|1 cup||(2 sticks) butter|
|2 pounds||White boiling potatoes, peeled, very thinly sliced|
|1 pounds||Sweet potatoes, peeled, very thinly sliced|
|1 pounds||Red-skinned potatoes, very thinly sliced|
|1 tablespoon||Chopped fresh oregano|
|1 tablespoon||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 dear melted butter into glass measuring cup discarding any milky sediment in saucepan. Preheat oven to 450'F. Drizzle 2 T clarified butter into bottom of 10-inch diameter ovenproof skillet with 2-inch-high sides. Swirl skillet to coat bottom. Placing all potatoes between layers of kitchen towels, dry potatoes well. Arrange half of white potatoes in overlapping circular pattern in prepared skillet. Season with salt and pepper. Drizzle with 2 T clarified butter. Arrange half of sweet potatoes in overlapping circular pattern over white potatoes. Season with salt and pepper. Drizzle with 2 T clarified butter. Arrange half of red-sldnned potatoes in overlapping circular pattern over sweet potatoes. Season with salt and pepper. Drizzle with 2 T clarified butter. Repeat layering vath remaining potatoes, drizzling each layer with clarified butter. Press on potatoes to compact. Cover with foil.
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 potatoes. Turn out potato cake onto platter. Sprinkite with herbs and cut into wedges.
Bon Appetit/October/94 Scanned & edited by Di Pahl & <gg>
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