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1
Peel the potatoes and slice them into very thin, even rounds, 1/8 inch thick.
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2
You can do this more easily if you use a vegetable slicer with an adjustable blade.
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3
As the potatoes are sliced, drop them into a large bowl of salted ice water until ready to use.
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4
When ready to cook, preheat the oven to 400.
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5
The best thing to use for baking is a heavy 8-inch cast-iron skillet, 2 inches deep.
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6
Lacking this, use a deep 8-inch round pie dish or baking dish of the same dimensions.
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7
Brush the bottom and sides of the skillet heavily with melted butter.
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8
Drain the potatoes and dry them thoroughly on clean cloth or paper towels.
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9
They must be completely dry, as excess moisture would ruin the dish.
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10
Arrange layer of potatoes in the bottom of the skillet: put one slice in the center and arrange overlapping circles of potatoes around it, from center to sides.
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11
Sprinkle the potatoes very lightly with salt and pepper and spoon a tablespoon or two of melted butter over them.
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12
Continue to make layers of potatoes, seasoning each layer and spooning butter over it, until the pan is filled.
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13
Spoon another tablespoon or two of butter over the top.
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14
Put the skillet or dish on the center shelf of the oven and a baking sheet on the shelf below it to catch any butter that might bubble over.
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15
Bake for 30 to 45 minutes, until the potatoes are crisp and brown around the edges and tender when prodded with a fork or toothpick.
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16
Remove the pan from the oven.
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17
Run a knife around the edge of the potatoes to loosen them.
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18
Put a large flat serving platter, big enough to hold the potato cake, on top of the pan and quickly invert it so the cake unmolds itself onto the platter.
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19
To serve, cut into wedges.
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20
Serve potatoes Anna with steak, roast meats, or chicken.
