STOVE TOP POTATOES ANNA
Steps:
- Peel potatoes, cut into neat round slices, 1/4" thick. Drop them into a bowl of cold water so they don't turn brown. When all are done, drain slices and dry well. Pour 1/4 inch of oil or butter into pan, set over med. heat. Rapidly arrange an overlapping layer of potato slices in the pan, starting from the outside edge, making a circle and working your way into center. shaking pan gently to prevent sticking. Baste with butter or oil.Arrange a second layer over the first, and over this arrange a layer of cheese slices.Season the third layer of potatoes with salt, pepper, nutmeg. Continue filling the pan with layers of potatoes, cheese and seasonings and end with a layer of potatoes. When filled, shake the pan gently again and let cook 3-5 minutes over moderately high heat to be sure bottom is crusting. Then cover the pan and set over low heat for 45 minutes, or until potatoes are tender when pierced with small knife. Be sure heat is regulated so potatoes don't burn on bottom. Run a spatula all around the edge of pan and underneath the potatoes to loosen them; unmold onto a warm serving dish. If done somewhat in advance, cover potatoes loosely and keep in a warming oven .They must stay warm to retain their freshly cooked taste.
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