Pommes Anna / Potatoes Anna

[LynnSC]

I hope this is not a repeat of a thread. I couldn't get the search to work for me. Anyway, I made this dish last night from April 2001. I loved it. My family also loved it. I changed it slightly as I sprayed butter flavored Pam spray on top of each layer to give more butter flavor. I also salted each layer since my family likes salt. It is a definite repeater.

[Mamasue]

LynnSC...this is a thumbs up for my family too! It is so easy too!

[ElinorC]

Hi Lynn,
We also loved the recipe and will definitely repeat it. We love potatoes fixed just about any way but this is special.

[Lynn B]

Thanks for the review, Lynn!

I've been curious about this, and now I will be sure to try it! http://www.cookinglight.com/bbs/smile.gif

Lynn

[Chefmom]

Actually, Potatoes Anna is a very old, classical dish. It's even better if you sprinkle salt, white pepper (personal preference), and your favorite shredded or crumbled cheese between each layer. My favorite is Gruyere and Montery Jack with fresh thyme and chives in each layer with salt and pepper.

Classically it's made with a LOT of clarified butter to keep it from sticking, and to color the top/bottom layer. I use a little whole butter and olive oil in the pan, so you get some butter flavor, but not the rest that comes with a couple of cups of clarified butter!

This dish is present every time I make ham, and many Holiday dinners. Or just a big Sunday dinner.

Tami

[BethH]

I made Pommes Anna from April 01 on Sat. for company--it was absolutely wonderful!!! Everyone just devoured it! I followed the recipe exactly, except for using my 12' Calphalon non-stick skillet as I don't own a cast iron skillet. The potatoes came right out of my pan without any trouble and looked just like the picture.

I was very pleased. DH asked that this be made often. :)

[cjm]

Glad to see this review!!! I'm wondering about prep-time??? Any comments from those who have made it?

TIA - Jean

[SusanT]

It's a snap if you have a food processor, but I've also cut the potatoes by hand and it doesn't take terribly long. I would guesstimate about 10-20 minutes.

[SusanMac]

I don't have a cast-iron pan, either, so good to know you can use a regular non-stick pan.

I've never put my non-stick pan in the oven, and have always been a bit nervous. If I cover the handle with foil or a pot holder, will it be fine??

[ElinorC]

Hi LynnSC,
We also loved the Potatoes Anna and have repeated them several times. They seem to go with almost anything.
Elinor

[MKSquared]

Help!

I'm moving on Wednesday, but I'm still planning on cooking on Tuesday night! :D We're going to grill, but I was hoping to make a potato gallette/potatoes anna. All of my CL's are packed, and I can't find it on a search!!! (My pans, on the other hand, will be the LAST to be packed ... well, maybe before my toothpaste.)

If anyone's got it, could you post it? Or, short of that, could you just tell me if I have to parboil/microwave the potato slices first, or will the hot pan be enough?

Thanks!

[BethH]

I've been making this so much lately, I think I have the recipe memorized.

Thinly sliced potatoes (I always use a 12" non-stick skillet and use about 2-3 potatoes) Use a mandolin if you have one--it makes it sooo easy.
2 1/2 tbs butter + 1 tbs butter
salt and pepper to taste

Heat oven to 450. Add skillet to melt the 2 1/2 tbs of butter, swirling to cover the bottom. Melt the other butter in another container. Make 6 layers of potatoes (circular pattern, slightly overlapping) salting, peppering and drizzling a little butter on each layer. Press down on the last layer (preferably before the S&P and butter!!!) Bake for 20 mins with a lid on, the 25 more mins without the lid. Delicious every time!!

Note: I always use my calphalon non-stick and it comes right out!

Good luck with your move and with the Potatoes Anna! ;)

[Mamasue]

Here you go Lynn. BTW, if you don't mind me asking....where did you get your sheep avatar? He is adorable and I am sure Wendy W is curious too! :D

* Exported from MasterCook *

Pommes Anna

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 1/2 tablespoons unsalted butter
3 pounds baking potatoes -- peeled, 1/8-inch thick
1 tablespoon unsalted butter -- melted and divided
1 tablespoon fresh flat-leaf parsley -- optional

Preheat oven to 450º.

Combine salt and pepper in a small bowl.

Melt 2 1/1 tablespoons butter in a 10-inch cast iron or ovenproof heavy skillet over medium heat. Arrange a single layer of potato slices, slightly overlapping, in a circular pattern in pan; sprinkle with 1/4 teaspoon salt mixture. Drizzle 1/2 teaspoon melted butter over potatoes. Repeat the layers 5 times, ending with butter. Press firmly to pack. Cover and bake at 450º for 20 minutes.

Uncover and bake an additional 25 minutes or until potatoes are golden. Loosen edges of potatoes with a spatula. Place a plate upside down on top of pan; invert potatoes onto plate. Sprinkle with parsley, if desired.

Yield: 8 servings (serving size: 1 wedge).

Calories 208 (23% from fat Fat 5.2g (sat 3.2g, mono 1.5g, poly 0.3g; Protein 3.4g; Carb 36.7g; Fiber 2.6g; Chol 14mg; Iron 0.7mg; Sodium 353mg; Calc 11mg

Description:
"Potatoes Anna"
Source:
"Cooking Light magazine, April 2001, page 152"

- - - - - - - - - - - - - - - - - - -

Per serving: 179 Calories (kcal); 5g Total Fat; (25% calories from fat); 4g Protein; 31g Carbohydrate; 14mg Cholesterol; 246mg Sodium
Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

NOTES : Trust the French to come up with a potato cake that is alluringly crisp on the outside and meltingly tender on the inside. Called Pommes Anna, this dish was created during Napoleon III's era and named after one of the lovely women at court. Traditionally made with enough butter to float the Normandie, we've made it with much less, which nonetheless produces a dish so rich and delicious, there's never a crumb left. Slice the potatoes by hand, by mandoline, or in a good processor

[Mamasue]

cjm....I use a cheapo mandolin and it takes no time to slice up those potatoes. :D

[MKSquared]

I've lost my sheep! :( More accurately, I can't find the page where I originally found the sheep. I remember it was a personal Japanese website, but it did have an option for English (which is how "sheep" came up on my search). I'll continue to look, though. And mamasue, I actually e-mailed Wendy W to make sure it was okay with her if I used a sheep, too!

Thank you so much, Mamasue and BethH for posting the recipe!

[Mamasue]

You are welcome! Thanks for the search. I am not interested in the sheep but the graphic looks like a nice one and thought that they may have other really cool ones too. Enjoy your potatoes anna...they are awesome and I will be making them again when the cooler weather comes around. :)

[Wendy w]

And a big baaaa to you, Mamasue!;)

[lhall]

Originally posted by SusanMac
I've never put my non-stick pan in the oven, and have always been a bit nervous. If I cover the handle with foil or a pot holder, will it be fine??

You might want to check with the manufacturer. I seem to remember that my nonstick pan with a plastic handle is only good up to 350 in the oven. I don't put this in the oven. I have a Calaphon professional skillet with a metal handle and it can withstand higher temperatures. But I also have a n iron skillet.

Leigh