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Preheat oven to 350 degrees.
Melt the butter in a small saucepan over low heat. 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 skillet in concentric circles.
Pour some of 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 total. 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 25-30 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 25-30 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 with some grated Parmigiano cheese and serve.
- 6 medium russet potatoes (2 3/4 pounds total), peeled
- 6 tablespoons butter, melted
- Coarse salt and ground pepper
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.
It's potatoes! The key to the dish is as you slice them, do not put them in water as you normally would with potatoes. You lose the starch by doing that. In addition the the salt and pepper you could also sprinkle a little Herbs de Provence. This will definitley add a bit more of a savory flavor. Be generous with the salt, again it's potatoes. It' makes a wonderful presentation.
This was so easy and so yummy! It looks as good as it tastes. I used non-stick foil and had no problem at all with sticking. I also added salt and pepper to the layers. After turning it out onto the serving platter I topped it with a bit of Parmesan and fresh, chopped chives.
The foil stuck to my potatoes. I would butter the foil or spray it with vegetable cooking spray next time. I tried to invert the pan onto a platter. The beautiful brown crusty potatoes stuck to the bottom of the pan, while the rest slid all over the serving plate. Definitely not the beautiful potato cake I was hoping for! What did I do wrong?
My foil stuck to the potatoes -- I think buttering the foil first or spraying it with vegetable cooking spray would be a good idea. I *tried* to invert mine. The beautiful brown crusty potatoes stuck to the bottom of the pan while the rest slid all over the serving platter. Not the attractive dish I was hoping for! What did I do wrong?
Oh wow, these were terrific. Sliced extra thin on the mandoline, and made one cake with three layers and another with four (slight misunderstanding as to how many potatoes constitude two pounds). Put them together -- yum! Salted and peppered all layers, and they reheated beautifully. Tasty and beautiful and -- I can say this after whipping up a second batch on the spur of the moment! -- really not as hard as you think.
There are a few things that will help for this dish to have tons of flavor, after all, everyone loves pommes frites which is very similar with oil instead of butter. The main ingredient to making sure the dish is savory is the salt, make sure to layer salt in with every other layer (the more layers, the more impressive the anna). Also, the amount of starch changes with the age of the potato, but the easiest way to negate that, is to slice the potato as thinly as possible on the mandoline (food processors will make them far too thick and have many gaps between the layers which are very unattractive. After baking, I always press the Anna with off-set spatulas to ensure there are no gaps, and then I cool the whole things down in the fridge. I later heat the bottom of the skillet on the stove while using a cake spatula to release it, flip it, and cut it into individual servings which can be easily reheated in the oven over the next five days for dinner. A very technical dish, but well worth the effort to do it right.
I made this tonight to high praise . . . even from my son who generally despises all roasted or baked potato dishes. The reviewers who complain about bland seem to not realize that pommes anna is, of course, potatoes . . . you want to pair them with something highly seasoned. Dry your potatoes and season with salt and pepper and this is no fail.
Gorgeous and delicious, and surprisingly fast and easy. This makes a beautiful presentation for a dinner party. A few tips: 1) use clarified butter to avoid scorching in the oven, 2) use plenty of salt and pepper as you layer, 3) don't omit the stovetop step--it'll give you a beautiful golden crust. Your guests will really be impressed!
The key to this recipe is drying the slices of potato before you arrange each one in the pan. that way you still have the starch necessary to bind them together and they won't scatter, as others have experienced. I sliced about half a potato at a time, drying each slice with a tea towel before arranging in a circle in the buttered pan. I used a non-stick Le Creuset skillet and weighted them with a cake pan filled with pie weights. starting off on the stove gives a nice brown bottom to the finished product, which is attractive if you flip it over onto your serving plate. I didn't need all the butter called for, but maybe it is a good idea to have on hand if you decide to make a deeper one. I only made three layers so it ended up crisp and perfect, sliding right out of the pan after baking.
I make this in a non-stick wok shaped pan. I have made this several times and have always ended up with a beautiful domed shaped crusty mound of potatoes. I add garlic and rosemary to the butter. I have also used different layers of potatoes. ie. purple, sweet potatoes. When cut into wedges it is quite impressive.
Probably wouldn't make it again, I can't get the potatoes to cake. When I invert the pan onto a platter, they just slide all over the place. To the reviewer who took exception to the name, you might want to take it up with the French, who call their very own fried potatoes "pommes frites". Those crazy French, how they mangle the use of their own language. wacky!
Good recipe, but Pommes Anna (Apples Anna)? How about Pommes de Terre Anna (potatoes Anna). Ah, Americans and their use of other languages!
This is an easy, delicious way to prepare potatoes. The cooks who complained that this dish was bland must have done something wrong. My best guess is they omitted or didn't use enough salt & pepper. Too bad for them. I make potatoes this way often, and my family always loves them. :)
i wanted some sort of baked potato dish since we had the oven on for meatloaf and this sounded like it would work fine. i added a little basil for flavor and left the skins on since that is our preference. it came out pretty as a picture but i have to agree with others--it was bland! i think we just aren't pommes anna kind of people.
