Pommes Anna Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

POMMES ANNA



Pommes Anna image

It's a marvel still, every time I make this dish, to recognize how the humble potato - the misshapen, dull brown dirty lump - can become this opulent, glistening, colossally elegant jewel with nothing more than attentive care, a sharp blade and good butter. The potato slices want to bend and be supple but not be so thin as to be papery, else they will cook too quickly.

Provided by Gabrielle Hamilton

Time 25m

Number Of Ingredients 5

3 large russet potatoes, washed but not peeled
Butter
Olive oil
Kosher salt
Well seasoned slope sided iron or non-stick pan, 8-10 inches wide. (An omelette pan is ideal.)

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.

POMMES ANNA WITH GRUYERE



Pommes Anna with Gruyere image

Layers of thinly sliced Yukon Gold potatoes, stacked with Gruyere cheese and golden sauteed onions make this French side dish.

Provided by Ann

Categories     Side Dish     Vegetables

Time 1h8m

Yield 4

Number Of Ingredients 7

¾ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon thyme
2 tablespoons butter, divided
1 thinly sliced sweet onion
1 ½ pounds Yukon gold potatoes, peeled and thinly sliced
1 cup shredded Gruyere cheese

Steps:

  • Combine salt, pepper, and thyme in a bowl.
  • Melt 1 tablespoon butter in a 10-inch skillet over medium heat. Cook and stir onions until soft and golden brown, about 8 minutes. Move to a bowl.
  • Melt remaining 1 tablespoon butter in the skillet; remove from heat.
  • Arrange 1/3 of potato slices in the skillet in a slightly overlapping layer. Sprinkle with 1/2 teaspoon of the salt mixture. Top with 1/2 of the onions and 1/2 of the Gruyere cheese. Repeat layers, ending with potatoes; sprinkle with remaining salt mixture.
  • Cover and cook over medium-low heat, reducing heat to low if necessary, until potatoes are tender, about 30 minutes. Uncover and continue cooking, about 5 minutes. Run a spatula around edges to loosen; let cool, 5 to 10 minutes.
  • Invert potatoes carefully onto a serving dish.

Nutrition Facts : Calories 201.6 calories, Carbohydrate 34.4 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 3.5 g, Protein 4 g, SaturatedFat 3.7 g, Sodium 488.9 mg, Sugar 1.6 g

POMMES ANNA



Pommes Anna image

Potatoes layered with garlic butter, onion slices and Parmesan and baked until crisp on top, tender underneath. This is the best Pommes Anna I've ever had. It takes a little time to put together but the results are well worth it. Please don't try to lower the amounts of butter or cheese in this dish, it's supposed to be decadent. I make this in a white quiche plate with fluted edges and it is very beautiful and impressive. From Flavors, a San Antonio Junior League cookbook, credited to Mrs. Edgar M. Duncan (Linda Wyatt)

Provided by LonghornMama

Categories     Potato

Time 2h5m

Yield 6 serving(s)

Number Of Ingredients 7

4 -5 baking potatoes, peeled
1/4 cup butter, melted
2 garlic cloves, crushed
2 onions, very thinly sliced
salt and pepper
paprika
3/4 cup grated parmesan cheese

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.

Nutrition Facts : Calories 216.7, Fat 11.4, SaturatedFat 7.1, Cholesterol 31.3, Sodium 263.9, Carbohydrate 22.5, Fiber 2.3, Sugar 2.5, Protein 7

POMMES ANNA



Pommes Anna image

This French classic preparation is relatively simple, but also delicious. Purportedly named after a "grandes cocotte" during Napoleon's time, it's layers of thinly sliced potatoes brushed with butter is delicious alongside roasted beef, chicken or lamb. Courtesy of Anna Olson.

Provided by Anna Olson

Categories     bake,French,potatoes,side

Time 1h5m

Yield 6-8 servings

Number Of Ingredients 3

2 lb(s) Yukon Gold potatoes
¼ cup butter, melted
salt and pepper

Steps:

  • Preheat the oven to 375ºF.
  • Peel and thinly slice the potatoes using a food processor or mandolin slicer.
  • Brush the bottom and sides of a 9-inch glass pie plate or skillet with butter. Arrange the potatoes to cover the bottom of the dish, overlapping the slices. Brush the layer with butter and season lightly. Continue layering the potato slices, brush each layer and seasoning lightly until all the potatoes have been used. Place a piece of parchment over the dish and weight it with a heavy lid or pan.
  • Bake the Pommes Anna for 20 minutes, then remove the weight and parchment and continue to bake until the potatoes are a rich golden brown and the potatoes yield when piece with a knife, about 50 minutes total. Cool for 10 minutes before inverting onto a platter or cutting board to serve, cut into wedges.
  • Pommes Anna can be prepared up to a day in advance and reheated in a 325ºF oven.

