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Pommes Anna - Potato Cake

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Up for a challenge? Well here it is. 2 ingredients, that’s it! Well, not really. The problem to conquer is the cake, molding it, and having it come out in one piece. I recommend a 8” diameter oven/stove-top safe skillet or pot as it will build a compact and tall cake. Larger diameter is ok but it will be a little harder. This is a Julia Child recipe that I adore and make 1x per year. It is heavenly and well worth the effort. This recipe serves 4-6.

  1. Preheat oven to 450 degrees, middle to lower rack.

  2. 3 lbs russet potatoes, yes more starch the better. If possible, pick out potatoes all the same size. Peel and slice 1/4- 1/8” thick. Don’t wash. You want that starch to help you bind the cake. Dry the potatoes with a paper towel and have at ready.

  3. 1/2 lb butter (2 sticks). Melt and clarify it. If you want to skip the clarification, buy some ghee. Layer 1/4” of clarified butter in pan/pot over medium heat. Once butter is hot, get ready.

  4. READ THIS A FEW TIMES. Quickly, put one potato slice in middle, then in a clockwise pattern lay overlapping slices in a circle around the one in the middle. And continue to build out larger circles until you reach the edge. Drizzle a spoonful of butter on this layer and if desired, sprinkle some salt and pepper. Do the same thing for the next layer but build a circle of potatoes counterclockwise. Keep repeating this procedure until you run out of potatoes switching back between clockwise and counterclockwise. Make sure you shake the pan/pot from time to time so potatoes don’t stick to bottom.

  5. Take a smaller pan or pot, butter/oil the bottom. Now use this to push down hard on the potatoes. Cover the pot and put potatoes in the oven. Put a pan underneath in case any butter spills out. No need to have a fire in your oven… Anyway - Cook 20 minutes.

  6. Take a smaller pot/pan and push down on the potatoes again. Cook, uncovered 25 minutes. Press down again toward the end of the baking.

  7. Take pot out of oven and carefully, tilt the pot/pan to drain any excess butter. Run a spatula around the edge of the potatoes. Shake the pan. Now do you best with this and the rest of the recipe.

  8. Unmold the cake. Safely, take a flat plate or cooking pan, cover the pot. Invert pot. If any potatoes stick, do you best to mold back into the cake.

  9. If desired, you can add cheese, sour cream and other accents.

Eat.Drink.Savor.