Found this in my mother's recipe box from 1962. She served it at every dinner party and guests always asked for the recipe.

This simple potato Anna is the kind of dish that made its way onto every good table in the early 1960s, when my mother was hosting bridge clubs and Saturday night suppers out on the farm. She clipped it from a ladies’ magazine in 1962, wrote it out on an index card, and slipped it into her recipe box with a little note: “Always impresses.” It’s nothing more than potatoes, butter, salt, and pepper, but the way the slices are layered into a tight spiral and baked until golden makes it look downright elegant. Guests would see that crisp, bronzed potato cake turned out onto a white platter and immediately ask for the recipe, and then be surprised at how few ingredients and steps it takes. This is a true Midwestern dinner-party classic: practical, pretty, and reliable.

Serve this potato Anna hot, cut into neat wedges like a pie. It’s lovely alongside a simple roast chicken, pork loin, or pot roast with gravy. For a lighter supper, pair it with green beans or peas and a crisp salad with a tangy vinaigrette to balance the richness of the butter. At my mother’s dinner parties, she’d pass it at the table with a small dish of extra softened butter and a sprinkle of chopped fresh parsley for color, but it’s perfectly good just as it is with a little black pepper at the table.

Servings: 6

3 pounds russet or Yukon Gold potatoes, peeled

Heat your oven to 425°F (220°C). Place a 9-inch ovenproof skillet or 9-inch round cake pan in the oven while it heats so the bottom gets hot. This helps the first layer of potatoes brown nicely.

Peel the potatoes and keep them in a bowl of cold water while you work so they don’t discolor. When you’re ready to slice, dry each potato with a clean towel so the butter will cling to the slices.

Using a sharp knife or mandoline, slice the potatoes into very thin rounds, about 1/8 inch thick. Try to keep the slices as even as you can so they cook at the same rate.

Carefully remove the hot skillet or pan from the oven. Brush the bottom and sides generously with some of the melted butter, using about 2 tablespoons.

Begin the first layer: Arrange potato slices in the bottom of the pan in a tight spiral, overlapping each slice slightly, starting from the center and working your way out to the edges. This bottom layer will become the top when you turn the potato cake out, so take a little extra care here.

Brush the first layer of potatoes with more melted butter, using about 2 tablespoons, then sprinkle lightly with some of the salt and pepper.

Continue layering: Add another layer of potato slices on top, again overlapping and filling in any gaps. Brush with more melted butter and sprinkle with a bit more salt and pepper. Repeat this process, building up layers and seasoning lightly between each, until you’ve used all the potatoes. Gently press down on the potatoes with your palm or the back of a spatula to compact them a bit.

Pour any remaining melted butter over the top layer. Cover the pan tightly with foil. This traps the steam and helps the potatoes cook through and stick together into a firm cake.

Bake covered for 30 minutes, then carefully remove the foil. Continue baking, uncovered, for another 25–35 minutes, or until the potatoes are very tender when pierced with a knife and the top is a deep golden brown with crisp edges.

Once baked, remove the pan from the oven and let the potato Anna rest for 5–10 minutes. This helps it set so it will unmold without falling apart.

To unmold, run a thin knife around the edge of the pan to loosen any stuck bits. Place a round white serving plate upside down over the pan. Using oven mitts, hold the plate and pan tightly together and flip them over in one confident motion. Lift off the pan; the golden, buttery potato cake should be sitting on the plate with the spiral pattern on top.

If any slices stick to the pan, simply lift them off and tuck them back into place. Cut into wedges with a sharp knife and serve at once, while the edges are still crisp and the center is tender.

For a little extra flavor, my mother sometimes tucked in a whisper of onion by grating 1–2 tablespoons of yellow onion and mixing it with the melted butter before brushing the layers. If you don’t mind bending the strict four-ingredient rule, you can also sprinkle a tablespoon or two of finely grated Parmesan between layers for a more indulgent version. Fresh herbs like thyme or parsley can be scattered over the top after baking for color. If you don’t have a 9-inch skillet, use any similar-sized round metal cake pan; avoid glass if possible, as it can brown differently and is more fragile when flipped. To make ahead, you can bake the potato Anna until just tender but not fully browned, cool slightly, and then rewarm and crisp it in a hot oven for 10–15 minutes before serving. For food safety, always keep peeled potatoes either submerged in cold water or refrigerated until baking to prevent discoloration and bacterial growth. Use clean utensils and a sharp, well-maintained knife or mandoline, and watch your fingers when slicing very thinly. Leftovers should be cooled, covered, and refrigerated within two hours and reheated thoroughly in the oven until piping hot before eating.