Potatoes Anna

READY IN: 1hr 25mins
Recipe by CountryLady

I've been making this one from Good Housekeeping for years!

Top Review by Mark g. R.

It is not necessary to cover. I melt olive oil & butter & brush on each layer.. Salt & pepper of course. I have finely ground dried rosemary which I sprinkle very lightly on several layers & top off with a sprinkle of grated parmesan & a dash of ceyenne. Okay I changed it slightly but the finished results with the very brown crust of parmesan is fantastic. The best you could ever want a potato taste. Do this in a heavy cast iron skillet. The true secret is too crust the bottom layer of potatoes on top the stove till it sizzles then put in the oven.

Ingredients Nutrition

Directions

  1. Arrange& overlap potato slices in a greased 8 inch pie plate.
  2. Melt butter in a skillet& stir in salt; drizzle over potatoes.
  3. Cover plate tightly with foil& bake in preheated 425 oven for 20 minutes.
  4. Uncover& bake an additional 55 minutes or until potatoes are very tender& crusty; let stand at room temperature for 5 minutes.
  5. Using a metal spatula, carefully loosen the potatoes from the pie plate& place an inverted serving plate over the potatoes; Holding both plates, invert& unmold, then cut into wedges.

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