Pommes Anna

Ingredients

• 1 kgYukon Gold potatoes — peeled and very thinly sliced
• 120 gclarified butter
• to tastefine salt and black pepper

Method

1. Peel 1 kg of Yukon Gold potatoes and slice them into thin, even rounds about 2-3 mm thick. Use a mandoline for uniformity, which ensures that all slices cook at the same rate. Rinse the slices in cold water to remove excess starch, then pat them dry thoroughly with a clean kitchen towel.
2. Melt 120 g of clarified butter in a small saucepan over low heat. Use a pastry brush to generously coat the bottom and sides of a heavy-bottomed, oven-safe skillet or sauté pan, about 20-25 cm in diameter, with some of the melted butter.
3. Arrange a layer of potato slices in the pan, starting from the center and overlapping them in a circular pattern. Brush the layer with more clarified butter, then season lightly with fine salt and black pepper. Repeat this process, layering, buttering, and seasoning each layer until all the potato slices are used, pressing down gently on the layers as you go to compact them.
4. Place the pan over medium heat on the stovetop. Cook for about 5-7 minutes until the bottom layer of potatoes starts to turn golden brown and crisp. You should hear a gentle sizzling sound as the butter cooks the potatoes.
5. Transfer the pan to a preheated oven at 200°C (390°F). Bake for 30-40 minutes, or until the potatoes are tender throughout and the top is a deep golden brown. The edges should be crisp and the center should offer no resistance when pierced with a knife.
6. Remove the pan from the oven and let the Pommes Anna rest for about 5 minutes. This brief resting period allows the layers to settle and makes it easier to unmold.
7. Carefully invert the Pommes Anna onto a serving platter by placing the platter over the pan and flipping them together. The bottom layer, now on top, should be beautifully golden and crisp. Taste for seasoning and adjust with a little more salt and pepper if needed before serving hot or warm alongside your main course.