Ingredients:

• 6 medium-sized russet potatoes
• ½ cup unsalted butter, melted
• Fine sea salt (to taste)
• Freshly ground black pepper (to taste)
• Chopped fresh herbs (optional, for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a round 9-inch baking dish with a little of the melted butter.
2. Begin by washing and peeling the russet potatoes. With the utmost care, slice them into thin, uniform rounds. Pat them dry with a kitchen towel to remove any excess moisture, as this will ensure the potatoes cook evenly.
3. Once the potatoes are sliced, arrange the rounds neatly on a clean kitchen towel. Gently blot them with another towel, ensuring they are completely dry. This step is crucial for achieving the exquisite crispiness we desire.
4. In a small saucepan, melt the butter over low heat. Allow it to cool slightly before continuing with the next step.
5. Take a deep breath, for now, the magic begins. Carefully arrange an overlapping layer of potato rounds in the greased baking dish, starting from the center and working your way towards the edges. Drizzle a small amount of melted butter over each layer, ensuring the potatoes are coated evenly. Sprinkle a pinch of sea salt and black pepper between every few layers.
6. Repeat the process, layer upon layer, until all the potato slices are used. Remember to drizzle melted butter, sprinkle salt and pepper at each layer. It is through these simple gestures that the flavors meld and form a harmony of taste.
7. Once the layers are complete, press down gently on the potatoes with your hands to compact them. This will help create the signature golden crisp exterior and creamy interior of Pommes Anna.
8. Place the baking dish in the preheated oven and bake for approximately 1 hour. Keep an eye on the dish as it bakes, savoring the aromas of butter dancing in the air. The Pommes Anna is ready when the top turns a glorious golden brown and the edges become delightfully crispy.
9. Remove the dish from the oven, and with a sharp knife, gently loosen the edges of the Pommes Anna from the baking dish. Carefully invert the dish onto a serving platter or cutting board, allowing the glorious layers to emerge in all their splendor.
10. Sprinkle with a final pinch of sea salt and perhaps some freshly chopped herbs like parsley or chives. This garnish not only adds a touch of freshness but also complements the rich flavors of the dish.

Tips and variations:

• For a modern twist, try adding layers of thinly sliced cheese or caramelized onions between the potato rounds.
• Experiment with different herbs like thyme or rosemary, depending on your palate’s desires.
• For those seeking a lighter option, substitute part of the butter with olive oil.

Remember, dear readers, Pommes Anna is a time-honored dish that transcends cuisine itself. As you savor each bite, imagine the tales whispered by those who walked before us. Bon appétit!

Cooking Instructions:

Preheat the oven to 375°F (190°C) and grease a round 9-inch baking dish with a little of the melted butter.

Begin by washing and peeling the russet potatoes. With the utmost care, slice them into thin, uniform rounds. Pat them dry with a kitchen towel to remove any excess moisture, as this will ensure the potatoes cook evenly.

Once the potatoes are sliced, arrange the rounds neatly on a clean kitchen towel. Gently blot them with another towel, ensuring they are completely dry. This step is crucial for achieving the exquisite crispiness we desire.

In a small saucepan, melt the butter over low heat. Allow it to cool slightly before continuing with the next step.

Take a deep breath, for now, the magic begins. Carefully arrange an overlapping layer of potato rounds in the greased baking dish, starting from the center and working your way towards the edges. Drizzle a small amount of melted butter over each layer, ensuring the potatoes are coated evenly. Sprinkle a pinch of sea salt and black pepper between every few layers.

Repeat the process, layer upon layer, until all the potato slices are used. Remember to drizzle melted butter, sprinkle salt and pepper at each layer. It is through these simple gestures that the flavors meld and form a harmony of taste.

Once the layers are complete, press down gently on the potatoes with your hands to compact them. This will help create the signature golden crisp exterior and creamy interior of Pommes Anna.

Place the baking dish in the preheated oven and bake for approximately 1 hour. Keep an eye on the dish as it bakes, savoring the aromas of butter dancing in the air. The Pommes Anna is ready when the top turns a glorious golden brown and the edges become delightfully crispy.

Remove the dish from the oven, and with a sharp knife, gently loosen the edges of the Pommes Anna from the baking dish. Carefully invert the dish onto a serving platter or cutting board, allowing the glorious layers to emerge in all their splendor.

Sprinkle with a final pinch of sea salt and perhaps some freshly chopped herbs like parsley or chives. This garnish not only adds a touch of freshness but also complements the rich flavors of the dish.

Feel free to devour the Pommes Anna straightaway or slice it into elegant portions, deserving of its historical origins.

Tips and variations:

• For a modern twist, try adding layers of thinly sliced cheese or caramelized onions between the potato rounds.
• Experiment with different herbs like thyme or rosemary, depending on your palate’s desires.
• For those seeking a lighter option, substitute part of the butter with olive oil.