POMMES ANNA
It's a marvel still, every time I make this dish, to recognize how the humble potato - the misshapen, dull brown dirty lump - can become this opulent, glistening, colossally elegant jewel with nothing more than attentive care, a sharp blade and good butter. The potato slices want to bend and be supple but not be so thin as to be papery, else they will cook too quickly.
Provided by Gabrielle Hamilton
Time 25m
Number Of Ingredients 5
Steps:
- Heat large knob of butter with a healthy drizzle of olive oil over medium low heat until butter melts and just starts to foam. Shut off heat under pan.
- Using a sharp and stable Japanese mandolin - or the real French metal one if you're lucky enough to have one - slice the potatoes into very thin but not paper-thin slices.
- Arrange the slices tightly, careful shingling around the pan in concentric circles starting at the outer edge of the pan and working your way into the center. Season the first layer with a little salt. Repeat with each potato until you achieve three tight and gorgeous layers.
- Turn the heat back on under the pan at medium. Drizzle the potatoes with a generous pour of olive oil and dot a few more pats of butter around the pan of potatoes. Season with salt. As the pan starts to sizzle, you will see the fat bubbling up and spitting a bit. Put a lid on the pan and seal tightly for a minute or two, giving the potatoes a little steam bath, helping to soften and cook the flesh. Remove the lid and swirl the pan with a little muscle to see if the potatoes are binding together as their starch begins to heat up. If they slip loosely all around the pan, tuck the slices back into the tight circle using a heat-proof rubber spatula and allow to sizzle and cook longer uncovered. Bump up the flame a little if the cooking sounds and looks listless - you want to hear sizzle. When you start to smell the potatoes turning golden and crisp - like the smell of toast - swirl the pan again to confirm that the potato layers have formed a cake, and then flip the pommes Anna and cook on the other side also until golden and crispy. Slide onto serving plate or cutting board, season with salt, and cut into wedges.
POTATOES ANNA
This classic French dish can be baked up to eight hours ahead. Let it cool completely, then cover loosely with foil, and refrigerate. To serve, reheat in a 350-degree oven.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h20m
Number Of Ingredients 3
Steps:
- Preheat oven to 450 degrees. Using a food processor with a slicing blade or a sharp knife, slice potatoes as thinly as possible, 1/4 inch thick or thinner. (Do not place sliced potatoes in water; the starch is needed to bind the layers.)
- Brush bottom of a 10-inch cast-iron skillet with 1 1/2 tablespoons butter. Starting in center of pan, arrange potato slices, slightly overlapping, in circular pattern, covering surface. Brush with another 1 1/2 tablespoons butter; season well with salt and pepper. Repeat for two more layers.
- Place over high heat until butter in pan sizzles, 2 to 4 minutes.
- Transfer to oven; bake until potatoes are fork-tender, about 1 hour. Remove from oven. Run a small spatula around edges of potatoes; slide large spatula underneath potatoes to loosen. Carefully invert onto a plate, and cut into wedges.
Nutrition Facts : Calories 192 g, Fat 9 g, Fiber 1 g, Protein 3 g
POTATOES ANNA
Provided by Food Network
Categories side-dish
Time 1h50m
Yield 6 to 8 servings
Number Of Ingredients 5
Steps:
- Heat the oven to 400 degrees F/200 degrees C. Line an 8-inch/20 cm baking tin with parchment, and brush with butter.
- Peel and thinly slice the potatoes, then toss in a bowl with the cream to saturate. Pulling the potatoes from the cream, build layers of them in the baking tin, seasoning and scattering over the herbs as you go. Brush another sheet of parchment with butter and place it butter-side down on the potatoes. Set another heavy dish on top to weigh down the potatoes. Bake until tender, 1 to 1 1/2 hours. Let cool before turning out and cutting into squares or wedges to serve.
POTATOES ANNA
Make and share this Potatoes Anna recipe from Food.com.
Provided by CountryLady
Categories Potato
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Arrange& overlap potato slices in a greased 8 inch pie plate.
- Melt butter in a skillet& stir in salt; drizzle over potatoes.
- Cover plate tightly with foil& bake in preheated 425 oven for 20 minutes.
- Uncover& bake an additional 55 minutes or until potatoes are very tender& crusty; let stand at room temperature for 5 minutes.
- Using a metal spatula, carefully loosen the potatoes from the pie plate& place an inverted serving plate over the potatoes; Holding both plates, invert& unmold, then cut into wedges.
FOUR-INGREDIENT POTATOES ANNA
An elegant potato casserole from Southern Living. With it's golden crust, it only has four ingredients. Garnish with fresh rosemary sprigs, if desired. Makes a nice presentation.
Provided by Bren in LR
Categories Potato
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Heat a greased 10-inch cast iron skillet in a 350* oven 8 minutes or until hot.
- Arrange 1/3 of potato slices in skillet and drizzle with 1/3 of the melted butter; sprinkle with 1/4 tsp salt and 1/4 tsp pepper.
- Repeat layering procedure twice with remaining ingredients.
- Bake at 350* for 1 hour; increase heat to 500* and bake 5 to 10 more minutes or until browned.
- Invert onto a serving plate; garnish, if desired.
Nutrition Facts : Calories 500.8, Fat 23.4, SaturatedFat 14.7, Cholesterol 61, Sodium 652.3, Carbohydrate 68.8, Fiber 6.2, Sugar 3, Protein 6.7
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