THERE'S NO POTATO DISH QUITE LIKE POTATOES ANNA. THIN DISKS OF POTATOES ARE LAYERED AND SLATHERED WITH CLARIFIED BUTTER, SEASONED GENEROUSLY WITH SALT AND BLACK PEPPER, AND SLOW-ROASTED IN A LOW OVEN TILL THE EDGES CRISP, WHILE THE CENTERS REMAIN SOFT. YOU CAN THROW IN SOME SPRIGS OF THYME OR ROSEMARY, BUT YOU DON'T WANT TO OVERWHELM THE PURE POTATO TASTE WHICH THIS DISH SO EFFORTLESSLY DELIVERS. IT'S CERTAINLY EASY ENOUGH TO ASSEMBLE, BUT ONCE THE POTATOES START TO BROWN, KEEP AN EYE ON THEM SO THEY DON'T TURN INTO POTATO CHIPS. THEY'RE GOOD WITH JUST ABOUT ANYTHING -- FISH, FOWL, LAMB, OR ON THEIR OWN WITH A SALAD ON THE SIDE AND A DRY RIESLING.
PRE-HEAT OVEN TO 325º
MELT 6 TBSPS OF BUTTER. POUR INTO A GLASS MEASURING CUP. ALLOW TO SIT TILL THE WHITE SOLIDS FLOAT TO THE TOP. REMOVE AS MUCH AS YOU CAN WITH A SPOON.
PEEL THE POTATOES. USING EITHER A MANDOLIN OR A FOOD PROCESSOR, SLICE POTATOES INTO 1/8-INCH DISKS.
BUTTER AN OVEN-PROOF DISH WITH CLARIFIED BUTTER. ARRANGE A LAYER OF POTATOES IN A SPIRAL. SLATHER WITH CLARIFIED BUTTER. SALT AND PEPPER GENEROUSLY. ARRANGE THE SECOND LAYER ON TOP OF THE FIRST. SLATHER WITH BUTTER, SALT AND PEPPER, THEN ARRANGE A FEW SPRIGS OF THYME ON TOP.
PLACE IN THE OVEN AND BAKE FOR AROUND TWO HOURS, CHECKING THE POTATOES AFTER ABOUT 90 MINUTES TO SEE HOW THEY'RE DOING. WHEN THE POTATOES ARE CRISP AND BROWN ON THE EDGES, REMOVE FROM THE OVEN, DISCARD THYME SPRIGS AND SERVE.
SERVES 6
Ingredients
Directions
PRE-HEAT OVEN TO 325º
MELT 6 TBSPS OF BUTTER. POUR INTO A GLASS MEASURING CUP. ALLOW TO SIT TILL THE WHITE SOLIDS FLOAT TO THE TOP. REMOVE AS MUCH AS YOU CAN WITH A SPOON.
PEEL THE POTATOES. USING EITHER A MANDOLIN OR A FOOD PROCESSOR, SLICE POTATOES INTO 1/8-INCH DISKS.
BUTTER AN OVEN-PROOF DISH WITH CLARIFIED BUTTER. ARRANGE A LAYER OF POTATOES IN A SPIRAL. SLATHER WITH CLARIFIED BUTTER. SALT AND PEPPER GENEROUSLY. ARRANGE THE SECOND LAYER ON TOP OF THE FIRST. SLATHER WITH BUTTER, SALT AND PEPPER, THEN ARRANGE A FEW SPRIGS OF THYME ON TOP.
PLACE IN THE OVEN AND BAKE FOR AROUND TWO HOURS, CHECKING THE POTATOES AFTER ABOUT 90 MINUTES TO SEE HOW THEY'RE DOING. WHEN THE POTATOES ARE CRISP AND BROWN ON THE EDGES, REMOVE FROM THE OVEN, DISCARD THYME SPRIGS AND SERVE.
SERVES 6
