Pommes Anna Food

POMMES ANNA

Steps:

• Heat large knob of butter with a healthy drizzle of olive oil over medium low heat until butter melts and just starts to foam. Shut off heat under pan.
• Using a sharp and stable Japanese mandolin - or the real French metal one if you're lucky enough to have one - slice the potatoes into very thin but not paper-thin slices.
• Arrange the slices tightly, careful shingling around the pan in concentric circles starting at the outer edge of the pan and working your way into the center. Season the first layer with a little salt. Repeat with each potato until you achieve three tight and gorgeous layers.
• Turn the heat back on under the pan at medium. Drizzle the potatoes with a generous pour of olive oil and dot a few more pats of butter around the pan of potatoes. Season with salt. As the pan starts to sizzle, you will see the fat bubbling up and spitting a bit. Put a lid on the pan and seal tightly for a minute or two, giving the potatoes a little steam bath, helping to soften and cook the flesh. Remove the lid and swirl the pan with a little muscle to see if the potatoes are binding together as their starch begins to heat up. If they slip loosely all around the pan, tuck the slices back into the tight circle using a heat-proof rubber spatula and allow to sizzle and cook longer uncovered. Bump up the flame a little if the cooking sounds and looks listless - you want to hear sizzle. When you start to smell the potatoes turning golden and crisp - like the smell of toast - swirl the pan again to confirm that the potato layers have formed a cake, and then flip the pommes Anna and cook on the other side also until golden and crispy. Slide onto serving plate or cutting board, season with salt, and cut into wedges.

MINI POMMES ANNA

Steps:

• Preheat oven to 450 degrees F.
• Slice potatoes lengthwise on a mandoline, about 1/8 inch thick. Do not rinse starch off.
• Melt 1 1/2 sticks of the butter in a small saucepan. Set aside.
• Melt 2 tablespoons of butter in each of 4 individual cast-iron skillets. Divide the sliced potatoes into 4 individual portions. Place a third of the potato portions into each skillet. Pour some melted butter over the potatoes and sprinkle each with a pinch of salt and a few grinds of black pepper. Continue layering with potatoes and melted butter and sprinkling with salt and pepper until all the potatoes are used, drizzling the remaining melted butter over the top.
• Bake until golden brown, 6 to 8 minutes. Garnish each skillet with a dollop of sour cream and a sprinkle of chives.

POMMES ANNA

Steps:

• Slice potatoes in 1/8-inch thick rounds and soak in ice water for at least 30 minutes. Drain slices and pat dry with paper towels.
• Combine butter and garlic.
• In a deep 10-inch greased pie plate or casserole, arrange 1/3 of the potato slices in slightly overlapping fashion, beginning with the outside edges and continuing the circle design to center of dish.
• Layer 1/3 of onion slices, broken into rings, on top of the potatoes, then 1/3 of butter mixture, salt, pepper, paprika and cheese. Repeat this process 2 more times, ending with cheese on top.
• Bake, covered at 400 degrees for 1 hour. If cheese is not brown on top, place under broiler for 4-5 minutes. Cut in wedges to serve.

CLASSIC POMMES ANNA - SIMPLE FRENCH GRATIN POTATO CAKE

Steps:

• Pre-heat the oven to 200°C/gas 6.
• Put the potato slices in a colander and rinse under running water to get rid of the starch. Place on a cloth in a single layer and pat dry.
• Generously grease the base of an ovenproof pan or baking dish with melted butter.
• Arrange the potato slices in the pan in overlapping circles , brushing butter over each layer and seasoning as you go.
• Cover with greaseproof paper or a lid. Bake in the oven for 45minutes or up to 1 hour. Test with a skewer to see if the potatoes are done.
• Cooks Notes:.
• Cook this in a cast-iron, heavy-bottomed, stubby-handled frying pan that goes in the oven. Traditionally it should be lidded - mine isn't, so I use greaseproof paper.
• Historical Note:.
• Mrs. Landemare's original recipe is:.
• Potatoes. Fresh butter.
• Peel some potatoes and cut into very thin rounds the size of a florin. Wash in salted water and dry very well in a cloth. Well butter an omelette pan. Place a layer of potatoes on the bottom. Cover with oiled [melted] butter, pepper and salt. Repeat these layers until the pan is full and cook in a medium [350°F] over until brown [40-60 min.] Remove from the oven, turn out and cut into slices or serve whole in a dish.

POMMES ANNA

Steps:

• Peel the potatoes and, using a food processor fitted with the slicing blade or a mandoline, slice them very thin, transferring them as they are sliced to a large bowl of cold water. Drain the slices and pat them dry between paper towels. Generously brush the bottom and side of a 9-inch heavy ovenproof skillet, preferably non-stick, with some of the butter and in the skillet arrange the slices, overlapping them slightly, in layers, brushing each layer with some of the remaining butter and seasoning it with salt and pepper. Cover the layered potato slices with a buttered round foil, tamp down the assembled potato cake firmly, and bake it in the middle of a preheated 425°F. oven for 30 minutes. Remove the foil and bake the potato cake for 25 to 30 minutes more, or until the slices are tender and golden. Invert the potato cake onto a cutting board and cut it into 8 wedges.