Potatoes Anna???

[Susan]

Hello Fellow CLers~

I am in search of a recipe for "Potatoes Anna". I have heard of it before but never made it. The reason for my search is that a friend of mine just had a baby and named her "Anna", so I thought it would be cute to take her family a meal that includes these. In case you're curious about the rest of the meal...I'm leaning toward meatloaf, corn muffins, potatoes, something "green???", decaf ice tea, and sour cherry pie. )I'm drooling as I type!) http://www.cookinglight.com/bbs/smile.gif

Thanks,
Susan

[lorilei]

There are a few variations of this recipe. The first version below is a low-fat version adapted from Good Housekeeping. The second is a full-fat version... enjoy!

POTATOES ANNA with TWO POTATOES

3 medium potatoes -- peeled or unpeeled
1 medium sweet potato -- peeled or unpeeled
balsamic vinegar or broth for sauteing
3 garlic cloves -- chopped
1 large onion -- chopped
1 tsp butter
salt
freshly ground pepper
parsley or green onions -- for garnish

For best results, this dish requires a burner-to-oven pan or shallow dish. Slice potatoes thinly, keeping the two colors separate. Chop the onion and garlic. Saute onions and garlic slowly in the balsamic vinegar, taking care not to let the garlic burn, until they onions are golden brown. Remove from pan and set aside. Spray the pan with cooking spray, then arrange the white potato slices in the bottom of the pan so they overlap slightly and cover the whole bottom of the dish. Spread the onions and garlic over the top, sprinkle with salt and pepper, and then with the butter. (The goal is not glop, but just a gentle hint of rich flavor.)

Arrange the sweet potato slices on top, again overlapping them slightly. Salt and pepper, then spray very lightly with cooking spray--just enough to encourage the top to brown, no more.

Cook over medium heat, 15 minutes or until lightly browned on bottom. Meanwhile preheat the oven to 450 degrees. Transfer the dish to the bottom rack of the oven and bake for another 25 minutes or until potatoes are tender, pressing down on the layers gently with a spatula every so often. Invert carefully onto a plate, garnish with parsley or green onions, and cut into wedges to serve. Serves 2 as a main dish or 4 as a side dish.
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POTATOES ANNA

2 1/4 lb. potatoes
3/8 cup butter, melted
salt and pepper
2 tblsp. parsley, chopped
1/2 cup onion, minced

Peel the potatoes and cut them into slices. Cover with cold water, then drain and dry thoroughly on paper towels. Brush a 1 1/2 quart round casserole generously with better. Arrange the potato slices in circles, overlapping each slice and reversing the direction of each new circle until the entire casserole is lined with a layer of potatoes. Sprinkle with salt and pepper. Spread generously with more butter. Repeat seasoned layers until the casserole is full and the entire 3/8 cup of butter is used. If wished, sprinkle each layer with minced onion and parsley. Cover and bake in a preheated 425 F oven for 40 to 45 minutes or until the
potatoes are tender. To serve, slide a spatula carefully around the potatoes and unmold on a heat proof platter. Place under the broiler to brown the outside, if wished. Serves 6.


[This message has been edited by lorilei (edited 08-09-2000).]

[lorilei]

I've also managed to come up with these recipes -- also using the name "Anna" in the title. http://www.cookinglight.com/bbs/smile.gif

PEARS ANNA

3 tablespoons melted butter, divided
3 tablespoons each packed brown sugar and flour
1/8 teaspoon ground ginger
8 cups cored and thinly sliced USA Bosc pears
1 teaspoon grated orange peel

Coat a 9-inch oven-proof skillet with 1 tablespoon butter.

Combine sugar, flour and ginger. Layer pear slices in pan, spoke-fashion, with stem ends toward center; sprinkle layers with sugar mixture. Top with remaining sugar mixture, remaining melted butter and orange peel. Cook, uncovered, over medium heat 10 minutes. Bake, uncovered, at 400 degrees F for 30 minutes; baste once after 15 minutes. Makes 6 servings.
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CELERIAC ANNA WITH BACON & OLIVES

4 bacon slices (about 1/4 pound)
1 tablespoon unsalted butter
a 1 1/2-pound celery root (sometimes called celeriac)
6 tablespoons freshly grated Parmesan
1 tablespoon chopped fresh thyme leaves
1 tablespoon chopped drained Kalamata or other brine-cured black olives

Preheat oven to 400° F.
Cook bacon until crisp and crumble. Melt butter and lightly brush over bottom and sides of a well-seasoned cast-iron or non-stick 10-inch skillet.

With a sharp knife peel celery root and, using a mandoline or other manual slicer, cut crosswise into 1/16-inch-thick slices. Arrange 1 slice in center of skillet and arrange one layer of slices around center slice in a concentric circle, overlapping them slightly. Lightly brush layer with some of melted butter (being careful not to move slices) and sprinkle with one third bacon, 1 1/2 tablespoons Parmesan, 3/4 teaspoon thyme, 1 teaspoon olives, and salt and pepper to taste. Repeat procedure twice but reverse direction of slices each time so that layers are even. Add one more layer of celery root. Brush top with any remaining butter and sprinkle with remaining 1 1/2 tablespoons Parmesan and remaining thyme. Cover top of skillet tightly with foil and bake celery root in middle of oven 20 minutes. Remove foil and bake 20 to 25 minutes more, or until celery root is tender and top and edges are golden brown.

Transfer celery root Anna with 2 large spatulas to a cutting board and cut into wedges.

Serves 4-6
Gourmet, 1997

[Susan]

Thanks lorilei! I'm very excited to try these "Anna" recipes! I will share them with baby Anna's mommy too! http://www.cookinglight.com/bbs/wink.gif

~~Susan~~