Pommes Anna

3 large Idaho baking potatoes, peeled
1 small yellow or white onion, diced
1 stick (1/2 cup) butter melted
Salt and pepper

Preheat your oven to 425 degrees. The French would use two classic pieces
of equipment to make this dish: a casserole dish and a mandoline slicer.
The casserole can be any kind you like. I use a rectangular one that my
mother used for making scalloped potatoes. You can even use a metal pan in
a pinch. A mandoline slicer is a dream machine. I use mine often. I prefer
the inexpensive ones. They cost about $15 US. You want your potatoes
sliced very thinly--one-sixteenth of an inch if possible. VERY thin. I put
my slicer on the thinnest setting. Be careful. Don't cut yourself. If you
are doing this by hand just do your best. Until I bought a mandoline I
just did my best. It's good practice. Slice your first potato and start
your assembly. As your potatoes are waiting their turn, it's a good idea
to soak them in water so they don't turn brown.

When the first potato is sliced, grease the bottom of your pan. Put a
layer of the slices in the bottom and then sprinkle lightly with a bit of
the onion and then sprinkle with pepper and salt and a bit of drizzled
butter. You are going to continue this layering process with two layers of
potatoes, a little butter, a little salt and pepper, onion and on and on
until you finish up all of your potatoes. You don't want to run out of
butter, so don't drown your potatoes as you go along. Don't overdo it with
the salt and pepper either. The French will use a bit more than most but,
if you are on a salt-restricted diet, take it very easy.

When all potatoes and onions are layered, cover your creation with
aluminum foil. Start your baking. Bake for 30 minutes covered. Then take
off the aluminum foil.

(Note: The potatoes need to bake for an hour total.



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