Easy Potatoes Anna
By: dad1337
Published: Friday, January 9, 2015 - 1:42pm

Ingredients




6 - 7 thinly sliced medium Yellow or waxy potatoes
4 - 8 Tbs butter melted
salt and pepper
½ - 1 cup grated cheese ( your choice , optional)
parsley chopped for garnish

Preparation

1 Preheat the oven to 375º 2 Take a 8 or 9 inch round cake pan, cut a piece of parchment to fit the bottom.  Lightly butter the bottom of the pan put the parchment in pressing flat and then generously butter the top of the parchment. 3 On a mandolin thinly slice the potatoes, rinse and pat completely dry. 4 Beginning in the center of the pan and working outward, layering the potatoes and overlapping them.  Brush with butter, lightly salt and pepper and if using cheese sprinkle a little over the layer. 5 Place the next layer in the opposite direction of the first, season and continue to add layers until you have five or six  layers. 6 Top last layer with butter, salt and pepper.  Top with another piece of parchment and a heavy plate to compress. 7 Bake for about 45 minutes, remove the plate and top parchment and bake for an additional 15 minutes until the top is lightly browned. 8 Remove from the oven and allow to rest for about 5 minutes.  If there appears to be too much butter in the dish, pour off the excess. 9 Place a plate larger than the cake pan over the top of the pan and invert.  Carefully remove the parchment, garnish with chopped parsley and slice and serve.

About

The "trick" to this recipe is to use parchment on the bottom to prevent the potato from sticking to the pan and leaving that soon to be top layer still stuck when you invert the pan.