Clarify the butter

• Put the butter in a cold saucepan and slowly bring it to the boil.
• Skim off the scum that rises to the top and let the milk solids sink to the bottom.
• Keep the clear clarified butter and discard the solids.

Layer the potatoes

• Line the oven dish with parchment paper.
• Arrange a layer of thinly sliced potatoes, brush with clarified butter and season with salt and pepper.
• Repeat the layers until all the potatoes are used, brushing each layer with butter and seasoning.

Weigh down and bake

• Place a frying pan on top of the layered potatoes to weigh them down.
• Bake at 180 °C until the potatoes are soft throughout and crispy on the outside.

Strain and turn out

• Carefully strain off the excess hot butter from the dish.
• Turn the pommes Anna out onto a plate or board and slice into portions.