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 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