Herbed Potatoes Anna

Next side dish in the Easter meal series!  Love these potatoes, especially the presentation.  They are a bit of work, though, so plan accordingly :)

Original recipe:
http://neighborfoodblog.com/2015/03/herbed-potatoes-anna-recipe.html

Ingredients:

6-7 medium russet potatoes, peeled (I weighed them at the time, but have now forgotten how much), sliced into 1/8" thick rounds
6 T. butter, melted
leaves from 3 sprigs of rosemary, chopped
leaves from 3 sprigs of thyme, chopped
6 oz. Gruyère cheese, shredded
kosher salt
coarse ground black pepper

Instructions

1. Heat oven to 425°F.  Cut a piece of parchment paper to fit bottom of a round baking dish (with sides at least 3" tall; original recipe called for 4", but there was plenty of room leftover, so I think 3" would work and is easier to come by).  Brush the bottom of baking dish with melted butter, then press parchment on top.  Brush with additional butter and set aside.

2. Prepare assembly line of potatoes, melted butter, salt, pepper, chopped herbs (together), and shredded cheese.  Start by making a layer of potatoes in the dish, beginning from the center and spiraling outward to edge.

3. Brush layer of potatoes with butter, then sprinkle with salt and pepper.  Follow with sprinkle of herbs, then cheese.  Go easy on each so that you will have enough to last through the layers.

4. Repeat layers with remaining potatoes.

5. Cover dish with aluminum foil (butter if it is touching the potatoes) and bake for 30 minutes.

6. Uncover the dish and bake for additional 30 minutes, or until potatoes are golden/done.

7. Remove pan from oven and let set for 5 minutes.

8. Run a knife around the outside edge of pan, making sure that all potatoes are free from pan edge.

9. Place desired serving plate over top of pan to prepare to invert.  You will want to do this over a sink or towel, as there may be liquid that escapes out the side when you turn it over--be careful!

10. Cut in wedges like a pie to serve; enjoy!