Pommes Anna

Ingredients

• 3 pounds russet or Yukon Gold potatoes, peeled
• 1 1/2 cups unsalted butter, melted and clarified
• 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper, freshly ground

Method

1. 1

   Preheat the oven to 425°F. Melt the butter in a small saucepan, then let it sit so the milky solids settle to the bottom; skim or pour off the clear clarified butter on top and reserve it.

   10:00 · Clarify butter
2. 2

   Using a mandoline or sharp knife, slice the peeled potatoes into very thin, even rounds, about 1/16 inch thick. Pat the slices dry thoroughly with a clean towel.

3. 3

   Brush the bottom and sides of a 9-inch ovenproof skillet generously with clarified butter.

4. 4

   Arrange a single overlapping layer of potato slices in a circular pattern on the bottom of the skillet, starting from the center and working outward.

5. 5

   Brush the layer with clarified butter and sprinkle lightly with salt and pepper. Repeat layering, buttering, and seasoning until all potatoes are used, pressing down occasionally to compact the layers.

6. 6

   Place the skillet over medium heat on the stovetop and cook for 5 minutes to begin crisping the bottom layer before baking.

   5:00 · Stovetop start
7. 7

   Transfer the skillet to the oven and bake until the potatoes are tender and the top is deeply golden, 55 to 65 minutes, pressing down with a spatula once or twice during baking.

   55:00 · Bake Pommes Anna
8. 8

   Remove from the oven and let rest in the skillet for 5 minutes to allow the layers to set.

   5:00 · Rest
9. 9

   Run a thin knife or spatula around the edge to loosen, then invert the Pommes Anna onto a serving platter or cutting board so the golden bottom faces up.

10. 10

    Slice into wedges like a cake and serve immediately while hot and crisp.