Crusty Potato Cake
(Pommes de Terre Anna)
6 medium baking potatoes, thinly sliced
1 teaspoon salt
1/3 cup butter or margarine, melted
Arrange layer of potato slices in bottom of heavily-greased 9-inch pie plate.
Sprinkle with small amount of salt and dash of pepper.
Repeat until all potatoes have been layered, sprinkling each layer with small amount of salt and dash of pepper.
Pour butter over potatoes.
Bake uncovered at 400 degrees F until potatoes are tender, about 50 minutes.
Loosen edge and bottom of potato cake with a wide spatula.
Place inverted platter over pie plate; invert potatoes onto platter.
Cut into wedges to serve.
Yield: 6 servings