Saturday, October 29, 2011
Put some olive oil in the pan, then layer sliced potatoes, salt and pepper, a bit of dried sage, crumbled. After a couple of layers, I added some grated hard cheese. Use a liberal amount of olive oil. You end up pouring the oil off before plating the dish. I started it on the stove, on low, while I was layering the potatoes, cooked them for a bit on the stovetop, covered, then finished in the oven, uncovered.
Drain the excess oil from the potatoes, (holding them in place in the pan) then invert onto a plate. Cut into wedges to serve.