Not a big fan of peeling potatoes but it was definitely worth the effort. Like others I clairified the butter. So few ingredients, so tasty.
I remember making these many years ago and baking in a dish instead of a skillet. I found this preparation to be easier and produce a better browning effect. I did use clarified butter which prevented burning. It makes a pretty dish and went well with the beef tenderloin I prepared for Christmas Dinner.
I served this for Christmas dinner with baked ham. my husband thought it was mediocre at best and lacked flavor. My brother eats seconds and thirds of EVERYTHING and he barely touched it. Maybe Iɽ add more herbs/spices next time or Gruyere. Too much like fried potatoes for the effort.
This recipe was a hit with all ages. I used a well seasoned black steel frying pan. The only recomendation I have is to spray the foil with some Pam spray since it stuck a bit to the potatoes. I also baked it a bit more after the 30 minutes and removed the foil and the weight to brown the top more. A great classic French preparation that went so well with the braised chicken with tarragon vinegar (also on Epicurious) that originally ran together in Gourmet.
Very good and easy. I left the skins on and used olive oil instead of butter. I also baked in a pyrex baking dish instead of cast iron, and didn't bother with the oven proof sauce pan weight. Sprinkled in diced onion and paprika as well. Mmmmm!!
Wonderfully easy! My family LOVED this. Be sure to use a well-seasoned cast-iron skillet. Clean up is quick and it will brown & crisp the potato to perfection.
While I enjoyed the simplicity of this dish, my partner thought it was boring (he does that a lot.) Using clarified butter was definitely a good thing. Maybe next time I'll indulge him and add some reggiano and garlic.
This is a great, impressive recipe. Once suggestion - use clarified butter. It will help prevent scorching and sticking, and will dramatically improve presentation.
I've made this twice, while it tastes great, it doesn't always look great, because it sticks - even with more butter.
Reviews ( 4 )
Very, very good! You need to make sure that you salt and pepper the potatoes thoroughly with each layer and slice them really thin. These come out basically more sophisticated home fries! We make them for fancy meals with beef. There is not a sliver left. If you like your potatoes with gravy though - these aren't for you.
I was a little surprised at the amount of butter in this recipe coming from Cooking Light, but decided to try it anyway. Being a little short of time, I ran the potatoes through a mandoline on the thinnest setting. Layered everything as directed, then cooked for 20 minutes at 350 degrees. (I had something else in the oven that required 350.) After 20 minutes, I removed the lid and increased the heat to 450 degrees although not as brown as they should have been, they were most certainly cooked through. Both DH and I loved the crispness on the outside and the creaminess of the potato flavor on the inside. Using sea salt if at all possible is a must -- seems to have more flavor than regular salt. Although a bit high in fat content, it is definitely a nice splurge once in awhile.
Classic Potatoes Anna Recipe
With the holidays right around the corner, I thought you would enjoy this classic version of Potatoes Anna from me and my friend Chef David Nelson to serve with some of your holiday feasts. You may have noticed, I already have a recipe for Potatoes Anna from Chef Leslie Bilderback which is very good but this one is a bit more classic.
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?
Selecting the proper potato for this dish is tricky and I have heard many opinions from many a chef. Because presentation is so important in this dish, many chefs will use russet potatoes in this preparation.
Waxy potatoes cook a bit more firm and hold their shape better than a starchy potato, so I will recommend that we stick with the classic potato for the classic dish. Find some good uniform white round boiling potatoes.
Classic Pommes Anna - Simple French Gratin Potato Cake
In the recipe for &quotPotatoes Anna&quot, I have always been unsure who &quotAnna&quot was. I now have the answer. Browsing through Julia Child's Mastering the Art of French Cooking, Vol. 2 I found this historical note about Pommes Anna: &quotIt was created during the era of Napoleon III and named, as were many culinary triumphs in those days, after one of the grandes cocottes of the period. Whether it was an Anna Deslions, an Anna Judic, or simply Anna Untel, she has also immortalized the special double baking dish itself, la cocotte a pommes Anna, which is still made and which you can still buy at a fancy price&quot. Sounds like a mandatory piece of kitchenware for all dedicated chefs and cooks to me!! This simple recipe is all in the preparation and presentation, and the use of very, very thinly sliced potatoes, that's the key to success. Since the dish is inverted, it is important that the first layer of potatoes be attractively arranged. Select perfect slices, and overlap them carefully. It is best cooked in a copper or cast iron omelette pan. If you don't have an &quotomelette pan&quot which is ovenproof, use a deep pie plate. Keep in mind the final shape makes the presentation. A watercress or parsley garnish adds colour. Serve warm and cut into wedges, like a cake or quiche.
What is Pommes Anna?
- Named after a mid-19th century Parisian beauty, Pommes Anna, or Anna Potatoes, is a classic French dish of thinly sliced, layered potatoes cooked in melted butter.
- The layered thin potato slices are shaped into cake-like formation and cooked until crispy.
- The starch in the potatoes holds the “cake” together. For this reason, the potato slices should not be rinsed or soaked in water.
- Although they’re at their best immediately after they’re cooked, a Pommes Anna recipe can be made ahead, and reheated in the oven just before serving.
