Ingredients
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2
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1
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4
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-
-
-
-
-
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Directions
Potatoes Anna,I’ve been making this one from Good Housekeeping for years!,Has anyone made these ahead and frozen them at the halfway point?,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.
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Steps
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1
Done
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Arrange& Overlap Potato Slices in a Greased 8 Inch Pie Plate. |
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2
Done
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Melt Butter in a Skillet& Stir in Salt; Drizzle Over Potatoes. |
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3
Done
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Cover Plate Tightly With Foil& Bake in Preheated 425 Oven For 20 Minutes. |
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4
Done
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Uncover& Bake an Additional 55 Minutes or Until Potatoes Are Very Tender& Crusty; Let Stand at Room Temperature For 5 Minutes. |
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5
Done
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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. |
