Classic French Pommes Anna (Print Version)
# Ingredients:
01 -
2 lbs Yukon gold potatoes, hand-peeled and finely sliced (you can also use a mandoline)
02 -
1 stick butter, clarified or 8 tablespoons of melted ghee
03 -
1 tbsp fresh thyme leaves
04 -
Salt and freshly milled black pepper, according to preference
# Instructions:
01 -
Set the oven's temperature to 450°F. If you're using butter, melt it and let the milky white solids rise to the surface. Carefully remove and discard these white solids from the top. This ensures the potatoes won't adhere to the pan. Alternatively, you can simply melt pre-purchased ghee.
02 -
In a 6-inch cast iron skillet or a copper charlotte mold, pour ¼ cup of the clarified butter. Neatly place the potato slices at the base, ensuring they form overlapping circles. Season this layer with salt, black pepper, and a touch of thyme. Drizzle a little more butter or ghee over this.
03 -
Keep layering the potatoes, seasoning with salt, pepper, and thyme as you go, until all ingredients are layered.
04 -
Take another pan with a flat base and press it over the potatoes to mold them into a firm cake shape.
05 -
Place the potato-filled pan on a baking tray and bake for 30 minutes. Once baked, take it out and press the potatoes once again. Put the pan back into the oven and bake for another 25 minutes. After that, remove and press down one more time. Finally, bake for an additional 5 minutes or until they achieve a lovely golden hue.
06 -
Turn the pan upside down on a plate, and slice into desired pieces.
# Notes:
01 -
Pommes Anna is a classic French potato dish featuring thinly sliced potatoes layered with butter and herbs.
02 -
The dish is best served hot as a side dish.