Ingredients:

  • 2 sticks (8 ounces, 226g) unsalted butter
  • 2 pounds (900g) Yukon Gold potatoes, peeled
  • 1/4 cup (60ml) clarified butter
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • Optional: Fresh thyme sprigs, for layering (about 4-5 sprigs)

Instructions:

  1. Melt butter in a saucepan over low heat. Simmer gently until the milk solids separate and sink to the bottom. Skim off any foam. Pour the clear, golden butter (clarified butter) through a fine-mesh sieve lined with cheesecloth into a bowl. Discard the milk solids.
  2. Peel the potatoes and slice them very thinly (about 1/16 inch thick) using a mandoline or a sharp knife.
  3. In a large bowl, gently toss the potato slices with the salt and pepper.
  4. Generously brush the bottom and sides of the oven-safe skillet with the clarified butter.
  5. Arrange the potato slices in a circular pattern, overlapping slightly, on the bottom of the skillet. Brush with more clarified butter. Repeat layering and buttering, working towards the center, until all the potatoes are used. Add thyme sprigs between layers if using. Press down gently on the layers to compact them.
  6. Place the skillet over medium-low heat on the stovetop for about 5-10 minutes to help the bottom layer crisp up a bit. This is optional but adds a nice textural element.
  7. Transfer the skillet to the preheated oven (400°F/200°C). Bake for 50-60 minutes, or until the potatoes are tender and the top is golden brown and crispy. Check for doneness by inserting a knife into the center; it should slide in easily.
  8. Let the Pommes Anna cool in the skillet for about 5-10 minutes. Carefully invert the skillet onto a serving plate. If any potatoes stick, gently loosen them with a spatula. Slice and serve immediately.