Serves 4 Difficulty
1/2 cup golden raisins 1 cup gf chicken stock 1 Tablespoons minced shallots 2 lbs. Yukon Gold potatoes 6 Tablespoons clarified butter, melted Kosher salt and fresh ground pepper
Place the raisins and chicken stock in a small saucepan and bring to a boil. Reduce heat to a simmer and cook for 20 minutes or until liquid has evaporated and raisins are soft. Add shallots to pan and stir to blend. Season to taste with salt and set aside. Preheat oven to 450 degrees F. Peel potatoes and cut into 1/16" slices. Add 2 Tablespoons butter into an 8" ovenproof nonstick skillet and place potato slices around the edge of the pan, overlapping them half way up the slice preceding them until you have formed a complete circle. Make another circle inside the first and continue until the bottom of the pan is covered. Sprinkle the layer with salt and add a second layer of potatoes. Spread half the raisin mixture over the potatoes leaving a 1/2" border on the out side edge. Add another layer of potaotes and sprinkle again with salt and add the remaining raisin mixture. Cover with the remaining potatoes and sprinkle the top with salt. Pour the remaining butter over the potatoes and place the skillet over medium-low heat. Once the butter begins to bubble, cook for 5 minutes. Transfer the pan to the oven and bake for 30 minutes. The potatoes should be browned and crisp. Slide onto a cuttiing surface and slice into wedges. Serve immediately.