With a little artful arranging (and minimal seasonings), humble potatoes are transformed into an elegant side dish. This resembles a gratin but has none of the usual cream or cheese.
Ingredients
serves 86 russet potatoes (2 3/4 pounds), peeled
6 tablespoons (3/4 stick) unsalted butter, melted
Coarse salt and freshly ground pepper
Step 1
Preheat oven to 450°F. Using a mandoline or chef’s knife, slice potatoes as thinly as possible (less than 1/4 inch thick).
Step 2
Brush a 10-inch cast-iron skillet with 1 to 2 tablespoons butter to lightly coat. Starting in center of pan, arrange potato slices, overlapping slightly, in a circular pattern (see below). Brush potatoes with one-third of the remaining butter; season well with salt and pepper. Repeat to make two more layers with remaining potatoes and butter, seasoning each layer.
Step 3
Place over high heat until butter in pan sizzles, 2 to 4 minutes. Transfer to oven; bake until potatoes are tender, about 1 hour. (To make ahead, let the dish cool completely and refrigerate up to 8 hours, loosely covered with foil. Reheat at 350°F before serving.)
Step 4
When ready to serve, run a small spatula around edge of pan; slide a large spatula underneath potatoes to loosen. Carefully invert onto a plate, and cut into wedges. Serve immediately.
Layering Potatoes
Step 5
Brushing with butter helps bind the potatoes together as it flavors them; sprinkling each layer with salt and pepper results in a well-seasoned dish.Everyday Food: Fresh Flavor Fast by Martha Stewart Living Magazine. Copyright © 2010 by Martha Stewart Living Magazine. Published by the Crown Publishing Group. All Rights Reserved.Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazines editors.Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.