The other night I made this for the second time and I really like the simplicity of the recipe (check out that ingredient list) and the crispy potatoes. It's a versatile side dish for lots of kinds of menus. We usually have it with grilled salmon or steaks. The original calls for all white (russet) potatoes which you can certainly use, but I like it with a layer of sweet potatoes in there. I use my mandolin slicer to get really thin slices.
Top before going into the oven
Potatoes Anna (serves 6-8)
from Martha Stewart's Everyday Food
6 russet potatoes (or 3 sweet potatoes and 3 russets)
6 tablespoons of butter, melted
salt and pepper
Preheat oven to 400 degrees. Peel potatoes and using a mandolin or sharp knife, thinly slice into rounds (1/4 in. thick or thinner). Martha says not to put the slices in water - you need the starch to bind the dish together.
Brush the bottom of a 9 or 10 inch cast iron skillet with about a tablespoon of butter. Place a layer of potatoes, slightly overlapping, in a circular pattern covering the bottom of the skillet. Brush with another half tablespoon of butter, sprinkle with salt and pepper. Repeat for two more layers. I usually put the sweet potatoes as the middle layer.
Place the skillet over high heat on the stovetop until the butter sizzles (about 2-4 minutes). This will brown the bottom layer. Put the skillet in the oven for about an hour or until the potatoes are fork tender and lightly browned on top. Remove from oven.
Martha says to run a small spatula around the potatoes and invert onto a serving platter. I've made a huge mess trying this so I serve them from the cast iron skillet. But, I'm sure if you're more coordinated than me, it's beautiful that way!