dinner · vegetarian · gluten-free
Pommes Anna
A golden potato cake of overlapping paper-thin Yukon Gold slices layered with clarified butter and salt, baked until crisp outside and tender within, then turned out whole.
- Time
- 75min
- Steps
- 5
Ingredients
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Allergens
Contains milk.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
You'll need: Oven, Mandoline slicer.
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Method
-
1
Heat the oven to 220°C (425°F). Slice the potatoes 1-2 mm thick on a mandoline; don't rinse them.
-
2
Brush a 25 cm (10 in) oven-safe skillet with butter. Arrange the slices in overlapping concentric circles, brushing each layer with butter and seasoning lightly.
-
3
Press down firmly, cook on the stove over medium heat 5 minutes until the bottom starts to sizzle, then cover with foil.
-
4
Bake 30 minutes, uncover and bake 20-25 minutes more until a knife slides through and the edges are deep gold.
-
5
Loosen the edges, pour off excess butter, and invert onto a plate. Cut into wedges.
