Pommes Anna
INGREDIENTS
·
5 ½ to 7 pounds
russet or all-purpose white potatoes, as needed
·
¾ cup clarified
butter, melted
·
Fine sea salt, as needed
·
Freshly ground black pepper, as needed
·
2 to 4 garlic
cloves, sliced paper-thin on a mandoline (optional)
PREPARATION
- Heat oven to 450 degrees. Place a rack in the
middle and set a rimmed baking sheet on top of it.
- Trim potatoes 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 1/2 cups.
- In a heavy 10-inch cast-iron skillet, heat 3
tablespoons clarified butter over medium heat. When hot, carefully place
1 potato slice in the middle, then quickly place more slices 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 overlap. Sprinkle
with a generous 1/4 teaspoon salt and pepper to taste, then drizzle with
another 2 tablespoons butter.
- Create second layer of potatoes, just as you did
the first. Dot a third of the garlic slices, if using, on top of this
layer of potatoes. Season with salt and pepper; drizzle with butter.
- Continue layering potatoes, garlic, butter and salt
until everything is used, making a dome of potatoes in the middle (they
will sink as they cook). Occasionally shake skillet gently to ensure
potatoes aren’t sticking. When finished, there should be enough butter
that it can be seen bubbling up the sides of the skillet.
- Butter 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 to press
them. Remove pan, then cover potatoes with the foil, buttered side down.
Cover the foil with a lid. Set skillet on the baking sheet in oven and
bake for 20 minutes.
- Remove skillet from oven, uncover and remove foil,
and again press potatoes down firmly with the 9-inch pan. (Rebutter bottom
of pan, if necessary, before you press down.) Return to oven and bake
uncovered, until potatoes are tender and the sides are dark brown when
lifted away from skillet, 20 to 25 minutes.
- Once more, remove skillet from oven and press
potatoes down firmly with pan. Tip the skillet away from you to drain off
the excess butter into a bowl (this can be reused for cooking), using the
lid to keep the potatoes 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 onto a serving platter.