POMMES ANNA

From Olga Massov

Active: 30 minutes | Total: 1 hour 30 minutes

6 servings

Pommes Anna is a classic French dish of thinly sliced potatoes cooked in a copious amount of butter. This version is a simpler, lazier spin on the classic but manages to look even more impressive. Instead of inverting and flipping the potatoes back into the pan, the layers are placed in the oven and allowed to brown, curl up and crisp, emerging gloriously burnished and crunchy.

INGREDIENTS

• 3 pounds russet potatoes (about 6 medium potatoes)

• 6 tablespoons clarified butter (ghee) or unsalted butter, plus more for brushing the pan, melted

• 1 1⁄2 teaspoons kosher salt

• 1⁄2 teaspoon freshly ground black pepper

• 2 teaspoons fresh thyme leaves

STEPS

Preheat the oven to 350 degrees with the rack in the middle. Using a mandoline, cut the potatoes into 1⁄8-inch thin slices. Do not place sliced potatoes in water; the starch binds the layers.

Brush the bottom of a medium cast-iron skillet with some of the butter. Starting in the center of the pan, arrange a layer of overlapping potato slices over the bottom the skillet. Generously brush the potato layer with butter and season lightly with salt, pepper and a pinch of thyme leaves. Repeat until you run out of potatoes.

Transfer the skillet to the oven and bake until the potatoes are tender and crispy on the top and sides, about 1 hour. Run a small spatula around the edges of the potatoes; slide a large spatula underneath the potatoes to loosen them. Cut into wedges in the skillet and serve.

Calories: 380; Total Fat: 15 g; Saturated Fat: 9 g; Cholesterol: 25 mg; Sodium: 300 mg; Carbohydrates: 48 g; Dietary Fiber: 5 g; Sugars: 3 g; Protein: 5 g.