Pommes Sunny
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 439
- Total Fat
- 31
- Saturated Fat
- 19
- Carbohydrates
- 38
- Dietary Fiber
- 5
- Sugar
- 2
- Protein
- 5
- Cholesterol
- 81
- Sodium
- 593
- Total: 1 hr 45 min
- Active: 35 min
Ingredients
2 sticks unsalted butter
8 to 10 sprigs fresh thyme
6 large Idaho “baker” potatoes, skins on
Kosher salt
Directions
Special equipment:
a mandoline- In a medium sauté pan, melt the butter over medium-low heat and add the thyme. Let the thyme bubble and fry gently for a few minutes, then remove to cool. Do not let the butter brown. Shut off the heat but keep the butter warm.
- Using a mandoline slicer or a sharp knife, cut all the potatoes into thin (1/8-inch-thick) slices. Transfer them to a bowl and cover them with three-quarters of the melted butter. Sprinkle with salt, then the stemmed thyme, and toss to coat the potatoes with the butter. Pour the remaining butter in the bottom of a 10-inch cast-iron skillet and swirl it around to coat the bottom and sides.
- Preheat the oven to 350 degrees F.
- The bottom layer becomes the top when you unmold this cake, so it should be done with extra care. Layer the potatoes in a circle, following the edge of the skillet, so they overlap. Start the second circle, closer to the center, of overlapping potato rounds. Continue to make circles with the potatoes until the entire bottom of the skillet is filled with potato rounds in smaller and smaller circles. Fill the skillet with another layer of potatoes. Sprinkle a touch of salt and some of the thyme and make 4 to 5 more layers. Press down gently on the potatoes to make sure they are starting to stick together and form a cake. Add more salt and the rest of the thyme.
- Place the skillet on medium-high heat and cook until the water starts to release itself from the potatoes and you can see the edges browning, 10 to 15 minutes. Place the skillet in the oven and cook, undisturbed, until the edges are golden brown, 15 to 30 minutes.
- Remove the skillet from the oven and carefully pour off any liquid into a heatproof bowl. Place the skillet on a flat surface and cover it with a baking sheet fitted with parchment paper larger than the skillet. Carefully turn it over onto the baking sheet in one deft motion, then place the baking sheet in the oven to continue to cook the cake until the potatoes feel completely tender when pierced with the tip of a knife, 25 to 30 minutes. If the potatoes are becoming overly browned but the cake is not cooked, cover the outside with foil to finish cooking.
- Remove from the oven. Season with salt. Transfer to a flat surface with a large (or 2 smaller) metal spatulas. Cut into wedges like a pie.