Ingredients:

  • 2 lbs (900g) Yukon Gold potatoes, peeled
  • 1 cup (225g/8oz) unsalted butter, clarified (or ghee)
  • 1 ½ tsp sea salt, or to taste
  • ½ tsp freshly ground black pepper, or to taste
  • Optional: 1 sprig fresh thyme, leaves only

Instructions:

  1. Peel potatoes and slice them very thinly (about 1/16 inch or 1.5mm) using a mandoline or a very sharp knife. Place slices in a bowl of cold water to prevent browning. Drain thoroughly and pat dry with paper towels.
  2. Melt the clarified butter (or ghee) in a small saucepan. Season with salt and pepper. Remove from heat.
  3. Preheat oven to 400°F (200°C). Brush the bottom and sides of the skillet with the seasoned butter. Arrange a layer of potato slices in a concentric pattern, slightly overlapping. Brush with butter.
  4. Repeat layering process, brushing each layer generously with butter and seasoning with salt and pepper. If using thyme, scatter a few leaves between layers. Press down gently on each layer to create a compact base.
  5. Place the skillet over medium-low heat on the stovetop. Cook for 10-15 minutes, or until the bottom layer begins to brown. This step helps to crisp the base.
  6. Transfer the skillet to the preheated oven. Bake for 30-45 minutes, or until the potatoes are tender and the top is golden brown and crispy. The internal temperature should be around 200°F (93°C).
  7. Remove from oven and let cool for 5-10 minutes. Loosen the edges with a spatula. Place a serving plate over the skillet and carefully invert the Pommes Anna onto the plate.
  8. Slice and serve immediately. Garnish with extra thyme if desired.