Potatoes anna

1.Cut potatoes into very thin slices; pat dry with absorbent paper.

2.Brush butter generously over 23cm-round enamel-coated cast iron pan with sloping sides, or ovenproof pie plate.

3.Place one layer of overlapping potato slices over base of prepared pan; brush with butter. Repeat layering until all slices are used, ending with butter.

4.Preheat oven to 190°C (170°C fan-forced). Bake, covered, about 20 minutes. Uncover; bake further 30 minutes or until top is crisp and golden brown and potato is cooked through. Turn onto heatproof plate; cut into wedges. Serve with chervil, if desired.