This gorgeous potato dish bursts with crispy, herbed butter goodness. From Joy of Cooking: 75th Anniversary Edition.
Serves 8 to 10
Preheat the oven to 375°F. Melt in a small saucepan over low heat:
10 tablespoons (1 1/4 sticks) butter
Add to the melted butter:
2 teaspoons each chopped fresh thyme, sage, and rosemary
Put a cast iron or other heavy skillet on low heat. Generously coat the bottom and sides with some of the melted butter. Layer, in overlapping circles:
2 1/2 to 3 pounds mixed sweet and russet potatoes, peeled and sliced 1/8-inch thick
The first layer should be of sweet potatoes, to help prevent sticking. After completing each layer, brush it generously with the herbed butter and sprinkle with:
Salt and pepper
then add another layer. Alternate layers of sweet and russet potatoes. As you work, the potatoes will start sizzling and the butter will start bubbling in the skillet. This is a good sign. When you have run out of potatoes, brush the last layer with butter and sprinkle with salt and pepper, then place in the oven for 45 minutes to 1 hour, or until golden and crisp on top and around the edges.
Allow it to cool for 10 minutes. Place a serving plate upside down over the top of the skillet. Carefully flip the skillet and plate over. The potatoes should drop onto the plate. If there is any sticking, do your best to scrape off the stuck-on part in one piece, and place it back on top of the potatoes.
You can also make this dish a day ahead of time, refrigerate it (in or out of the skillet), and reheat it in the oven until hot.
Photo courtesy John Becker