
A stunning French classic featuring thinly sliced potatoes layered in an elegant spiral and baked in clarified butter until golden and crisp. This sophisticated side dish is buttery and tender on the inside with a beautifully caramelized, crunchy exterior.
Prepare the clarified butter: Melt the unsalted butter in a small saucepan over low heat or in the microwave. Let it sit for 5 minutes until the white milk solids settle at the bottom. Skim off any foam from the surface, then carefully pour the clear golden liquid into a separate container, discarding the milky residue.
Preheat your oven to 200°C (400°F) or 180°C for fan-forced ovens. Generously brush the bottom and sides of a 26cm (10-inch) cast-iron skillet or ovenproof heavy-bottomed pan with 2 tablespoons of the clarified butter.
Peel the potatoes and use a mandoline to slice them into very thin rounds, approximately 1.5mm (0.06 inches) thick. Sort the slices into small, medium, and large sizes. Important: Do not wash or put the slices in water, as the natural starch is needed to bind the layers together.
Build the first layer: Start by placing one medium slice in the center of the skillet. Arrange more medium slices in a spiral around it, overlapping each slice by about three-quarters. Create a second outer spiral using the larger slices until the base is completely covered. Tuck small slices into any gaps in the center to keep it neat.
Generously brush or dab the first layer with clarified butter, being careful not to dislodge the pattern. Season evenly with a third of the salt and white pepper.
Repeat the spiral layering process twice more to create three layers in total. Brush each completed layer with clarified butter and season with the remaining salt and pepper.
Cut a circle of parchment paper (a cartouche) to fit the inside of the skillet and place it directly on top of the potatoes. This helps steam the potatoes while they cook.
Bake for 70 minutes. Remove the parchment paper and bake for an additional 30 minutes, or until the top and edges are deep golden brown and very crispy.
Remove from the oven and let the Pommes Anna rest in the pan for 10 minutes. This allows the layers to set. Carefully flip the cake onto a large serving plate, sprinkle with sea salt flakes, and serve immediately.
For the best results, use starchy potatoes like Russets, Maris Piper, or King Edwards. Ensure your mandoline is set to a very thin setting; if the slices are too thick, the cake won't hold its shape. If you don't have a cast-iron skillet, any heavy ovenproof frying pan will work, but cast iron provides the best crust.





