Recipe for six
Ingredients:
¾ cup soft butter
6-7 large potatoes, pared and thinly sliced, about 1.5cm
1 teaspoon salt
1/3 teaspoon pepper
½ teaspoon nutmeg powdered
½ cup milk (optional)
Preparation:
Preheat oven to 200oC. With 2 tablespoons butter, grease a medium skillet with heat-resistant handle and a tight-fitting cover. Melt the rest butter. Gently toss potatoes with salt, pepper and nutmeg. Start laying in the skillet the potato slices, in an overlapping way, that placing each slice partially on top of the other. Every time a layer is formed, brush on top with butter. Continue the procedure until all potatoes are used. When you are done with the laying of potatoes press them with your fingers downwards to be sure that no gabs are left off between them.
If there is butter left then sprinkle it on top of the last layer of potatoes. If the butter is not enough for the quantity of the potatoes you prepared then add a couple of more tablespoons. Sprinkle with the milk and cover. Bake for 45 minutes. Remove cover and bake 20 minutes longer, or, until potatoes are tender and golden. At the end of the cooking period, try to unmould the dish to keep the form of a cake. It’s a delicious dish which your guests will love. Enjoy!
Ingredients:
¾ cup soft butter
6-7 large potatoes, pared and thinly sliced, about 1.5cm
1 teaspoon salt
1/3 teaspoon pepper
½ teaspoon nutmeg powdered
½ cup milk (optional)
Preparation:
Preheat oven to 200oC. With 2 tablespoons butter, grease a medium skillet with heat-resistant handle and a tight-fitting cover. Melt the rest butter. Gently toss potatoes with salt, pepper and nutmeg. Start laying in the skillet the potato slices, in an overlapping way, that placing each slice partially on top of the other. Every time a layer is formed, brush on top with butter. Continue the procedure until all potatoes are used. When you are done with the laying of potatoes press them with your fingers downwards to be sure that no gabs are left off between them.
If there is butter left then sprinkle it on top of the last layer of potatoes. If the butter is not enough for the quantity of the potatoes you prepared then add a couple of more tablespoons. Sprinkle with the milk and cover. Bake for 45 minutes. Remove cover and bake 20 minutes longer, or, until potatoes are tender and golden. At the end of the cooking period, try to unmould the dish to keep the form of a cake. It’s a delicious dish which your guests will love. Enjoy!
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