Posted by Deborah Leydig Pfaff on 9/9/2020 to
This classic French side dish features buttery layers of thin-sliced potatoes that are baked until tender and golden on the top. Add pizazz to the presentation with leaf-shaped purple potato and yam cutouts.
Cal/Serving 260Yields: 8
Total Time: 1 hour 40 mins
1/2 c. butter
7 large russet potatoes
1 3/4 tsp. salt
1/2 tsp. ground black pepper
2 large purple potatoes
1 large yam
1 tbsp. canola oil
- Heat oven to 425 degrees F. Heat the butter in a small saucepan until foamy. Remove from heat, skim off and discard the foam.
- Slice 6 russet potatoes to about 1/8-inch thickness. Pour 1 tablespoon butter into a 12-inch skillet. Line the skillet with a layer of potato slices slightly overlapping one another. Sprinkle with 1/2 teaspoon salt and brush with butter. Repeat, adding layers until the sliced potatoes and all but 1/4 teaspoon salt are used. Flatten by pressing down with a spatula and sprinkle with black pepper. Bake for 50 minutes and press down again with spatula.
- Slice remaining russet, purple potatoes, and yam to about 1/8-inch thickness lengthwise and use mini-leaf-shaped cutters to punch out shapes using cookie cutters. Heat 1 tablespoon oil in a small skillet and fry the leaf cutouts over medium-high heat until golden around edges. Toss with remaining salt. Drain on a paper towel-lined plate and set aside.
- Increase oven temperature to 500 degrees F and continue to bake until golden around edges--about 10 more minutes. Run a rubber spatula around the edges to loosen and invert onto large plate. Arrange the yam and purple potato leaves on top to decorate. Serve warm.
- Thanks Country Living Magazine for this recipe! Recipe by Susan Branch, Photography by Susie Cushner, Written by David Masello