A classic French dish, pommes Anna translates as Anna potatoes. A mandoline works well for cutting the potatoes into thin, uniform slices. This recipe calls for clarified butter, which is simple to make: In a small saucepan over medium heat, melt 16 Tbs. (2 sticks) unsalted butter until the milk solids separate from the fat. Skim the solids from the top, drain the clear butter into a dish and discard the milky solids.
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