ANNA POTATO
This delicious dish is a variation on
gratin Dauphinois. It is entirely cooked with butter and is a matter of
preference whether you rinse out the starch or not. Either way the
potatoes must be dry. They will hold together because of the butter.
Serves 4
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Peel the potatoes and slice wafer thin.
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Butter a round fireproof dish well (a
heavy cast-iron frying pan is ideal) and neatly pack in the potatoes,
seasoning and brushing each layer with melted butter.
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When the dish is nearly full pour more
melted butter over the top.
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Bake for 1 hour at 425F/220C/gas mark 7.
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Remove from the oven and put the serving
plate over the cooking dish, turn upside down and serve.
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The top (that was the bottom) will be
browned and the potatoes will be soaked with butter.
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