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Pommes Anna




Source of Recipe


Chef Franklin Biggs, Homewood Gourmet


Recipe Introduction


This is a simple and beautiful side dish.


List of Ingredients




6 potatoes, peeled, stored in water before slicing
1/2 cup clarified butter
Salt and pepper to taste

Recipe



Slice the potatoes very thinly; do not soak in water. In a heavy saute pan or cast iron sillet, spread half of the butter. Lay out the potatoes in a spiral covering the bottom of the pan with a nice design. Season. Spread out the rest of the potatoes evenly and season. Put the rest of the butter on the top of the potato cake.

Cook the potato cake on top of the stove until it begins to brown. Finish cooking in the oven at a moderate heat (about 350). when the potato cake is cooked all the way through, remove from the oven and carefully invert onto a plate or sheet pan. Allow to cool and then cut into wedges. Heat in a hot oven just before service.