A classic French dish, pommes Anna translates as Anna potatoes. A mandoline works well for cutting the potatoes into thin, uniform slices. This recipe calls for clarified butter<\/p>\n
Heat oven to 450\u00b0F. Place a rack in the middle and set a rimmed baking sheet on top of it.<\/p>\n
Trim potatoes<\/strong> into cylinders, peeling any skin left after trimming. Using a mandoline or sharp knife, slice into 1\/8-inch slices and blot dry with paper towels. You should have about 8 cups.<\/p>\n In a heavy 10-inch cast-iron skillet, heat 3 tablespoons clarified butter<\/strong> over medium heat. When hot, carefully place 1 potato slice<\/strong> in the middle, then quickly place more slices<\/strong> around it, overlapping them clockwise to make a ring. Place a second ring to surround the first, going counterclockwise. Continue to the edge of the pan, alternating the direction in which the potato rings<\/strong> overlap. Sprinkle with a generous 1\/4 teaspoon salt<\/strong> and pepper<\/strong> to taste, then drizzle with another 2 tablespoons butter.<\/strong><\/p>\n Create second layer of potatoes,<\/strong> just as you did the first. Season with salt<\/strong> and pepper;<\/strong> drizzle with butter.<\/strong><\/p>\n Continue layering potatoes, butter<\/strong> and salt<\/strong> until everything is used, making a dome of potatoes<\/strong> in the middle (they will sink as they cook). Occasionally shake skillet gently to ensure potatoes<\/strong> aren\u2019t sticking. When finished, there should be enough butter<\/strong> that it can be seen bubbling up the sides of the skillet.<\/p>\n Butter<\/strong> the bottom of a 9-inch pan and one side of a piece of foil. Push the pan down firmly on top of the potatoes<\/strong> to press them. Remove pan, then cover potatoes<\/strong> with the foil, buttered<\/strong> side down. Cover the foil with a lid. Set skillet on the baking sheet in oven and bake for 20 minutes.<\/p>\n Remove skillet from oven, uncover and remove foil, and again press potatoes<\/strong> down firmly with the 9-inch pan. (Re-butter bottom of pan, if necessary, before you press down.) Return to oven and bake uncovered, until potatoes<\/strong> are tender and the sides are dark brown when lifted away from skillet, 20 to 25 minutes.<\/p>\n Once more, remove skillet from oven and press potatoes<\/strong> down firmly with pan. Tip the skillet away from you to drain off the excess butter<\/strong> into a bowl (this can be reused for cooking), using the lid to keep the potatoes<\/strong> in place. Run a thin spatula around edge and bottom of skillet to loosen any slices stuck to the pan. Carefully turn out the potatoes<\/strong> onto a serving platter.<\/p>\n","protected":false},"excerpt":{"rendered":" Yield: 6 to 8 Servings Adapted from Melissa Clark \/ NY Times A classic French dish, pommes Anna translates as Anna potatoes. A mandoline works well for cutting the potatoes into thin, uniform slices. This recipe calls for clarified butter 5lbs russet or all-purpose white potatoes, as needed \u00becup clarified butter, melted Kosher salt, as needed Freshly ground black pepper, as needed Heat oven to 450\u00b0F. Place a rack in the middle and set a rimmed baking sheet on top…<\/p>\n