Pommes Anna: Classic Elegant Layered Buttered Potato Cake

Preheat your oven to 200°C (400°F). Lightly brush a 20-25 cm (8-10 inch) oven-safe non-stick or cast-iron skillet with some of the clarified butter.

Peel the potatoes and slice them very thinly, about 1-2 mm thick, ideally using a mandoline for uniform slices. Pat them dry thoroughly with a clean kitchen towel.

Arrange the potato slices in the prepared skillet, overlapping them in concentric circles, starting from the outside and working your way inwards. Each layer should slightly overlap the previous one.

After the first layer, drizzle generously with clarified butter and season with sea salt and black pepper. Repeat the layering process, building up the potato cake, ensuring each layer is seasoned and buttered.

Once all potatoes are layered, press down firmly on the cake with a spatula or a smaller lid to compact it. Bake in the preheated oven for 30 minutes, or until the edges are golden and crispy.

Carefully remove the skillet from the oven. Place a plate over the skillet, then invert the skillet to flip the potato cake onto the plate. Return the cake to the skillet (now with the crispy side up) and bake for another 15-20 minutes, or until deeply golden brown and cooked through.

Remove from the oven, let it rest for a few minutes, then slice into wedges. Garnish with fresh thyme sprigs if desired, and serve immediately. Voilà!