Winter Potatoes Anna With Butter Squash
|Unsalted butter||10 Tablespoon, melted (1/2 Cup Tablespoon Plus 2 Tablespoon, 1 1/4 Sticks)|
|Yukon gold potatoes,||1 1⁄4 Pound, peeled|
|Sweet potato||8 Ounce, peeled (1 In Number)|
|Freshly ground pepper||To Taste|
|Butternut squash||8 Ounce, peeled, seeded, & cut crosswise into 1/8-inch-thick slices (1/2 Small)|
Preheat the oven to 425°F.
Place the oven rack in the center of the oven.
Generously brush a 9-inch glass pie plate with 2 tablespoons of the melted butter.
Cut the potatoes and sweet potato into 1/8-inch-thick slices.
Soak the baking potato and the sweet potato in separate bowls of lukewarm water for 2 to 3 minutes.
Drain and rinse well.
Dry thoroughly and wrap in a clean kitchen towel.
Beginning in the center of the pie plate, arrange the Yukon Gold potatoes in slightly overlapping concentric circles to form the first layer.
Generously brush with some of the melted butter.
Season with salt and pepper.
Form a second layer in the same manner, alternating sweet potato and butternut squash slices.
Wedge in any odd-shaped slices of squash, and press the layers down with a metal spatula.
Brush with butter and season with salt and pepper.
Use the remaining potato slices to form the top layer.
Press the layers firmly.
Brush with the remaining butter and season with salt and pepper.
Place a square of foil over the potatoes.
Put a small heavy skillet or pot on top of the foil to weight the potatoes.
Bake the potatoes in the center of the oven for 25 minutes.
Remove the weight and the foil.
Continue to bake for 20 to 25 minutes, or until it is golden brown and the potatoes and squash are tender.
Let rest for 5 minutes.
Use a long metal spatula to carefully loosen the potatoes from the sides and bottom of the pie plate.
Invert a serving plate over the potatoes.
Carefully invert the potato cake onto the plate.
Cut into wedges and serve immediately.