Sweet Potatoes Anna

• 5 medium-size sweet potatoes, peeled
• 2 slender leeks, white part only, washed well
• 6 tablespoons butter, melted, plus butter for greasing the pan
• 1 tablespoon chopped fresh thyme, or 1 teaspoon dried
• Salt to taste
• Freshly ground black pepper to taste

1. Preheat the oven to 375 degrees.
2. Cut the potatoes into slices about 1/8-inch thick.
3. Cut the leeks in half lengthwise, then into very thin slices.
4. Butter a shallow, round 10-inch baking dish.
5. Arrange a layer of potato slices in the pan in overlapping circles.
6. Brush with about one fourth of the melted butter.
7. Top with about half of the leeks and half of the thyme.
8. Season with salt and pepper.
9. Repeat with another layer of potatoes and the remaining leeks and thyme.
10. Top with a final layer of the best-looking potato slices.
11. Brush the top layer with about one-fourth of the melted butter.
12. Cover the pan with aluminum foil.
13. Place a heavy skillet or baking dish on top to press the potatoes into a compact mass.
14. Bake for 30 minutes.
15. Remove the skillet and foil and baste the top layer with the remaining butter.
16. Continue baking for about 30 minutes, until the potatoes are very soft and the top and bottom layers have started to caramelize.
17. (If the potatoes begin to char, cover the top with foil.)
18. Cool for 15 minutes before serving.

sweet potatoes, leeks, butter, fresh thyme, salt, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/464 (may not work)