underneath potatoes to loosen. Carefully invert onto a plate, and cut into wedges. Serve immediately.
Layering Potatoes
Step 5
Brushing with butter helps bind the potatoes together as it flavors them; sprinkling each layer with salt and pepper results in a well-seasoned dish.
