Pommes Anna

Ingredients

• 800 gPotato
• 120 gButter
• 8 gSalt
• 1 gPepper

Instructions

1. 1

   Preparation

   • Peel the potatoes and trim the ends to form small cylinders.
   • Slice the potatoes very thinly (about 1–2 mm) using a mandoline or a sharp knife.
   • Rinse the slices briefly in cold water and thoroughly dry them in a clean kitchen towel to avoid steaming during baking.
   • Preheat the oven to 200 °C (390 °F). Generously butter a round cake pan (20–24 cm) or an ovenproof skillet.
2. 2

   Layering and Seasoning

   • Arrange a thin layer of potato slices at the bottom of the buttered pan in close, slightly overlapping concentric circles.
   • Season very lightly with salt and a little freshly ground pepper, and brush a thin layer of butter over the potatoes.
   • Start the next layer in the opposite direction; season and butter each layer. Repeat until all slices are used; finish by brushing the top with butter.
   • Press the surface gently (for example with a sheet of parchment and a small plate) and drizzle a bit more butter if desired.
3. 3

   Baking and Serving

   • Bake in the preheated oven for 35–45 minutes until the top is deep golden and crisp.
   • Optional: After 25–30 minutes, weigh down the cake with a second baking tray to compress the layers, then continue baking until done.
   • Let the cake rest for 5 minutes, invert onto a large plate, cut into wedges and serve immediately.