POTATOES ANNA Serves 6

2 1/2 lbs russet or Yukon Gold potatoes ( about 4) sliced 1/8 inch thick
3 Tbsp. butter melted
1 tsp. salt
1/4 tsp. pepper
1/3 cup Parmesan cheese
(the real thing please) optional

Preheat the oven to 400

Brush a 10 - 12 inch cast iron (preferred) or non-stick oven proof skillet with butter. Arrange potato slices in concentric circles as in the photo. After the first circle is complete, brush the slices with butter, and sprinkle with salt and pepper. Continue layering, brushing and sprinkling each layer ending with brushing the top with butter. Depending on the size of the potatoes and the number of slices you should have about 4 or 5 layers.

Place the skillet over the range burner over medium heat for about 2 minutes or till the bottom starts to brown. Place a sheet of foil over the potatoes and with a round heavy object such as a can of veggies, press down firmly over the entire top to set the binding process.Place the skillet in the oven covered with a lid or aluminum foil and roast for about 25 to 30 minutes pressing down once again during this time.

Remove the cover and flip the potato cake over to brown the top or if you have difficulty with this just leave the cover off. Either way, continue to roast for another 15 minutes. If you haven't flipped the cake do so it with a large spatula onto a serving platter. If you flipped it during the last 10 minutes then just slide the cake onto a serving platter. You can use a plate to flip the cake but you have to be strong if using a cast iron skillet.

Let rest for about 5 minutes then slice as you would a pie.