Pommes Anna (Martha Stewart)

From "Martha Stewart's Secrets for Entertaining" pamphlet (with a 39 cent sticker on it!) Copyright 1988

Serves 8–10

Ingredients

• 1 cup clarified butter (2 sticks)
• ¼ cup thyme leaves, plus a few sprigs
• 4 white potatoes, peeled, thinly sliced, placed in ice water
• ½ butternut squash, halved lengthwise, seeded, peeled, thinly sliced crosswise
• 1 acorn squash, halved, seeded, peeled, thinly sliced crosswise
• 3 Russet, Granny Smith, or Cortland apples, cored, peeled, thinly sliced crosswise
• Salt and freshly ground black pepper, to taste

Instructions

1. Preheat the oven to 375°F.
2. Cover the bottom of an 8‑ or 9‑inch pan completely with clarified butter.
3. Place a few long sprigs of thyme in the center of the pan.
4. Remove potatoes from the water and pat dry.
5. Arrange a layer of potatoes in a concentric circle on the bottom of the pan.
6. Add layers of squash and apples, seasoning with salt, pepper, and drizzling butter between layers.
7. Repeat layers (potatoes → squash → apples), ending with a final layer of potatoes.
8. Weight the top with a heavy skillet.
9. Bake for 15 minutes, remove the weight, and continue baking for 45 minutes, until golden brown.
10. Pour off excess butter, invert onto a serving platter, and serve.