Thyme-Crusted Red Potato Pancake

A sprinkling of thyme in the bottom of the pan adds a crispy herb crust to this traditional layered pancake known as Pommes Anna.

Katherine Barreira

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Ingredients

4 tablespoons butter, melted		3 large Red Bliss potatoes (about 1 ½ pounds), very thinly sliced (use handheld slicer or food processor attachment)
1 teaspoon fresh thyme leaves		Apple butter, for serving
½ teaspoon salt		Sour cream, for serving

Prep: 10 min Total: 30 min (Quick)

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1
Preheat oven to 425 degrees F. Pour 2 tablespoons of the melted butter into a large, ovenproof nonstick skillet; stir in the thyme leaves and sprinkle salt over the surface of the skillet. Starting at the center of the pan, arrange progressively larger rings of overlapping potato slices, to cover the surface of the skillet. Make a second layer with the remaining slices and brush with remaining 2 tablespoons butter. Cook over medium heat, pressing the pancake with a spatula from time to time, until the underside begins to brown and crust, about 5 minutes.
2
Transfer to the oven and bake until the top is golden and potatoes are cooked through, 15 to 20 minutes. Slide the pancake onto a plate and invert onto a serving platter. Slice into wedges and serve with apple butter and sour cream.

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