Layered buttery potato cake (Pommes Anna)

1. Heat the oven to 200 °C. Peel the potatoes and slice them very thinly (about 2 mm) (do not rinse).

2. In the base of a buttered, ovenproof pan (or cake tin), arrange the potato slices in a circle, overlapping each other.

3. Brush each layer with melted butter and season with salt and pepper – this builds up the "cake".

4. Press the top down so it is compact and brush with the remaining butter.

5. Bake for about 45-50 minutes until the potatoes are tender and the bottom and top golden.

6. Rest for a few minutes, then turn out onto a plate and serve cut into wedges like a cake.

Tip: The essence of pommes Anna is thin slices and plenty of butter – that is what makes it crisp outside and meltingly tender inside. Press the layers down well so it stays whole and sliceable when served.