Mini Pommes Anna Recipes

MINI POMMES ANNA

Steps:

• Preheat oven to 350° F.
• In a small saucepan over medium heat, melt butter. Brush 12 muffin cups generously with butter. Place 1 thyme sprig in center of each muffin cup.
• Add chopped thyme and garlic to remaining butter in saucepan and stir over medium heat until fragrant, about 2 minutes. Remove from heat and set aside.
• Using a mandoline, slice potatoes crosswise into very thin rounds (1/16"-ish). Place in a large bowl. Pour herb butter over potatoes and season with salt and pepper. Toss well to coat.
• Divide potato slices among muffin cups, layering overlapping slices to create a circular pattern. When the muffin cup is filled to the rim, press down lightly with a fork to compact. Drizzle any remaining butter in bowl over potatoes.
• Cover muffin tins tightly with aluminum foil. Place muffin tin(on a baking sheet and bake in preheated oven until potatoes can be easily pierced with a knife, about 35 minutes. Remove foil.
• Prepare another baking sheet by lining with parchment paper. Invert muffin tins onto prepared sheet, banging it a bit to loosen potatoes. If any potatoes/thyme has stuck to the muffin tins, gently use a butter knife to loosen and place on potato stacks. [IF MAKING AHEAD, STOP HERAllow potatoes to cool a bit, then cover baking sheet with plastic wrap and refrigerate. Proceed with rest of recipe when ready.]
• Increase oven temperature to 425° [If you made ahead, remove baking sheet with potatoes, remove plastic wrap and preheat oven to 425° F., allowing potatoes to sit at room temperature while oven heats]. Place into 425° oven and bake for 10 minutes. Remove from oven and carefully using a spatula, flip potato stacks over (thyme side dowand bake for another 8-10 minutes, until under-side is nice and golden. Remove from oven and flip thyme-side-up to serve. [If you made ahead and your potatoes were cold/room temperature when they went in to the oven, you may need a few minutes longer on each side.]

POMMES ANNA

Steps:

• Preheat oven to 350 degrees F.
• Melt the butter in a small saucepan.
• Heat a medium nonstick or well seasoned cast iron skillet over medium to medium-low heat. With a sharp knife or box grater, slice the potatoes as thinly as possible. Pat the potato slices dry on a kitchen towel. Start to arrange 1 layer of overlapping potato slices over the bottom of the pan in concentric circles. Pour the clear liquid of the butter over the sliced potatoes, leaving the milky solids on the bottom of the saucepan. Repeat 2 more times, making 3 layers. Drizzle each layer with a bit of the butter and season the layers, alternating salt, pepper, and then nutmeg. Cook on low heat until potatoes are golden on the bottom and crisp around the outside, about 25 to 30 minutes. Shake the pan back and forth several times while cooking to keep from sticking.
• Pour off any excess butter into a small bowl and reserve. Place a flat pan lid, the diameter of the skillet, over the potatoes. Holding the lid firmly in place, gently flip over. Add the reserved butter to the pan and slide the potatoes back in. Put the skillet in the oven and bake for 25 to 30 minutes. Shake the pan back and forth several times while cooking to keep the potatoes from sticking. The bottom should be browned and crisp and the potatoes cooked through. Pour off any fat remaining in the pan and slide the potato cake onto a serving dish. Slice into wedges, sprinkle some grated Parmesan cheese and serve.

MINI HERBED POMMES ANNA

Steps:

• Preheat oven to 350°F. Melt butter in a small saucepan over medium heat. Brush muffin cups all over with butter. Line bottoms with parchment-paper rounds. Arrange 1-2 small thyme sprigs in center of each round. Drizzle 1/2 teaspoon butter into bottom of each cup.
• Add chopped thyme and garlic to remaining butter in saucepan. Stir over medium-low heat until fragrant, about 2 minutes. Remove from heat.
• Using mandoline, slice potatoes crosswise into very thin rounds (less than 1/16" thick), placing them in a large bowl as you work. Pour herb butter over and season with salt and pepper; toss to coat well.
• Divide potato slices among muffin cups, layering overlapping slices to create a circular pattern. Lightly press center of each to make compact. Drizzle any remaining butter and seasoning from bowl over.
• Cover muffin pan tightly with foil and place on a baking sheet. Bake until potatoes can be pierced easily with the tip of a knife, about 35 minutes. Remove foil; invert a rimmed baking sheet over pan. Turn, lightly tapping on counter, releasing potatoes onto sheet. Rearrange any slices that may have fallen out. Using a metal spatula, carefully turn cakes, thyme sprigs facing down. Discard parchment. DO AHEAD: Potatoes can be made 1 day ahead. Cover; chill.
• Increase heat to 425°F. Uncover cakes if needed. Bake until bottoms and edges are golden and crispy, 25-30 minutes. Carefully turn cakes, thyme sprigs facing up.

