Potatoes “Nana” – Bon Appetit
Description
This elegant side dish transforms simple potatoes into a show-stopping centerpiece. By thinly slicing white, sweet, and red-skinned potatoes and layering them in a skillet, you create a beautiful, compact cake that is as visually appealing as it is delicious. The secret lies in using clarified butter, which allows the potatoes to roast to a golden crispness without burning, imparting a rich, nutty flavor. Finished with fresh oregano and thyme, this dish offers a perfect balance of creamy interiors and crispy edges. It is the ideal companion for roasted meats or holiday feasts, bringing a touch of rustic sophistication to any table.Ingredients
Directions
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Peel and very thinly slice 1 lb white potatoes, 1 lb sweet potatoes, and 1 lb red-skinned potatoes using a mandoline or sharp knife.
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Melt 1 cup (2 sticks) butter in a small saucepan over medium heat to clarify.
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Remove from heat and let stand for 5 minutes to allow solids to settle.
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Skim the froth and milk solids from the surface of the melted butter with a spoon.
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Carefully pour the clear golden butter into a glass measuring cup, discarding any milky sediment left in the saucepan.
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Preheat oven to 450&# 194;°F (232ðC).
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Drizzle 2 tablespoons of clarified butter into the bottom of a 10-inch diameter ovenproof skillet with 2-inch-high sides and swirl to coat evenly.
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Place all potato slices between layers of kitchen towels and press firmly to dry them thoroughly.
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Arrange half of the white potato slices in an overlapping circular pattern in the prepared skillet.
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Season this layer with salt and pepper, then drizzle with 2 tablespoons of clarified butter.
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Arrange half of the sweet potato slices in an overlapping circular pattern over the white potatoes.
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Season with salt and pepper, then drizzle with 2 tablespoons of clarified butter.
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Arrange half of the red-skinned potato slices in an overlapping circular pattern over the sweet potatoes.
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Season with salt and pepper, then drizzle with 2 tablespoons of clarified butter.
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Repeat the layering process with the remaining potatoes (white, sweet, then red), drizzling each new layer with clarified butter.
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Gently press down on the potatoes to compact the layers.
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Cover the skillet tightly with foil.
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Bake for 25 minutes to steam the potatoes and begin cooking them through.
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Uncover the skillet and continue baking until the potatoes are tender when pierced with a knife and the top layer is golden brown, about 1 hour 15 minutes.
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Run a sharp knife around the edge of the skillet to loosen the potato cake.
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Invert the skillet onto a serving platter to turn out the potato cake.
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Sprinkle with 1 tablespoon chopped fresh oregano and 1 tablespoon chopped fresh thyme, then cut into wedges to serve.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 605.0kcal
- % Daily Value *
- Total Fat 48.8g76%
- Saturated Fat 30.6g153%
- Cholesterol 129.0mg43%
- Sodium 399.4mg17%
- Total Carbohydrate 38.7g13%
- Dietary Fiber 5.0g20%
- Sugars 1.9g
- Protein 5.1g11%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Clarified butter is key to achieving the crisp texture without burning the milk solids. Ensure you pour off the liquid carefully to leave the white sediment behind.
Drying the potato slices thoroughly before layering helps them crisp up better in the oven.
Use a mandoline for uniform thin slices, but be careful with your fingers. If you don't have a mandoline, a very sharp knife works well.
This dish can be made ahead. Assemble the layers in the skillet, cover, and refrigerate. Add an extra 15-20 minutes to the baking time if cooking from cold.
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