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Prepare this classic French dish using our frittata pan, which makes it easy to flip the layered potatoes during cooking. Peel and slice the potatoes just before you are ready to assemble and cook the dish; don’t place them in water because you will rinse away the starch that’s needed to hold the slices together. Serve alongside our Burgundy Mustard-Marinated Pork (see related recipe at left).

Ingredients:

  • 3 Tbs. canola oil
  • 2 1/4 lb. medium to large red potatoes, peeled and cut into slices 1/16 inch thick
  • 4 Tbs. (1/2 stick) unsalted butter, melted
  • Kosher salt and freshly ground pepper, to taste

Directions:

Pour 2 Tbs. of the oil into the deep half of a 10-inch frittata pan and pour the remaining 1 Tbs. oil into the shallow half of the pan.

Place 1 potato slice in the center of the deep pan and cover the bottom with concentric circles of potato slices, slightly overlapping. Brush the potatoes with some of the melted butter and season with salt and pepper.

Place the pan over medium-low heat and set a timer for 30 minutes. Working quickly, form 2 more layers in the same manner; brush each layer with butter and season with salt and pepper. Then form a fourth layer, starting at the outside edge of the pan and working inward, finishing at the center. Place the shallow pan upside down on top of the deep pan and cook, covered, until the 30 minutes have elapsed. Flip the potatoes into the shallow pan, remove the deep pan, and cook until the edges are browned and the center yields easily when pierced with a knife, about 25 minutes more.

Flip the potatoes back into the deep pan, increase the heat to medium-high and cook until the potatoes are browned and crisp underneath, 8 to 10 minutes. Carefully slide the potatoes onto a cutting board. Let rest for 3 to 5 minutes, then cut into wedges and serve. Serves 6 to 8.

Williams-Sonoma Kitchen.