POMMES ANNA



Pommes Anna image

Categories     Potato     Side     Bake     Vegetarian     Spring     Pan-Fry     Gourmet

Number Of Ingredients 2

1/2 stick (1/4 cup) unsalted butter, melted
2 pounds russet (baking) or large yellow-fleshed potatoes

Steps:

  • Brush the bottom of a 9-inch heavy oven-proof non-stick or well-seasoned cast-iron skillet with 1 tablespoon of the butter. Peel 1 potato, slice it thin, using a food processor fitted with the slicing blade, or a mandoline or similar slicing device, and pat the slices dry quickly. Arrange the slices, overlapping them slightly, in layers in the skillet, brushing each layer with some of the remaining 3 tablespoons butter and seasoning it with salt and pepper. Peel, slice, pat dry, and arrange the remaining potatoes, 1 at a time, in the same manner.
  • Cover the layered potatoes with foil, weight them with an ovenproof saucepan, and cook them over moderate heat for 5 minutes from the time the butter sizzles. Transfer the skillet with the pan weight to the middle of a preheated 425°F. oven and bake the potatoes for 30 minutes. Remove the weight and the foil and bake the potatoes, for 10 minutes more, or until they are tender. The potatoes may be made 2 hours in advance and kept, covered loosely, at room temperature. Reheat the potatoes, covered with the foil, in a preheated 375°F. oven for 15 minutes.

POMMES ANNA



Pommes Anna image

Categories     Potato     Side     Bake     Low/No Sugar     Gourmet     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 2

1 1/2 pounds russet (baking) potatoes
1/2 stick (1/4 cup) unsalted butter, melted

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.

More about "pommes anna recipes"

POMMES ANNA RECIPE (CLASSIC FRENCH POTATO DISH, EASY …
pommes-anna-recipe-classic-french-potato-dish-easy image

From thekitchn.com


POMMES ANNA - POTATOES ANNA - EASY - RECIPE WINNERS
pommes-anna-potatoes-anna-easy-recipe-winners image
Instructions preheat oven to 230c (450f) on bake, not fan slice potatoes very thin, a mandolin makes very short work of slicing and also gives uniform slices, otherwise cut... place slices in a clean tea towel and blot any excess moisture …
From recipewinners.com


POMMES ANNA RECIPE | SAINSBURY`S MAGAZINE
pommes-anna-recipe-sainsburys-magazine image
Preheat the oven to 200°C, fan 180°C, gas 6. Cover the pan with the prepared foil, buttered-side down. Bake in the oven for 20 minutes. Remove the foil and cook for another 20 minutes or until golden-brown on top and the potatoes are …
From sainsburysmagazine.co.uk


POMMES DUCHESSE RECIPE | ALEX GUARNASCHELLI | FOOD NETWORK
Directions. Cook the potatoes: In a medium pot, add the potatoes and cover amply with cold …
From foodnetwork.com
Author Alex Guarnaschelli
Steps 5
Difficulty Intermediate


POMMES ANNA RECIPES : TOP PICKED FROM OUR EXPERTS
Mini Herbed Pommes Anna Recipe | Bon Appétit hot www.bonappetit.com. Mini Herbed …
From recipeschoice.com


POMMES ANNA - EASY MEALS WITH VIDEO RECIPES BY CHEF JOEL MIELLE …
With a slight Italian spin adding Parmesan cheese and thyme. A spectacular looking potato …
From recipe30.com


POMMES ANNA RECIPE - SERIOUS EATS
2022-02-15 Cut an 8-inch parchment round and press it flat on the bottom of the cake pan. …
From seriouseats.com


POMMES ANNA RECIPE - THE LITTLE POTATO COMPANY
Step 2 out of 8. Brush non stick 12-cup muffin tin liberally with melted butter, and place …
From littlepotatoes.com


POMMES ANNA - PUREWOW
2021-04-26 1. In a 10-inch skillet (preferably cast iron or carbon steel), melt the butter over …
From purewow.com


POMMES ANNA: THE POTATO SHOWSTOPPER YOU SHOULD MAKE
2022-11-09 Continue to cook the pan on the stove for about 25 to 30 minutes until the …
From tastingtable.com


POMMES ANNA RECIPE | FINE DINING LOVERS
2021-10-08 Now add a little melted butter over the entire surface and add another layer of …
From finedininglovers.com


CLASSIC POTATOES ANNA RECIPE (POMMES ANNA) - CHEF BILLY PARISI
2022-06-28 Drain and rinse the sliced potatoes well under cold water. Thoroughly dry the …
From billyparisi.com


POMMES ANNA - FOOD NETWORK
Method. 1) With a sharp knife, mandolin or box grater, slice the potatoes as thinly as possible. …
From foodnetwork.co.uk


POMMES ANNA RECIPE | OLIVEMAGAZINE
2018-11-22 STEP 1. Heat the oven to 190C/fan 170C/gas 5. Line 2 baking sheets with baking …
From olivemagazine.com


POMMES ANNA RECIPE : SBS FOOD
Preheat the oven to 200°C. Line the base and sides of a 20 cm round cake tin with baking …
From sbs.com.au


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #main-ingredient     #preparation     #occasion     #side-dishes     #potatoes     #vegetables     #dinner-party     #holiday-event     #vegetarian     #dietary     #4-hours-or-less

Related Search