Pommes Anna
"This classic 19th-century French recipe brings out the best of the humble potato. In it, thin potato slices are layered into a skillet, basted in butter and baked. As they cook, the slices are compressed (under another skillet) so they hold together when unmolded. The potatoes on the exterior become brown and crisp, while the ones inside absorb the butter and turn satiny soft. The garlic isn't traditional, but it adds a pungent sweetness. Serve it as a classic and elegant side with roasted meat, or top it with fried eggs for an unusual vegetarian main course. You'll find a recipe for clarified butter here. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master...."
INGREDIENTS
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INGREDIENTS
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5 1/2 to 7 pounds russet or all-purpose white potatoes, as needed
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3/4 cup clarified butter, melted
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Fine sea salt, as needed
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Freshly ground black pepper, as needed
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2 to 4 garlic cloves, sliced paper-thin on a mandoline (optional)
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