Potatoes Anna

Prep Time: 20 mins | Cook Time: 30 mins | Course: Dinner | Serves: 8 

Thinly sliced gold potatoes baked with butter, parmesan cheese, and pepper topped with a lemony arugula salad. Potatoes Anna come out of the oven beautifully crispy browned in a cast iron skillet. Inspired by Deb Perelman of Smitten Kitchen in her Every Day Cookbook https://smittenkitchen.com/2017/05/potatoes-anna-new-cookbook-preview/ 

2 lbs yukon gold potatoes sliced 3 mm thick with a mandolin or food processor

¼ cup butter, melted

½ cup parmesan cheese

1 Tbsp potato starch or cornstarch

½ tsp salt

½ tsp pepper

8 cups arugula

1 Tbsp olive oil

½ lemon, juiced

1 green onion, sliced

Goat cheese crumbles, optional

Preheat oven to 425*. Place sliced potatoes in a stockpot filled with water and bring to a boil; boil for 1 minute. Remove the potatoes and drain in a colander. Coat potato slices with the melted butter adding a tablespoon to the castiron skillet as well, and layer potatoes in a concentric circle into the cast iron skillet. Whisk the parmesan, starch, salt, and pepper together in a bowl. Dust the potatoes with about ¼ of the cheese mixture. Repeat with approximately 3 more layers of buttered potato slices and cheese mixture. Bake uncovered for 30 minutes.