Layers of thinly sliced potatoes coated in a garlicky, thyme butter baked until soft and creamy on the inside but crisp and golden brown on the outside. It’s incredibly elegant, easy to make and so delicious. A total showstopper on the holiday table.
My variation of the French classic Pommes Anna.
INGREDIENTS – serves 4
1 1/4lb Yukon gold potatoes (about 2 large), sliced as thin as possible use a mandolin if you can
1/4c butter (1/2 stick)
2-3 garlic cloves, minced
Flakey sea salt – garnish
Parsley or fresh thyme – garnish
Preheat oven to 375°F. Place slice potatoes in a large bowl. Melt butter on medium-med-high in a 10-12″ cast iron skillet. Add garlic, thyme and salt, allow to cook until fragrant then remove from the heat. Using a wooden spoon make sure the sides of the skillet are nicely greased with the butter then pour the butter mixture over the potatoes. Toss the potatoes until they are completely coated in the butter then start layering the potatoes in the skillet 1 by 1. Bake until golden brown, 60-70 minutes.
Allow to cool for about 5 minutes then run a knife around the edges. Place a large plate or platter upside down on top of the skillet almost like a lid. Using pot holders or a towel (cause that skillet it HOT) hold the plate tightly to the skillet and flip it over so that the potatoes flip out of the skillet and onto the plate all in one move.
Garnish with flakey sea salt and fresh thyme