Pommes Anna

Preheat your oven to 400°F (200°C).

Using a mandoline, slice the peeled potatoes very thinly.

In a 10-inch non-stick, oven-safe skillet, pour in the clarified butter and arrange the thyme sprigs on the bottom.

Begin layering the sliced potatoes in an overlapping circular pattern, starting from the center and working your way out to the edges.

After each layer, season generously with salt, freshly ground black pepper, and grated Parmesan cheese.

Continue layering and seasoning until you have 3-4 layers of potatoes and the pan is full. Finish with a final seasoning on top.

Cut a piece of parchment paper into a circle to fit inside the pan (a cartouche) and place it directly on top of the potatoes, pressing down gently.

Place the skillet on the stovetop over high heat and cook for 5 minutes to start the browning process.

Cover the skillet with a lid and transfer it to the preheated oven. Bake for 30 minutes.

Remove the skillet from the oven. Carefully remove the lid and the parchment paper.

Return the uncovered skillet to the oven and bake for another 15 minutes, or until the top is golden brown and crispy.

Carefully invert the potatoes onto a serving plate. Garnish with fresh thyme sprigs and a drizzle of olive oil, if desired, before serving.