Pommes Anna
This French potato dish is rich and delicious! It is made with two main ingredients; potatoes and butter that is clarified. Of course a little olive oil and salt & pepper for seasoning. Pommes Anna is a great side dish to any meal!
Servings: 4 People
Equipment
- Mandoline
Ingredients
- 2 lbs Potatoes ~ 4-5 potatoes
- 4 tbsp Unsalted Butter Clarified
- 1 tsp Olive Oil
- Salt & Pepper to taste
Instructions
- Preheat oven to 400° Fahrenheit
- Clarify the butter; in a sauté pan, melt the butter over low heat. Do NOT stir. It may spatter. Continue melting until it foams and bubbles. Remove from heat and let sit for approximately 5 minutes. Skim the foam off the top layer using a spoon.
- Peel the potatoes. It is recommended to use a mandoline to slice the potatoes into 1/8” thickness. If you don’t have a mandoline, slice the potatoes as thin as you can using a sharp knife (watch the fingers)!
- Brush a 10” cast iron pan (or a sauté pan) on low heat with olive oil and arrange the potato slices along the outside of the pan first and along the edge of the pan and create layers along the pan to the center.
- Continue to to layer to create a spiral ring of layers throughout the pan and as you go along, brush EACH of the layers of the sliced potatoes with the clarified butter and season lightly with salt and pepper.
- Cook until the bottom is a golden brown. This will take approximately four to five minutes including the layering process.
- Place the pan in the oven and cook approximately 50 - 60 minutes or until they have carmelized. Occasionally press the potatoes to keep them conformed and give the pan a little shake to make sure the potatoes don’t stick to the bottom.
- Remove from oven and drain any of the excess butter. Remove from pan onto a serving dish and cut into quarter slices. Serve and enjoy!