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1
Soak the sliced potatoes briefly in cold water, then drain and dry thoroughly in a clean cloth. This removes surface starch for crisper edges while preserving the internal starch required for binding. The slices should feel dry to the touch before assembly begins.
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2
Brush the base and sides of a copper pommes Anna mould or well-seasoned cast-iron skillet liberally with clarified butter. Arrange the first layer of slices in a tight overlapping spiral from the centre outward; this layer becomes the presentation face. Take the time to set each slice precisely — its position now defines the finished dish.
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3
Season the first layer with fine salt and white pepper, then drizzle generously with clarified butter. Continue layering, seasoning and buttering each course, pressing the assembly firmly flat with a lid or weight every three to four layers to expel air pockets. This is the step on which the dish lives or dies: insufficient pressure leaves gaps that prevent the cake from cohering and releasing cleanly.
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4
Set the mould over medium stovetop heat for 8–10 minutes. A steady, even sizzle rising from beneath the mould confirms that the base is crisping correctly and the butter is actively conducting heat through the layers.
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5
Transfer to an oven at 200 °C. At the 20-minute mark, press down firmly once more with a weight. Continue cooking for a total oven time of 45–50 minutes. The mould will emit the scent of caramelising butter and potato — deepening from milky to nutty — as the crust develops.
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6
If the base requires further colour, return the mould to the stovetop over medium heat for 2–3 minutes. Remove from the heat and rest, undisturbed, for 5 minutes — the starch continues to set during this period. Run a palette knife around the edge, then invert confidently onto a warm serving plate. The cake should release cleanly, presenting a mahogany-gold dome with each slice distinct yet fused into a unified whole.