Potatoes Anna

Directions

1. 1
   Preheat oven to 450F.
2. 2
   Using a mandoline or chefs knife, slice potatoes as thinly as possible (less than 1/4 inch thick).
3. 3
   Brush a 10-inch cast-iron skillet with 1 to 2 tablespoons butter to lightly coat.
4. 4
   Starting in center of pan, arrange potato slices, overlapping slightly, in a circular pattern (see below).
5. 5
   Brush potatoes with one-third of the remaining butter; season well with salt and pepper.
6. 6
   Repeat to make two more layers with remaining potatoes and butter, seasoning each layer.
7. 7
   Place over high heat until butter in pan sizzles, 2 to 4 minutes.
8. 8
   Transfer to oven; bake until potatoes are tender, about 1 hour.
9. 9
   (To make ahead, let the dish cool completely and refrigerate up to 8 hours, loosely covered with foil.
10. 10
    Reheat at 350F before serving.)
11. 11
    When ready to serve, run a small spatula around edge of pan; slide a large spatula underneath potatoes to loosen.
12. 12
    Carefully invert onto a plate, and cut into wedges.
13. 13
    Serve immediately.
14. 14
    Brushing with butter helps bind the potatoes together as it flavors them; sprinkling each layer with salt and pepper results in a well-seasoned dish.