8 medium Michigan potatoes, peeled
6 tablespoons butter, melted
Coarse salt and ground pepper
Preheat oven to 450 degrees. Using a food processor with a slicing blade, slice potatoes as thinly as possible, 1/4 inch thick or thinner. (Do not place sliced potatoes in water; the starch is needed to bind the layers.). Brush bottom of a 10-inch cast-iron skillet with some of the butter. Starting in center of pan, arrange potato slices, slightly overlapping, in circular pattern, covering surface. Brush with some more of the butter; season well with salt and pepper. Repeat for two more layers. Place over the stove burner on high heat until butter in pan sizzles, 2 to 4 minutes. Transfer to oven; bake until potatoes are fork-tender, about 1 hour. Remove from oven. Run a small spatula around edges of potatoes; slide large spatula underneath potatoes to loosen. Carefully invert onto a plate, and cut into wedge
I cleaned out my kitchen closet over the break and noticed how many small kitchen appliances I have, such as a food processor and a stick blender and all their attachments. I also just got a brand new blender. Now that I can find everything, I need to make better use of them! While you could use a knife for this recipe, slicing the potatoes this thinly and consistently would be tedious and a challenge. It's the perfect job for a food processor - so dig it out and use it. What else can I use my food processor for? Your thoughts?