This is a dish that I made on Easter, very last minute.
Originally, we were going to attend our church's potluck but I didn't make it to church that morning. I'd been battling with a flu/cold bug for a few days and just couldn't pull myself together. I think it was my first Easter ever that I didn't make it to church.
I still needed to feed my family something. I took inventory of my fridge and kitchen. I had a bag of red potatoes, a cauliflower, some carrots, onions, and a nice big tub of lettuce.
Here's the first dish I pulled "out of my hat."
Here's the deal. You either have to have a lotta patience and a very sharp knife or one of those Mandolin do dads. I have a cheapo mandolin that works great for me.
Wash the potatoes and slice them thinly without chopping off any of your fingers.
I like to arrange them in a circular pattern in a greased dish.
Layer them round and round.
Sprinkle with salt and pepper and drizzle with a bit of olive oil as you layer.
Dot the top with butter.
Bake in a 400 degree (F) oven for 45 minutes or so.
I put the dish under the broiler for a bit (too long) to brown it.
I love the crispy parts the best!!
Washed unpeeled potatoes
1. Slice potatoes thinly and layer in a greased baking dish.
2. Alternate layers with seasonings and butter pieces.
3. Bake at 400 degrees (F) for 45 minutes or till fork tender. Broil for a few minutes till browned and crispy.
The Lunch Lady