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Potatoes, Anna

Peel, wash and drain four good-sized, sound, raw potatoes. Slice them with a Saratoga-chip potato machine. If none is at hand, slice them as fine as possible. Grate two ounces Parmesan or Swiss cheese. Heat one ounce butter in a small frying pan, remove the pan from the fire and cover the bottom with a light layer of potatoes. Mix a teaspoon salt with two saltspoons white pepper, sprinkle a very little over the potatoes, spread a very little of the cheese over the potatoes, and place a few little bits of butter over the cheese. Arrange another layer of potatoes-and so on till all are employed. Cover the pan and place on a moderate fire for five minutes. Turn them over with a cake turner; let them cook again for three minutes and then place in the hot oven for ten minutes. Remove them from the oven. Turn on a hot dish and serve.