ut Yukon Gold and sweet potatoes into 1/4 inch thick
Arrange& overlap potato slices in a greased 8 inch pie plate.
Melt butter in a skillet& stir in salt; drizzle over potatoes.
Cover plate tightly with foil& bake in preheated 425 oven for 20 minutes.
Uncover& bake an additional 55 minutes or until potatoes are very tender& crusty; let stand at room temperature for 5 minutes.
Using a metal spatula, carefully loosen the potatoes from the pie plate& place an inverted serving plate over the potatoes; Holding both plates, invert& unmold, then cut into wedges.
o 200'C.
Wash potatoes, but don't peel, and
tsp melted butter over potatoes.
Repeat layers 5 times
Preheat oven to 450\u00b0F. Grease a 10 inch round baking dish.
Place a single layer of potatoes, slightly overlapping, into prepared dish. Brush with a little melted butter. Repeat layering with remaining potato and butter. Cover with foil and bake for 20 mins. Remove foil and press potatoes down with a metal spatula.
Reduce heat to 425\u00b0F and bake, uncovered, for 30 mins, or until top is crisp and golden brown.
nd slice white and sweet potatoes, keeping in separate piles.
ickly as possible to keep potatoes from darkening, arrange 2 layers
Toss potatoes with butter, sugar and seasonings.
Mix well. In foil-lined 9-inch cake pan arrange a layer of potatoes, closely overlapping slices.
Sprinkle with cheese.
Layer remaining potatoes on top.
Loosely cover pan.
Bake at 425\u00b0 for 60 minutes or until fork-tender.
Remove foil and invert onto serving plate. Makes 6 servings.
elted butter. Continue layers of potatoes and onions finishing with layer
andoline or sharp knife, slice potatoes about 1/8\" thick.
loating-blade vegetable peeler, peel potatoes. With a large French chef
nch skillet.
Peel potatoes.
Cut potatoes crosswise into thin slices
Peel potatoes, if desired, and slice into 1/8-inch slices. Arrange potato slices in 2 circles with the pieces overlapping in a lightly greased pie pan.
Melt butter or margarine with salt and drip evenly over potatoes.
Cover dish with foil and bake in a 400\u00b0 oven for 20 minutes.
Remove foil and continue to bake until potatoes are tender and crispy (about 35 to 40 more minute). Serves 4 to 5.
br>Pour chicken broth over potatoes.cover pan with foil.
Thinly slice potatoes and onion.
Alternate potatoes, onion and soup (which has been mixed with water) in casserole dish. Salt and pepper each layer.
Pour melted margarine over all. Microwave for 15 to 20 minutes on High (until potatoes are tender).
Let stand 5 minutes.
Serves 5 to 8.
Cover sliced potatoes with water to prevent browning.
Grease a 10-inch pie pan and drizzle with 1 tablespoon oleo.
Pat potatoes dry and arrange 1/6 of them in overlapping layer in pan. Drizzle with 1 tablespoon oleo, then sprinkle with some cheese, salt and pepper.
Repeat layers.
Press down to compress.
Cover with foil and bake on lowest rack 30 minutes in 425\u00b0 oven. Uncover and continue baking 35 to 45 minutes until brown and crisp on edges.
Let stand 5 minutes.
Loosen edges and invert on platter.
Serves 6 to 8.
Preheat oven to 425\u00b0.
With 3 tablespoons butter, grease an 8-inch skillet with heat resistant handle and tight fitting cover. Gently toss potatoes with salt and pepper.
Layer a third of potato slices, circular fashion, around bottom and side of skillet. Dot with butter.
Repeat twice.
Melt butter and salt.
In a greased 9-inch pie plate, arrange potato slices, overlapping them.
Drizzle butter mixture on top. Cover plate tightly with foil.
Bake 25 minutes, covered; then bake 55 minutes, uncovered, or until potatoes are tender and crispy. Let stand at room temperature for 5 minutes before serving.
In microwave, melt butter with salt.
Preheat oven to 425\u00b0. With knife, slice potatoes and onions about 1/4-inch thick.
In greased 8-inch pie plate, arrange potato and onion slices, overlapping them.
Drizzle butter mixture on top.
Melt butter in heavy skillet.
Arrange thinly sliced raw potatoes in 2 or 3 layers.
Sprinkle each layer with salt and pepper; dot generously with butter.
Cover; steam 15 minutes. Uncover; cook until tender and crispy brown on the bottom.
Invert on serving plate.