Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Potatoes Anna 3.7 (331) 3 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on August 18, 2017 Rate PRINT Share Close Prep Time: 20 mins Total Time: 1 hr 20 mins Servings: 8 This classic French dish can be baked up to eight hours ahead. Let it cool completely, then cover loosely with foil, and refrigerate. To serve, reheat in a 350-degree oven. Ingredients 6 medium russet potatoes (2 ¾ pounds total), peeled 6 tablespoons butter, melted Coarse salt and ground pepper Directions Preheat oven to 450 degrees. Using a food processor with a slicing blade or a sharp knife, slice potatoes as thinly as possible, 1/4 inch thick or thinner. (Do not place sliced potatoes in water; the starch is needed to bind the layers.) Brush bottom of a 10-inch cast-iron skillet with 1 1/2 tablespoons butter. Starting in center of pan, arrange potato slices, slightly overlapping, in circular pattern, covering surface. Brush with another 1 1/2 tablespoons butter; season well with salt and pepper. Repeat for two more layers. Place over high heat until butter in pan sizzles, 2 to 4 minutes. Transfer to oven; bake until potatoes are fork-tender, about 1 hour. Remove from oven. Run a small spatula around edges of potatoes; slide large spatula underneath potatoes to loosen. Carefully invert onto a plate, and cut into wedges. Cook's Notes Brushing each layer with butter and seasoning with salt and pepper creates a delicious buttery flavor throughout. Originally appeared: Everyday Food, December 2003 Rate It PRINT