Yield: 8 Servings
|2 pounds||White 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 clear melted butter into glass measuring cup, discarding any milky sediment in saucepan.
Preheat oven to 450#161#F. Drizzle 2 tablespoons 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 tablespoons clarified butter. Arrange half of sweet potatoes in overlapping circular pattern over white potatoes. Season with salt and pepper. Drizzle with 2 tablespoons clarified butter. Arrange half of red-skinned potatoes in overlapping circular pattern over sweet potatoes.
Season with salt and pepper. Drizzle with 2 tablespoons clarified butter.
Repeat layering with 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. Sprinkle with herbs and cut into wedges.
COMMENTS: These are terrifically delicious and terribly bad for you.
Nutr. Links: 0 2307 5215 4716 3390 3413 Per serving: 346 Calories; 23g Fat (58% calories from fat); 4g Protein; 33g Carbohydrate; 61mg Cholesterol; 245mg Sodium Recipe By: Bon Appetit/October 1994 Posted to EAT-L Digest 4 November 96 Date: Tue, 5 Nov 1996 09:27:40 -0500 From: "McNamara, Kelly" <kmcnamara@...>