1. preheat the kitchen stove to 220 °C (gas stove. level 3-4). Peel and trim the potatoes, then cut into narrow slices with a sharp kitchen knife or a vegetable slicer set to 2 mm, place these in water until cooked, 2. Rinse the potato slices under cold water, then dry. Melt 60 g butter in a non-stick frying pan over medium heat. put in a few potato slices – just enough to move them around the frying pan easily. Turn to the other side for a few min until well buttered.
Put the potatoes in a colander and the drained butter back into the frying pan. Do the same with the remaining potato slices, portion by portion. Cool for 5 minutes.
Brush the bottom of an ovenproof frying pan with 60 g butter. Over low heat, arrange potato slices in circles, overlapping slightly. Season with salt and pepper, then arrange a second layer of potatoes on top, this time overlapping the slices in opposite directions. Continue in this manner until all slices are used. Season after each layer. Drizzle the remaining butter over the top, then cook everything together in the stove for 30 minutes.
4 Pour off excess butter. Place a plate or platter on the roasting pan and turn it to the other side in a single motion.
Bring to the table immediately.
This dish goes back to a distinguished lady in the time of Napoleon Iii. Back and is tr
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