INGREDIENTS

INSTRUCTIONS

Preheat oven to 400 degrees.
Heat an 8-inch cast iron pan or non-stick skillet with a cup of clarified
butter. With a mandoline (Japanese or German) slice half the potatoes in
very thin rounds, dry potatoes with a clean cloth. Starting from the center
of the pan, overlapping slightly, place slices in a spiral going
clock-wise. Repeat another spiral counter clock-wise. Sprinkle with salt
and pepper. Drizzle with clarified butter and quickly, repeat process of
layering, seasoning and drizzling, until the potato cake is about 2 inches
high. Slice more potatoes as needed. Shake pan lightly to keep bottom from
sticking. Place in oven to finish for 20 minutes. Use the remaining
potatoes and butter in the same manner in another skillet. Test center of
Pommes Anna for tenderness. Pour excess butter into a pot for future use.
Remove from pan, drain on paper towel and cut into wedges.
Yield: 4 servings
Recipe by: Cooking Live Show #CL8904 Posted to MC-Recipe Digest V1 #652 by
"Angele and Jon Freeman" <jfreeman@netusa1.net> on Jun 30, 1997

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