Pommes Anna was created in the mid-19th century by the chef Adolphe Dugléré at Café Anglais in Paris. It was most likely named after Anna Deslions, one of the café's grandes cocottes, who is said to have entertained an international coterie of princes and other dignitaries in a private salon above the dining room.
Pommes Anna
Pommes Anna
2 lbs Yukon Gold or Russet potatoes (About 6-7 medium), peeled, thinly sliced
6 tbsp warm clarified butter (If you don't have ghee or know how to make this, see recipe below)
1 1/2 tsp finely chopped fresh thyme
2 cloves garlic, finely chopped
3/4 tsp kosher salt
1/4 tsp white pepper
6 tbsp finely grated Parmesan cheese
Heat oven to 425°F. Place sliced potatoes in large bowl of cold water and let them sit while you work. Grease bottom and sides of 10-inch nonstick ovenproof skillet with 1 tablespoon of the butter.
Mix salt and pepper and set aside.
Combine the clarified butter with the thyme and garlic.
Starting in center of pan, arrange 1/4 of potato slices, slightly overlapping in circular pattern, covering bottom of pan. Brush with 1/4 of butter mixture; sprinkle with 1/4 teaspoon of the salt and pepper mixture. Sprinkle with 2 tablespoons of the Parmesan cheese.
Repeat layers two more times, ending with cheese. Top with one last layer of potatoes, brush with remaining butter and sprinkle with remaining salt and pepper mixture. Press the top of the entire mixture down gently with the palm of your hand. Cook uncovered over medium-high heat 5 minutes, gently shaking pan occasionally to prevent potatoes from sticking. Spray the top of the potato layers with the nonstick spray of your choice, and then cover with foil.
Mix salt and pepper and set aside.
Combine the clarified butter with the thyme and garlic.
Starting in center of pan, arrange 1/4 of potato slices, slightly overlapping in circular pattern, covering bottom of pan. Brush with 1/4 of butter mixture; sprinkle with 1/4 teaspoon of the salt and pepper mixture. Sprinkle with 2 tablespoons of the Parmesan cheese.
Repeat layers two more times, ending with cheese. Top with one last layer of potatoes, brush with remaining butter and sprinkle with remaining salt and pepper mixture. Press the top of the entire mixture down gently with the palm of your hand. Cook uncovered over medium-high heat 5 minutes, gently shaking pan occasionally to prevent potatoes from sticking. Spray the top of the potato layers with the nonstick spray of your choice, and then cover with foil.
Bake for 15 minutes, covered. Remove foil; bake an additional 20 - 25 minutes or until potatoes are tender and golden brown. You'll know they are ready both by the color and if you can prick with a knife with no resistance, just like when you are checking to see if potatoes are done when you are boiling them. Remove from oven. Run small spatula around edge of potatoes; gently shake pan to loosen potatoes from bottom of pan. Carefully invert potatoes onto serving plate. To serve, cut into pie wedges.
Enjoy!
To make clarified butter:
Clarified Butter Recipe
Enjoy!
To make clarified butter:
Clarified Butter Recipe
