Author Notes
I make this every time I have people over for dinner that I want to impress. It goes great with any sort of meat as a side dish, or, with a little tweaking, can be a meal in itself! —Lisa Lepak
Ingredients
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6
large russet potatoes
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3 tablespoons
butter
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1 pinch
salt
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1 bunch
parsley
Directions
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After washing your potatoes well, slice them paper thin (I love using my mandolin for this.
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While you're slicing potatoes, melt butter in a cast iron pan
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Once butter is melted and potatoes are sliced, place a layer of potatoes, overlapping, inside the pan.
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Continue to layer potatoes, sprinkling chopped parsley and salt between layers.
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When all the potatoes are layered, place pan on medium heat on stove.
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When bottom is brown, place pan in 350 degree oven, uncovered.
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Bake until top is golden and potatoes are cooked through...approximately 30 minutes.
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Remove from pan by inverting on plate.
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Slice like you would a pie and serve. May add sour cream and chives on top if you wish.
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