Easy Potatoes Anna

Directions

1. 1
   Preheat the oven to 375°
2. 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. 3
   On a mandolin thinly slice the potatoes, rinse and pat completely dry.
4. 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. 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. 6
   Top last layer with butter, salt and pepper. Top with another piece of parchment and a heavy plate to compress.
7. 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. 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. 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.