Potatoes Anna

Potatoes Anna

6 medium potatoes
1/2 teaspoon salt
Pepper to taste
8 tablespoons butter or margarine
Parsley

Peel potatoes. Fit SaladShooter slicer/shredder with Slicing Cone and thinly slice potatoes right into bowl of cold water (enough to cover). Drain and dry potatoes with towel. Add salt and
pepper. Lightly butter a 3 inch deep metal mold,
a baking dish or a 9 to 10 inch non-stick fry pan with oven proof handle. Arrange larger potato slices in a circular pattern starting at center of pan, overlapping slices. Continue up edges of pan. Save ends to fill in center. Dot each layer with 1 tablespoon butter as you continue to build circle after circle to fill the pan. About 8 tablespoons butter or margarine should be used. Bake in preheated, 425°F oven 40 to 50 minutes. Carefully take skillet from oven. Place serving dish face down on top of potatoes, invert quickly being careful of hot melted butter. Garnish and serve.