POTATOES ANNA
Steps:
- Preheat oven to 450°F. Using a mandoline or chef's knife, slice potatoes as thinly as possible (less than 1/4 inch thick).
- 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.
- 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.)
- 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
- 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.
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