How to Make Gorgeous Potatoes Anna

This is a classic French dish from the time of Napoleon.

I enjoy making Potatoes Anna because they're beautiful... yet really easy to make.

Here are all the instructions.

The ingredients couldn't be easier:

4 Russet potatoes (NOT the waxy kind)

butter (amount described in recipe)

salt and pepper, to taste

Preheat the oven to 400 degrees.

Peel the potatoes, then slice them very thinly. You can use a mandoline, or the potato slicer on the side of most box graters (I bet you've never used that side before! It has one (sometimes two) slicing "slots" about 2 inches across.) In a pinch, I've also sliced them thinly using a very sharp knife.

On the stovetop at medium heat, melt 2 tbsp. butter. Choose the best looking (and thinnest) slices. Lay one in the very middle of your skillet, then arrange the others in a circle, overlapping the potato slices. Jiggle the pan occasionally, to make sure the potatoes aren't sticking.

Season with salt and pepper, then add another layer of potatoes. After one more layer, add (very thin) slices of butter on the top. Don't forget to salt and pepper the layers. Continue adding layers until they are at the top of your skillet.

(As I'm working, I will slide a metal spatula underneath the potatoes to make sure they aren't sticking. Doing this makes it must easier to remove the Potatoes Anna from the skillet.)

Cover with foil, and put into your preheated oven for about a half hour. Test with a fork to make sure the potatoes are completely cooked.

IMPORTANT: Once they're cooked, remove the foil and let the tops turn a rich golden brown.

Use a spatula, to scrape underneath the potatoes (to make sure none are sticking) then upturn onto a serving platter. The easiest way to do this: hold the skillet handle with an oven mitt, and place a serving platter on the top. In one motion, flip the skillet and platter, so the skillet is on top, then remove the skillet.

Slice into wedges, and serve hot.