My version of Pommes Anna requires a muffin tin, which makes the process fairly quick and easy.
Pommes Anna - Recipes
With a slight Italian spin adding Parmesan cheese and thyme
A spectacular looking potato dish that’s crispy, buttery and delicious. Pommes Anna is a classic French dish that dates back to the Napoleon times, supposedly named after an actress. Traditionally made with only butter and seasoning, I like to add a touch of thyme and a little grated Parmesan for that French Italian twist. Pommes Anna is essentially an upside down potato cake or more like a tart. So the bottom is actually the top. Therefore take extra care when arranging the first layer, as that’s the layer you’ll see on top. Enjoy my Pommes Anna with a spin.
- 6-7 medium russet (waxy) potatoes 3 lb – 1.4kg ¾ cup - 80g grated Parmesan cheese 7 tbsp - 100g butter 6 sprigs of thyme Salt and Pepper
Peel and slice the potatoes fairly thin. (do not put in water or rinse) You can use a knife, but best cut with a mandolin or a food processor with slicer attachment. Cut thin but not too thin.
In a an oven proof nonstick pan on medium heat, melt the butter until it starts to foam. Remove from heat.
Garnish with a few sprigs of thyme in bottom of the pan, then layer the potato slices overlapping in a concentric circle. Start with one nice round slice in the centre. Then an inner circle, then the outer circle. The bottom will be the top, so even spacing and arrangement is key for a great presentation. Add a fine grate of Parmesan cheese, salt and pepper.
Repeat this step two more times. (Do not put Parmesan on last layer)
Place pan over high heat and cook until the potatoes start to brown approx 5 minutes.
Place a round piece of parchment paper (cartouche) on top. Seal the top with foil or a fitting pan lid.
Transfer to oven and bake at 400°F – 200°C for 30 minutes. Remove lid/foil and parchment paper and continue to cook another 15 minutes or until fork tender.
Run a spatula around the edges of the pan to loosen any stuck potato. Place a serving plate on top and carefully flip in one go.
Purely Parisian Potatoes: Brown Butter Pommes Anna Recipe
Modern and classic Parisian recipes abound in Tasting Paris, by renowned blogger and author Clotilde Dusolier of Chocolate & Zucchini. Pick up a copy and freshen up your French repertoire in time for your next dinner party. These brown butter pommes anna are a quintessential side dish for roasted meat and simple seared fish.
Once located on boulevard des Italiens, Le Café Anglais dominated Paris’s social and culinary scene in the nineteenth century, thanks to its rarefied atmosphere and visionary chef, Adolphe Dugléré, who had trained under Antonin Carême. The restaurant closed on the eve of World War I, but its legacy lives on in literature—in the work of Zola, Flaubert, Maupassant, and Proust—and through the chef’s creations. The most famous is probably Pommes Anna, named in honor of a famous courtesan who frequented the restaurant, Anna Deslions.
It is rare to find this dish on the menu at Parisian restaurants nowadays, which is a shame. Pommes Anna is a study in simplicity and sophistication: Thin slices of potatoes are arranged in a spiral pattern, each layer brushed with melted butter and sprinkled with salt, then baked until golden. I gild the lily by using brown butter, which adds a nutty flavor.
Purely Parisian Potatoes: Brown Butter Pommes Anna Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour, 20 minutes
- Level of Difficulty: Easy
- Serving Size: 4 to 6 as a side
- 2 1/2 pounds waxy potatoes, peeled
- 5 tablespoons unsalted butter
- 1 1/2 teaspoons fine sea salt
For the potatoes
Using a sharp knife or mandoline, slice the potatoes ¹⁄8 inch (4 mm) thick. (Do not rinse or soak the slices the starch is what binds the layers.)
In a small saucepan, melt the butter over medium heat and cook, swirling the pan, to get it to the brown butter stage: First, the butter will boil in large bubbles. Soon, the bubbles will get smaller, the pitch of the boil will get higher, and the butter will turn light brown and smell nutty. At this point take off the heat immediately and pour into a bowl. (If you overcook the butter, the solids will burn and form black, acrid-tasting flakes. Throw it out and start again it’s happened to the best of us.)
Grease the bottom of a shallow 10-inch ovenproof cast-iron pan with some of the brown butter. Cover the bottom of the pan with one-third of the potato slices, arranging them in a slightly overlapping, circular pattern. Brush with one-third of the remaining butter and sprinkle with ½ teaspoon of the salt. Make two more layers using the remaining potatoes, butter, and salt. Set over medium heat and cook, without disturbing, to initiate browning on the bottom, 10 minutes. Cover loosely with foil, transfer to the oven, and bake for 30 minutes. Remove the foil and bake until the potatoes are cooked through (a knife should pierce through easily) and the top is browned and crusty, 20 to 30 minutes. Let rest for 10 minutes on the counter.
Run a spatula around the edges and underneath to loosen and flip carefully onto a serving plate so the golden bottom faces up. If any of the potatoes are stuck to the bottom of the pan, scrape them off and return them to where they belong. (If you don’t feel up for the flipping, it is fine to serve the potatoes directly from the pan.) Slice into wedges and serve.
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