Best Of Both Worlds Potatoes Anna Recipes

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POTATOES ANNA



Potatoes Anna image

This stunning potato side dish is an updated classic that's guaranteed to steal the show at your next gathering! Thinly sliced potatoes are layered with garlic-and-thyme butter and a sprinkle of Parmesan for an extra boost of flavor that can't be beat.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h20m

Yield 8

Number Of Ingredients 7

2 lb Yukon Gold potatoes (6 medium), peeled, thinly sliced
5 tablespoons butter
1 1/2 teaspoons finely chopped fresh thyme
2 cloves garlic, finely chopped
3/4 teaspoon salt
1/4 teaspoon pepper
6 tablespoons grated Parmesan cheese

Steps:

  • Heat oven to 425°F. Place potatoes in large bowl of cold water. Grease bottom and sides of 10-inch nonstick ovenproof skillet with 1 tablespoon of the butter. Spray 12x12-inch piece of foil with cooking spray.
  • In 1-quart saucepan, heat remaining 4 tablespoons butter, the thyme and garlic over medium heat 1 to 2 minutes, stirring constantly until butter is melted but garlic has not browned. Remove from heat; set aside. In custard cup, combine salt and pepper.
  • Drain potato slices; pat dry between paper towels. 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 mixture. Sprinkle with 2 tablespoons of the Parmesan cheese.
  • Repeat layers two more times, ending with cheese. Top with one more layer of potatoes, brush with remaining butter and sprinkle with remaining salt mixture. Press top of potatoes firmly with metal spatula. Cook uncovered over medium-high heat 5 minutes, gently shaking pan occasionally to prevent potatoes from sticking. Cover with foil, sprayed side down.
  • Bake 15 minutes. Remove foil; bake an additional 20 to 25 minutes or until potatoes are tender and golden brown. 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 wedges.

Nutrition Facts : Calories 170, Carbohydrate 20 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 2 g, TransFat 0 g

POTATOES ANNA WITH ONIONS



Potatoes Anna With Onions image

Originally French dish called Pommes Anna. Pommes, translated, means apple and potatoes are apples of the earth.

Provided by mtnlady61

Categories     Potato

Time 1h

Yield 2-3 serving(s)

Number Of Ingredients 4

6 tablespoons butter, melted
3 large russet potatoes, sliced without removing skins
1 medium onion, sliced thinly
salt and black pepper, to taste

Steps:

  • Preheat oven to 375 degrees. Coat bottom of baking dish with 2 tablespoons of melted butter. Place layer of pan with sliced potato medallions. Cover with layer of sliced onions. Sprinkle with salt and pepper and brush with melted butter. Continue layers of potatoes and onions finishing with layer of potatoes. Cover dish and bake for 30 minutes. Remove foil and finish baking 15 to 20 minutes until golden brown.
  • Variation: When grilling, make individual packages for each person. Brush melted butter over center of foil and layer the potatoes and onions with butter and salt & pepper. Seal foil and place on grill. Cook for approximately 15 minutes, turning package occasionally.

Nutrition Facts : Calories 754.7, Fat 35.1, SaturatedFat 22, Cholesterol 91.6, Sodium 280.2, Carbohydrate 102.3, Fiber 12.9, Sugar 6.7, Protein 12.1

POTATOES ANNA



Potatoes Anna image

Make and share this Potatoes Anna recipe from Food.com.

Provided by CountryLady

Categories     Potato

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 3

2 tablespoons butter or 2 tablespoons margarine
1 teaspoon salt
4 cups potatoes, peeled &,sliced 1/4 inch thick

Steps:

  • Arrange& overlap potato slices in a greased 8 inch pie plate.
  • Melt butter in a skillet& stir in salt; drizzle over potatoes.
  • Cover plate tightly with foil& bake in preheated 425 oven for 20 minutes.
  • Uncover& bake an additional 55 minutes or until potatoes are very tender& crusty; let stand at room temperature for 5 minutes.
  • Using a metal spatula, carefully loosen the potatoes from the pie plate& place an inverted serving plate over the potatoes; Holding both plates, invert& unmold, then cut into wedges.

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