Classic Pommes Anna (Crispy French Potato Cake)

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.