Potatoes Anna is a classic sliced and baked potatoes dish, crispy on the outside layer and tender on the inside. My addition of onion probably keeps it from being a true classic but it’s good just the same. Leave it out if you prefer. Or continue breaking with tradition and add a little garlic and your favorite herbs. Sage and rosemary would be particularly good here.
Also, if you haven’t done so, think about investing in a decent mandoline. I’m not a big fan of most gadgets, preferring a good knife and good basic tools. However, this sure did make short work of a tedious task. I won’t use it for everything but it does come in handy, especially when I’m cooking in my usual large amounts.
- Potatoes, 8 or so medium red, or a starchier white or gold potato would be just fine too
- Onion, 1 medium, optional
- Butter, 1/2 cup or one stick
Preheat the oven to 375. Scrub the potatoes and cut them into very thin slices. The new mandoline made this a pretty fast and easy chore. Slice the onion into very thin rings too.
Melt the butter then generously brush an oven-proof skillet or very shallow casserole with sloping sides.
Arrange the potatoes in a single circular and slightly overlapping layer.
Brush generously with butter.
Sprinkle generously with salt and pepper, add a layer of onions then start on the next layer of potatoes.
Repeat the salt, pepper and onion layer then end with a final layer of potatoes. Again, drizzle or brush the remaining butter over the top and season with salt and pepper.
Bake in the middle of the oven for about an hour, until the potatoes are tender and golden brown.
Carefully turn the whole thing out onto a platter and serve immediately. Enjoy!