Pommes Anna in a skillet

November 23, 2003

SERVES 8

This easy version of the famous French dish begins with very thinly sliced potatoes. Use a French mandoline or a Japanese hand-held slicer (not a food processor). The potatoes are layered in special copper pommes Anna pans, but a nonstick skillet works well. The starch in the potatoes keeps them together, so that when they're turned out, they form a cake. An overlapping pattern, made on the bottom of the skillet, is now on top.

8 large russet (baking) potatoes, peeled and left in cold water
3 tablespoons butter
Salt and pepper, to taste

Set the oven at 350 degrees. Have on hand a 12-inch nonstick skillet with a heatproof handle.

With a mandoline or another hand-held slicing machine, slice the potatoes as thinly as possible.

In the skillet, melt the butter. Remove the pan from the heat. Arrange the potatoes so that they overlap tightly in the bottom of the pan. Sprinkle with salt and pepper. Continue layering until the pan is full.

Set the pan over medium heat. Cook the potatoes for 15 minutes or until the underside is browned. To check this, use a long metal spatula to lift the cake at the edge.

Transfer the skillet to the oven. Cook the cake for 1 hour or until the top is golden and the potatoes are tender when tested with a skewer.

Use the spatula to release the potato cake all around. Carefully flip the cake out onto a board. Cut it into 8 wedges and serve at once. Sheryl Julian and Julie Riven.