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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Pre-heat the oven to 200°C/gas 6. | 2. Put the potato slices in a colander and rinse under running water to get rid of the starch. Place on a cloth in a single layer and pat dry. | 3. Generously grease the base of an ovenproof pan or baking dish with melted butter. | 4. Arrange the potato slices in the pan in overlapping circles , brushing butter over each layer and seasoning as you go. | 5. Cover with greaseproof paper or a lid. Bake in the oven for 45minutes or up to 1 hour. Test with a skewer to see if the potatoes are done. | 6. Cooks Notes: | 7. Cook this in a cast-iron, heavy-bottomed, stubby-handled frying pan that goes in the oven. Traditionally it should be lidded - mine isn't, so I use greaseproof paper. | 8. Historical Note: | 9. Mrs. Landemare's original recipe is: | 10. Potatoes. Fresh butter. | 11. Peel some potatoes and cut into very thin rounds the size of a florin. Wash in salted water and dry very well in a cloth. Well butter an omelette pan. Place a layer of potatoes on the bottom. Cover with oiled [melted] butter, pepper and salt. Repeat these layers until the pan is full and cook in a medium [350°F] over until brown [40-60 min.] Remove from the oven, turn out and cut into slices or serve whole in a dish. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	1		peeled sliced	-	-	-	-
butter	225		melted	19237.5	883.9125	601.0875	1620.0
salt				-	-	-	-
black pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.