POMMES ANNA
This classic 19th-century French recipe brings out the best of the humble potato. In it, thin potato slices are layered into a skillet, basted in butter and baked. As they cook, the slices are compressed (under another skillet) so they hold together when unmolded. The potatoes on the exterior become brown and crisp, while the ones inside absorb the butter and turn satiny soft. The garlic isn't traditional, but it adds a pungent sweetness. Serve it as a classic and elegant side with roasted meat, or top it with fried eggs for an unusual vegetarian main course. You'll find a recipe for clarified butter here. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.
Provided by Melissa Clark
Categories brunch, dinner, lunch, weekday, vegetables, main course, side dish
Time 2h
Yield 6 servings
Number Of Ingredients 5
Steps:
- Heat oven to 450 degrees. Place a rack in the middle and set a rimmed baking sheet on top of it.
- Trim potatoes into cylinders, peeling any skin left after trimming. Using a mandoline or sharp knife, slice into 1/8-inch slices and blot dry with paper towels. You should have about 8 1/2 cups.
- In a heavy 10-inch cast-iron skillet, heat 3 tablespoons clarified butter over medium heat. When hot, carefully place 1 potato slice in the middle, then quickly place more slices around it, overlapping them clockwise to make a ring. Place a second ring to surround the first, going counterclockwise. Continue to the edge of the pan, alternating the direction in which the potato rings overlap. Sprinkle with a generous 1/4 teaspoon salt and pepper to taste, then drizzle with another 2 tablespoons butter.
- Create second layer of potatoes, just as you did the first. Dot a third of the garlic slices, if using, on top of this layer of potatoes. Season with salt and pepper; drizzle with butter.
- Continue layering potatoes, garlic, butter and salt until everything is used, making a dome of potatoes in the middle (they will sink as they cook). Occasionally shake skillet gently to ensure potatoes aren't sticking. When finished, there should be enough butter that it can be seen bubbling up the sides of the skillet.
- Butter the bottom of a 9-inch pan and one side of a piece of foil. Push the pan down firmly on top of the potatoes to press them. Remove pan, then cover potatoes with the foil, buttered side down. Cover the foil with a lid. Set skillet on the baking sheet in oven and bake for 20 minutes.
- Remove skillet from oven, uncover and remove foil, and again press potatoes down firmly with the 9-inch pan. (Rebutter bottom of pan, if necessary, before you press down.) Return to oven and bake uncovered, until potatoes are tender and the sides are dark brown when lifted away from skillet, 20 to 25 minutes.
- Once more, remove skillet from oven and press potatoes down firmly with pan. Tip the skillet away from you to drain off the excess butter into a bowl (this can be reused for cooking), using the lid to keep the potatoes in place. Run a thin spatula around edge and bottom of skillet to loosen any slices stuck to the pan. Carefully turn out the potatoes onto a serving platter.
Nutrition Facts : @context http, Calories 554, UnsaturatedFat 9 grams, Carbohydrate 75 grams, Fat 26 grams, Fiber 12 grams, Protein 8 grams, SaturatedFat 16 grams, Sodium 1162 milligrams, Sugar 5 grams
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Reuben Boyd
[email protected]I've never made pommes anna before, but this recipe made it easy. The dish turned out great and I will definitely be making it again.
Andy Flournoy
[email protected]This was a bit too time-consuming for me, but it was worth it in the end. The pommes anna were delicious!
foysal karisma
[email protected]I'm not a huge fan of apples, but I really enjoyed this dish. The apples were perfectly caramelized and the dish had a wonderful sweet and savory flavor.
Moniruzzaman Rubel
[email protected]This was a great way to use up some leftover apples. It was also a very easy recipe to follow.
Mushraf Shah
[email protected]I loved the combination of flavors in this dish. The apples and cinnamon were a perfect match.
Hiftul Maowa Salma
[email protected]This was a great recipe! It was easy to follow and the results were amazing. I will definitely be making this again.
Larry Neighbors
[email protected]I had some trouble getting the apples to caramelize evenly. I think I might have cooked them on too high of heat.
Blessing Chukwudi
[email protected]This was a bit too sweet for my taste, but it was still good. I might try reducing the amount of sugar next time.
Toxic Cat
[email protected]I've made this dish several times and it always turns out perfectly. It's a great side dish for any occasion.
Ejoke Dinah
[email protected]I made this for my family and they loved it! It was a great way to use up some extra apples.
Md Raju Ahmed
[email protected]I followed the recipe exactly and my pommes anna turned out great! It was a bit time-consuming, but it was worth it.
Amanda Franklin
[email protected]This was absolutely delicious! The apples were perfectly caramelized and the dish had a wonderful sweet and savory flavor. I will definitely be making this again.