Pommes Anna: the french recipe to try now
published on 14 February, 2024 at 18:00
INGREDIENTS
6 potatoes
100g (1/2 cup) of butter
Thyme
Salt
Pepper
Parmesan
METHOD
1. Peel and slice the potatoes on the mandoline slicer. Cut thin but not too thin.
2. In an oven-proof nonstick pan on medium heat, melt the butter until it starts to foam. Remove from heat.
3. Garnish with a few sprigs of thyme in the bottom of the pan, then layer the potato slices overlapping in a concentric circle. Start with one round slice in the center. Then an inner circle, then the outer circle. Season with salt and pepper and add parmesan cheese.
4. Repeat this step two more times. (do not put Parmesan on the last layer).
5. Place pan over high heat and cook until the potatoes start to brown approx 5 minutes.
6. Place a round piece of parchment paper (cartouche) on top. Seal the top with foil or a fitting pan lid.
7. Transfer to oven and bake at 190°C/375°F for 30 minutes. Remove lid and parchment paper and continue to cook for another 15 minutes or until fork tender.
8. Run a spatula around the edges of the pan to loosen any stuck potato. Place a serving plate on top and carefully flip in one go.
-----------------------------------------------------------------------------
6 potatoes
100g (1/2 cup) of butter
Thyme
Salt
Pepper
Parmesan
METHOD
1. Peel and slice the potatoes on the mandoline slicer. Cut thin but not too thin.
2. In an oven-proof nonstick pan on medium heat, melt the butter until it starts to foam. Remove from heat.
3. Garnish with a few sprigs of thyme in the bottom of the pan, then layer the potato slices overlapping in a concentric circle. Start with one round slice in the center. Then an inner circle, then the outer circle. Season with salt and pepper and add parmesan cheese.
4. Repeat this step two more times. (do not put Parmesan on the last layer).
5. Place pan over high heat and cook until the potatoes start to brown approx 5 minutes.
6. Place a round piece of parchment paper (cartouche) on top. Seal the top with foil or a fitting pan lid.
7. Transfer to oven and bake at 190°C/375°F for 30 minutes. Remove lid and parchment paper and continue to cook for another 15 minutes or until fork tender.
8. Run a spatula around the edges of the pan to loosen any stuck potato. Place a serving plate on top and carefully flip in one go.
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