Pommes Anna
Unique French nutmeg-flavored potato cake that goes especially well with lamb.

Recipe by Tyler Florence

Ingredients

• 3 pounds russet potatoes, peeled, in a bowl of cold water
• 6 tablespoons unsalted butter, melted
• 1 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon freshly grated nutmeg

Directions

Heat a medium nonstick or well seasoned cast iron skillet over medium to medium-low heat. With a sharp knife or box grater, slice the potatoes as thinly as possible. Pat the potato slices dry on a kitchen towel.

Add 1 tablespoon of the butter in the skillet and swirl to coat the pan. Start to arrange overlapping potato slices over the bottom of the pan in concentric circles. Repeat 2-3 more times, making 3-4 layers. Drizzle each layer with a bit of the butter and season the layers, alternating salt, pepper, and then nutmeg.

Cover skillet with aluminum foil trimmed to just fit inside skillet and cook on low heat until potatoes are golden on the bottom and crisp around the outside, about 30 minutes. Shake the pan back and forth several times while cooking to keep from sticking.

Remove the foil and place a flat pan lid, the diameter of the skillet, over the potatoes. Holding the lid firmly in place, gently flip over. Continue to cook about 30 minutes more, shaking the pan back and forth several times while cooking to keep the potatoes from sticking. The bottom should be browned and crisp and the potatoes cooked through. Slide the potato cake onto a serving dish. Slice into wedges to serve.

Serves 6