Classic Pommes Anna
A delightful side dish that features layers of tender and crispy red-skinned potatoes, seasoned with salt and pepper, and baked to golden perfection in a rich, buttery preparation. Perfect for a special meal, these buttery sliced potatoes are sure to impress your guests with their delicious flavors and beautiful presentation.
— Constant Cookbook
Ingredients
- 1/2 cup clarified butter, plus more as needed
- 2 lb. red-skinned potatoes, peeled and
- cut into 1/8-inch-thick slices
- Salt and freshly ground pepper, to taste
Instructions
- Preheat an oven to 425°F (220°C). Brush a 10-inch (25-cm) braiser or gratin dish with 2 Tbs. of the clarified butter.
- Place 1 potato slice in the center of the pan and cover the bottom with concentric circles of potato slices, slightly overlapping. Season with salt and pepper and drizzle with 1 Tbs. of the butter. Repeat with the remaining ingredients to form about 4 layers. Cover the pan tightly with a piece of buttered aluminum foil.
- Set the pan over medium heat and cook until the potatoes sizzle, 1 to 2 minutes. Transfer the pan to the oven and bake for 30 minutes. Uncover the pan and press down on the potatoes with the back of a spatula. Continue to bake, uncovered, until the potatoes are golden brown, about 30 minutes more.
- Let the potatoes cool slightly, then garnish with chives. Cut into slices and serve immediately. Serves 6.
- Williams Sonoma Test Kitchen
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