Recipe - Potatoes Nana

1 cup Butter
2 pound White potatoes, peeled, very
thinly cut or sliced up
1 pound Sweet potatoes, peeled, very
thinly cut or sliced up
1 pound Redskinned potatoes, very
thinly cut or sliced up
1 tablespoon Chopped fresh oregano
1 tablespoon Chopped fresh thyme

To clarify butter, melt in small saucepan. Remove from heat; let stand 5
minutes. Using spoon, skim froth and solids from surface. Carefully pour
clear melted butter into glass measuring cup, discarding any milky sediment
in saucepan.

Preheat oven to 450#161#F. Drizzle 2 tablespoons clarified butter into
bottom of 10inch diameter ovenproof skillet with 2inchhigh sides. Swirl
skillet to coat bottom. Placing all potatoes between layers of kitchen
towels, dry potatoes well. Arrange half of white potatoes in overlapping
circular pattern in prepared skillet. Season with salt and pepper. Drizzle
with 2 tablespoons clarified butter. Arrange half of sweet potatoes in
overlapping circular pattern over white potatoes. Season with salt and
pepper. Drizzle with 2 tablespoons clarified butter. Arrange half of
redskinned potatoes in overlapping circular pattern over sweet potatoes.
Season with salt and pepper. Drizzle with 2 tablespoons clarified butter.
Repeat layering with remaining potatoes, drizzling each layer with
clarified butter. Press on potatoes to compact. Cover with foil.

Bake potatoes 25 minutes. Uncover and bake until potatoes are tender and
top is golden, about 1 hour 15 minutes. Run sharp knife around edge of
potatoes. Turn out potato cake onto platter. Sprinkle with herbs and cut
into wedges.

COMMENTS: These are terrifically delicious and terribly bad for you.

Nutr. Links: 0 2307 5215 4716 3390 3413

Per serving: 346 Calories; 23g Fat (58% calories from fat); 4g Protein; 33g
Carbohydrate; 61mg Cholesterol; 245mg Sodium

Recipe By: Bon Appetit/October 1994

Posted to EATL Digest 4 November 96

Date: Tue, 5 Nov 1996 09:27:40 0500

From: "McNamara, Kelly" kmcnamara@LIGGETT.COM