Potatoes Anna- one of those melt in your mouth French creations was a definate hit at the Issaquah cooking club. A marriage of yukon gold potatoes, butter and parmesean cheese with a slightly crisp crust. Yukons are peeled, sliced paper thin and slowly layered on top of each other in a flower petal design in a smking hot sautee pan, with melted butter at the bottom. Then, layers are continued with butter, salt and pepper and parmesean until the top of the pan. Next the pan is put into a 400 degree oven for 10 minutes- check for bubbling sides and fork tenderness. Finally, remove the sautee pan and quickly flip the potatoes out onto a sheet tray. The bottom of the potatoes should have a caramelized, brown crispy lovely crust and soft butter potato layers underneath. I served these potatoes with brined green peppercorn hanger steak medium rare.