“This is a good example of the method by which potatoes are cooked in butter without first being boiled.”
Extract from French Provincial Cooking, Elizabeth David, 1977
795g (1¼lb) potatoes, peeled and cut into very thin slices * 115g (4oz) unsalted butter, melted
Pre-heat the oven to 200oC/400oF/Gas 6. Grease a deep 20cm (8in) round cake tin or ovenproof dish with melted butter. (I advise you to line the cake tin with greaseproof paper). Lay the potatoes on paper towels and pat dry. Starting from the centre of the dish, overlap one-fifth of the potato slices over the base. Drizzle one-fifth of the butter over the top.
Repeat the layers four more times, drizzling the last bit of butter over the top. (If you need to get more butter, do so). Cut a circle of greaseproof paper to fit over the top of the potato. Bake for one hour, or until cooked and golden. A knife blade should easily slide through the potatoes. Remove from the oven and leave for 5 minutes, then pour off any excess butter. Run a knife around the edge to loosen, then turn out onto a serving plate.
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There are more recipes in the section THE FRENCH COLLECTION, a selection of authentic French recipes.
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