- 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.
This stunning potato side dish is an updated classic that's guaranteed to steal the show at your next gathering! Thinly sliced potatoes are layered with garlic-and-thyme butter and a sprinkle of Parmesan for an extra boost of flavor that can't be beat.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Number Of Ingredients 7
- Heat oven to 425°F. Place potatoes in large bowl of cold water. Grease bottom and sides of 10-inch nonstick ovenproof skillet with 1 tablespoon of the butter. Spray 12x12-inch piece of foil with cooking spray.
- In 1-quart saucepan, heat remaining 4 tablespoons butter, the thyme and garlic over medium heat 1 to 2 minutes, stirring constantly until butter is melted but garlic has not browned. Remove from heat; set aside. In custard cup, combine salt and pepper.
- Drain potato slices; pat dry between paper towels. Starting in center of pan, arrange 1/4 of potato slices, slightly overlapping in circular pattern, covering bottom of pan. Brush with 1/4 of butter mixture; sprinkle with 1/4 teaspoon of the salt mixture. Sprinkle with 2 tablespoons of the Parmesan cheese.
- Repeat layers two more times, ending with cheese. Top with one more layer of potatoes, brush with remaining butter and sprinkle with remaining salt mixture. Press top of potatoes firmly with metal spatula. Cook uncovered over medium-high heat 5 minutes, gently shaking pan occasionally to prevent potatoes from sticking. Cover with foil, sprayed side down.
- Bake 15 minutes. Remove foil; bake an additional 20 to 25 minutes or until potatoes are tender and golden brown. Remove from oven. Run small spatula around edge of potatoes; gently shake pan to loosen potatoes from bottom of pan. Carefully invert potatoes onto serving plate To serve, cut into wedges.
Nutrition Facts : Calories 170, Carbohydrate 20 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 2 g, TransFat 0 g
- 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
OLD-FASHIONED POTATOES ANNA
Cheddar cheese, onion and sweet red pepper make these potatoes extra-special and flavorful.-Megan Gerritsen, Bridgwater, Maine
Provided by Taste of Home
Categories Side Dishes
Yield 4-6 servings.
Number Of Ingredients 6
- In a bowl, beat egg yolks. Add potatoes, cheese, onion and red pepper. In a bowl, beat egg whites until stiff peaks form; fold into potato mixture. Add salt and pepper. , Place in a greased 1-1/2-qt. baking dish. Cover and bake at 400° for 20 minutes.
Nutrition Facts : Calories 137 calories, Fat 7g fat (4g saturated fat), Cholesterol 121mg cholesterol, Sodium 131mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 2g fiber), Protein 7g protein.
- 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 layered with garlic butter, onion slices and Parmesan and baked until crisp on top, tender underneath. This is the best Pommes Anna I've ever had. It takes a little time to put together but the results are well worth it. Please don't try to lower the amounts of butter or cheese in this dish, it's supposed to be decadent. I make this in a white quiche plate with fluted edges and it is very beautiful and impressive. From Flavors, a San Antonio Junior League cookbook, credited to Mrs. Edgar M. Duncan (Linda Wyatt)
Provided by LonghornMama
Yield 6 serving(s)
Number Of Ingredients 7
- 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.
Nutrition Facts : Calories 216.7, Fat 11.4, SaturatedFat 7.1, Cholesterol 31.3, Sodium 263.9, Carbohydrate 22.5, Fiber 2.3, Sugar 2.5, Protein 7
More about "old fashioned potatoes anna recipes"
CLASSIC POTATOES ANNA RECIPE OR POMMES ANNA
Cuisine AmericanCategory Side DishServings 6Total Time 1 hr 15 mins
- You will also need a well seasoned 9-inch non-stick or cast iron skillet, kitchen Mitts, a spatula and a hot oven.
- You have already selected some nice uniform potatoes for this dish. They will need to be sliced carefully into ¼ inch slices. If you have access to a mandolin, this would be a great time to use it.
- Hold the potatoes in cold water until time to assemble the casserole. They will need to be dried before assembly.
- When done, this potato dish will be inverted (served with the bottom facing up) for service and presentation, so we will carefully select the most uniform pieces for the first layer.
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Top Asked Questions
What is the best Old-Fashioned recipe for mashed potatoes?This old-fashioned recipe is delicious and easy. Put the potatoes in a pot, cover with the water, add the chopped onion, butter, bacon drippings, salt and pepper. Bring the potatoes to a boil stirring to keep from sticking to pot. Turn heat to a low boil and cook until potatoes have cooked and thickened to desired consistency.
What are Anna potatoes?Anna potatoes are a classic French dish (Pommes Anna) of sliced layered potatoes cooked in a seemingly large amount of clarified butter. The process of layering the potatoes in concentric circles makes for quite the presentation as well. Here is how you make the tried and true classic preparation. What Is The Best Potato For This Dish?
How long does it take to bake potatoes Anna?Bake the potatoes for 15-minutes and repeat the compression one more time, then continue baking uncovered until tender. Potatoes Anna or Pommes Anna has only three ingredients, potatoes, butter and seasoning.
What is old fashioned creamed potatoes?This recipe for Old-Fashioned Creamed Potatoes is true to its name, with creamy potato goodness. I can’t wait for you to try this dish, which features cubed potatoes cooked to perfection and blanketed in a silky bechamel sauce brightened with a touch of lemon juice and nutmeg.