Pommes Anna
A stunning French classic of thinly sliced potatoes layered with clarified butter, pressed tightly, and cooked until the outside is a golden, lacquered crust that flips out as a dramatic round cake.
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Ingredients
- 3 lbs russet potatoes, peeled, thin-sliced
- 1/2 cup clarified butter (or ghee)
- 1 1/2 tsp kosher salt
- 1/2 tsp black pepper, freshly ground
- 2 tsp fresh thyme leaves
Instructions
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1
Preheat oven to 425°F (220°C). Slice 3 lbs peeled, thin-sliced russet potatoes into 1/8-inch rounds with a mandoline or sharp knife; do not rinse them.
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2
Brush a 10-inch oven-safe skillet generously with 1/2 cup clarified butter (or ghee). Arrange the first layer of potato slices in a concentric overlapping circle on the bottom of the skillet. Brush with more clarified butter (or ghee) and season with 1 1/2 tsp kosher salt, 1/2 tsp freshly ground black pepper, and a little 2 tsp fresh thyme leaves.
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3
Continue layering potatoes, brushing each layer with clarified butter (or ghee) and seasoning with kosher salt, black pepper, and fresh thyme leaves. Press each layer down firmly as you go.
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4
Place the skillet over medium-high heat on the stovetop. Cook for 5 to 7 minutes until you can see the bottom layer starting to turn golden.
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5
Cover the skillet tightly with a lid or foil, then transfer to the preheated oven. Bake for 30 minutes.
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6
Remove the cover and bake an additional 10 to 15 minutes until the potatoes are completely tender and the top is golden.
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7
Remove from oven and let rest 5 minutes. Place a large flat plate over the skillet and carefully flip upside down to unmold. The potato cake should release with a crispy, lacquered crust on top. Serve cut into wedges.
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