- Rub pan with garlic and butter. Thinly slice large russet potatoes with mandoline or with chef's knife. Layer in circular fashion around 9" pan plate (or if doing in hotel pan, overlap in rows). S/p each layer. Cover with cream just to cover and push down with hands. Place in 325 oven for 15 minutes. Remove from oven and press down again. Bake about 1 1/2 hours until tender and golden brown on top.
- SERVINGS: 8
- SOURCE: Thomas Oden