Pommes Anna is a classic French dish that showcases the simplicity and elegance of potatoes. This dish, known for its crispy, buttery layers, is perfect for special occasions or a fancy dinner at home. Here’s how you can make this delicious and impressive side dish.
Ingredients:
- 2 pounds of Yukon Gold potatoes, peeled
- 1/2 cup of unsalted butter, melted
- 1 teaspoon salt
- Freshly ground black pepper
- Optional: fresh herbs like thyme or rosemary for garnish
Instructions:
- Preheat your oven to 425°F (220°C). Using a mandoline slicer or a sharp knife, slice the potatoes very thinly, about 1/8 inch thick. Uniform slices are key to ensuring even cooking and a beautiful presentation.
- Brush the bottom and sides of an oven-safe skillet or a round baking dish with some of the melted butter. Arrange the potato slices in a circular pattern, starting from the center and working your way outwards. Overlap the slices slightly to create a flower-like pattern. After one layer, brush with melted butter, sprinkle with salt, and add a touch of black pepper. Repeat this process, layer by layer, until all the potatoes are used.
- Once the layers are assembled, drizzle the remaining melted butter over the top layer. Cover the skillet or dish with aluminum foil. Place it in the preheated oven and bake for about 30 minutes.
- After 30 minutes, remove the foil and continue to bake for another 30-40 minutes, or until the top is golden brown and crispy. You can test doneness by inserting a knife into the center; the potatoes should be tender.
- Allow the dish to cool for a few minutes before slicing. To serve, you can invert the skillet onto a serving plate for a dramatic presentation, or simply slice and serve from the dish. Garnish with fresh herbs like thyme or rosemary if desired.
