Stove Top Anna

1½ pounds (about 5 cups) peeled and sliced potatoes
1/3 cup clarified butter
2 ounces Swiss cheese, shredded
Salt and freshly ground pepper

Peel the potatoes and cut into fairly neat round slices ¼-inch thick. Drop them as you do so, into a bowl of cold water. When all are done, drain the slices, and dry with a paper towel. In an 8-inch non-stick frying pan, pour ¼-inch clarified butter; set over moderate heat. Rapidly arrange an overlapping layer of potatoes in the pan. Baste with a sprinkling of butter, salt and pepper. Sprinkle with half of the Swiss cheese. Arrange a second layer of potatoes; baste with a sprinkling of butter, salt and pepper. Sprinkle with remaining Swiss cheese. Arrange a final layer of potatoes; baste with a sprinkling of butter, salt and pepper. Cook 3 to 5 minutes over moderately high heat to be sure that the bottom is crusting. Cover and cook over low heat for 45 minutes, or until the potatoes are tender. Unmold onto a serving dish. Yield: 4 servings.