POMMES ANNA

Steps:

• Slice potatoes in 1/8-inch thick rounds and soak in ice water for at least 30 minutes. Drain slices and pat dry with paper towels.
• Combine butter and garlic.
• In a deep 10-inch greased pie plate or casserole, arrange 1/3 of the potato slices in slightly overlapping fashion, beginning with the outside edges and continuing the circle design to center of dish.
• Layer 1/3 of onion slices, broken into rings, on top of the potatoes, then 1/3 of butter mixture, salt, pepper, paprika and cheese. Repeat this process 2 more times, ending with cheese on top.
• Bake, covered at 400 degrees for 1 hour. If cheese is not brown on top, place under broiler for 4-5 minutes. Cut in wedges to serve.

POMMES ANNA WITH GRUYERE

Steps:

• Combine salt, pepper, and thyme in a bowl.
• Melt 1 tablespoon butter in a 10-inch skillet over medium heat. Cook and stir onions until soft and golden brown, about 8 minutes. Move to a bowl.
• Melt remaining 1 tablespoon butter in the skillet; remove from heat.
• Arrange 1/3 of potato slices in the skillet in a slightly overlapping layer. Sprinkle with 1/2 teaspoon of the salt mixture. Top with 1/2 of the onions and 1/2 of the Gruyere cheese. Repeat layers, ending with potatoes; sprinkle with remaining salt mixture.
• Cover and cook over medium-low heat, reducing heat to low if necessary, until potatoes are tender, about 30 minutes. Uncover and continue cooking, about 5 minutes. Run a spatula around edges to loosen; let cool, 5 to 10 minutes.
• Invert potatoes carefully onto a serving dish.

MINI POMMES ANNA

Steps:

• Preheat oven to 450 degrees F.
• Slice potatoes lengthwise on a mandoline, about 1/8 inch thick. Do not rinse starch off.
• Melt 1 1/2 sticks of the butter in a small saucepan. Set aside.
• Melt 2 tablespoons of butter in each of 4 individual cast-iron skillets. Divide the sliced potatoes into 4 individual portions. Place a third of the potato portions into each skillet. Pour some melted butter over the potatoes and sprinkle each with a pinch of salt and a few grinds of black pepper. Continue layering with potatoes and melted butter and sprinkling with salt and pepper until all the potatoes are used, drizzling the remaining melted butter over the top.
• Bake until golden brown, 6 to 8 minutes. Garnish each skillet with a dollop of sour cream and a sprinkle of chives.

POMMES ANNA

Steps:

• Brush the bottom of a 9-inch heavy oven-proof non-stick or well-seasoned cast-iron skillet with 1 tablespoon of the butter. Peel 1 potato, slice it thin, using a food processor fitted with the slicing blade, or a mandoline or similar slicing device, and pat the slices dry quickly. Arrange the slices, overlapping them slightly, in layers in the skillet, brushing each layer with some of the remaining 3 tablespoons butter and seasoning it with salt and pepper. Peel, slice, pat dry, and arrange the remaining potatoes, 1 at a time, in the same manner.
• Cover the layered potatoes with foil, weight them with an ovenproof saucepan, and cook them over moderate heat for 5 minutes from the time the butter sizzles. Transfer the skillet with the pan weight to the middle of a preheated 425°F. oven and bake the potatoes for 30 minutes. Remove the weight and the foil and bake the potatoes, for 10 minutes more, or until they are tender. The potatoes may be made 2 hours in advance and kept, covered loosely, at room temperature. Reheat the potatoes, covered with the foil, in a preheated 375°F. oven for 15 minutes.