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Pommes Anna
Recipe courtesy of Gourmet Magazine

Ingredients
4 to 5 pounds Idaho potatoes, peeled
1 pound butter, clarified
Salt and pepper

Directions
Preheat oven to 400 degrees.

Heat an 8-inch cast iron pan or non-stick skillet with a cup of clarified butter.
With a mandoline (Japanese or German) slice half the potatoes in very thin rounds,
dry potatoes with a clean cloth. Starting from the center of the pan, overlapping
slightly, place slices in a spiral going clock-wise. Repeat another spiral


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Copyright 2006 Television Food Network, G.P., All Rights Reserved

counter clock-wise. Sprinkle with salt and pepper. Drizzle with clarified butter
and quickly, repeat process of layering, seasoning and drizzling, until the potato
cake is about 2 inches high. Slice more potatoes as needed. Shake pan lightly to
keep bottom from sticking. Place in oven to finish for 20 minutes. Use the
remaining potatoes and butter in the same manner in another skillet. Test center
of Pommes Anna for tenderness. Pour excess butter into a pot for future use.
Remove from pan, drain on paper towel and cut into wedges.

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Copyright 2006 Television Food Network, G.P., All Rights Reserved