Potatoes Anna
Photo: The original uploader was Hayford Peirce at English Wikipedia., CC BY-SA 3.0
Potatoes Anna is a classic French dish of thinly sliced potatoes layered in a tin with melted butter and baked until golden. It asks for just two ingredients, so the technique does the work. Drying the slices on paper keeps them from steaming, and brushing butter between every layer lets the stack fuse into a tender cake with a crisp top. Serve it hot beside roast meat, or cold the next day.
Instructions
Heat the oven to 250 °C. Melt the butter in a small pan or bowl so it is ready for brushing.
Slice the potatoes thinly and evenly. Press the slices against absorbent paper to dry them, since wet slices will steam rather than crisp.
Brush a baking tin generously with melted butter. Lay the potato slices in the tin in overlapping layers, brushing each layer with butter as you go.
Finish with a final coat of butter over the top layer so the surface browns.
Cover the tin and bake for 20 minutes. Remove the cover and bake for another 30 minutes, until the top is golden and the potatoes are tender all the way through.
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