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Potatoes Nana

2 lbs. white boiling potatoes, peeled, very thinly sliced
1 lb. sweet potatoes, peeled, very thinly sliced
1 lb. red-skinned potatoes (unpeeled),very thinly sliced
1 cup (2 sticks) butter
1 tbsp. chopped fresh oregano
1 tbsp. chopped fresh thyme

To clarify butter, melt in small saucepan. Remove from heat; let
stand 5 minutes. Using spoon, skim froth and solids from surface.
Carefully pour clear melted butter into glass measuring cup,
discarding any milky sediment in the saucepan.

Preheat oven to 450 F. Drizzle 2 tbsp. clarified butter into bottom
of 10-inch diameter oven-proof skillet or flat casserole dish (or
quiche pan) with 2-inch high sides. Swirl pan to coat bottom.
Placing all potatoes between layers of paper or kitchen towels,
dry potatoes well. Arrange half of white potatoes in overlapping
circular pattern in prepared pan. Season with salt and pepper.
Drizzle with 2 tbsp. clarified butter. Arrange half of sweet potatoes
in same fashion over white potatoes. Season with salt and pepper.
Drizzle 2 tbsp. clarified butter over this layer. Arrange half of
red-skinned potatoes, season, drizzle with butter as before. Repeat
layering with remaining potatoes, seasoning and drizzling butter
between each layer. Press on potatoes to compact. Cover with foil.

Cover and bake potatoes 25 minutes. Uncover and bake until potatoes
are tender and top is golden, about 1 hour 15 minutes. Run sharp
knife around edge of pan to loosen potatoes. Turn out potato cake
onto platter. Sprinkle with herbs and cut into wedges.

Notes: A variation on the French classic, pommes Anna, you could
also top with shredded cheddar and Monterey Jack cheese after
turning out onto plate, before adding herbs. Place back in oven
under broiler to melt and put a golden crust on cheese. (Watch very
closely to prevent cheese from burning.) Remove from oven, sprinkle
with herbs, cut and serve.


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