Recipe: Stove-Top Anna (Potatoes Anna)

STOVE-TOP ANNA

"This is a frying-pan take-off on the famous Potatoes Anna, in which a mold of sliced potatoes is baked in a hot oven and then unmolded like a cake."

2 1/2 lb thinly sliced (about 1/4-inch thick), peeled potatoes (about 10 cups)
3 to 4 tbsp each: butter and olive oil
Salt and freshly ground pepper
Freshly grated nutmeg

Place sliced potatoes in large bowl of cold water. Drain; wrap in tea towels or paper towels.

Melt butter with olive oil in microwave or on stove in small saucepan. Add about half of mixture to 10-inch non-stick skillet so it forms a layer about 1/4-inch thick.

Cook over medium heat and, working quickly, arrange overlapping layer of potatoes in skillet starting at outer edge, shaking from time to time to prevent sticking.

Brush layer liberally with butter/oil mixture; sprinkle lightly with salt and pepper. Repeat layers, adding a little nutmeg to middle layer. Shake skillet gently; cook 3 to 5 minutes over medium-high heat to ensure bottom is crusting.

Cover skillet; cook over low heat 40 to 45 minutes or until potatoes are soft. (Keep an eye on heat to make sure bottom crust does not burn.)

To serve, run spatula around edge and underneath potatoes. Unmold on to large, warmed serving dish.

Variation:
Add a layer of about 4 oz sliced gruyere cheese

Makes about 6 servings
Source: The Way to Cook by Julia Child