Classic French Potato preparation?

[adey73]

I must have a recipe for this somewhere but can't find it or name it.

Brush the interior of a saute pan with goose fat.

Peel, then slice with a Mandoline/Japanese slicer into thins.

Then put an artful layer at the base and at the sides of your fat lined pan.

Fill with the rest of the potatoes and then add an artful layer on top.

Put in the oven.

cut into cake like slices to serve.

*******Please note there is no milk/cream or stock added*********

Now what the funk is this called?

[Busboy]

Pommes Anna.

A family favorite Chez Busboy. We always make it with clarified butter, but will have to try it with duck fat now.

[adey73]

That's it!

You beautiful human being!!!

[John DePaula]

Pommes Anna.

A family favorite Chez Busboy.  We always make it with clarified butter, but will have to try it with duck fat now.

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OMG, by all means, try it with duck fat! But a little goes a long way...

[BertaBurtonLake]

Pommes Anna.

A family favorite Chez Busboy.  We always make it with clarified butter, but will have to try it with duck fat now.

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OMG, by all means, try it with duck fat! But a little goes a long way...

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Pictures!! This thread is worthless without pics!

Sounds FABULOUS!!

[adey73]

Am I right in thinking, as with all these sliced potato dishes, it's better to cook the day ahead let cool and cut into portions, then reheat when needed?