Pommes Anna

Pommes Anna is a classic French potato dish made of thinly sliced potatoes layered and cooked in a large amount of clarified butter. The potatoes are peeled, sliced very thin, layered into a special pan, then baked and flipped periodically until the outside turns golden and crisp, producing a round cake roughly six to eight inches across and about two inches high that is cut into wedges and served hot, typically alongside meat. It was created during the reign of Napoleon III by the chef Adolphe Dugleré, and is believed to be named for a nineteenth-century Parisian society figure, though historians disagree on whether that was the actress Anna Judic or Anna Deslions. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/