POTATOES ANNA
This classic French dish can be baked up to eight hours ahead. Let it cool completely, then cover loosely with foil, and refrigerate. To serve, reheat in a 350-degree oven.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h20m
Number Of Ingredients 3
Steps:
- Preheat oven to 450 degrees. Using a food processor with a slicing blade or a sharp knife, slice potatoes as thinly as possible, 1/4 inch thick or thinner. (Do not place sliced potatoes in water; the starch is needed to bind the layers.)
- Brush bottom of a 10-inch cast-iron skillet with 1 1/2 tablespoons butter. Starting in center of pan, arrange potato slices, slightly overlapping, in circular pattern, covering surface. Brush with another 1 1/2 tablespoons butter; season well with salt and pepper. Repeat for two more layers.
- Place over high heat until butter in pan sizzles, 2 to 4 minutes.
- Transfer to oven; bake until potatoes are fork-tender, about 1 hour. Remove from oven. Run a small spatula around edges of potatoes; slide large spatula underneath potatoes to loosen. Carefully invert onto a plate, and cut into wedges.
Nutrition Facts : Calories 192 g, Fat 9 g, Fiber 1 g, Protein 3 g
POMMES ANNA WITH GRUYERE
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
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
POTATOES ANNA
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
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.
POTATOES ANNA
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
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
Provided by Food Network
Categories side-dish
Time 1h50m
Yield 6 to 8 servings
Number Of Ingredients 5
Steps:
- Heat the oven to 400 degrees F/200 degrees C. Line an 8-inch/20 cm baking tin with parchment, and brush with butter.
- Peel and thinly slice the potatoes, then toss in a bowl with the cream to saturate. Pulling the potatoes from the cream, build layers of them in the baking tin, seasoning and scattering over the herbs as you go. Brush another sheet of parchment with butter and place it butter-side down on the potatoes. Set another heavy dish on top to weigh down the potatoes. Bake until tender, 1 to 1 1/2 hours. Let cool before turning out and cutting into squares or wedges to serve.
POTATOES ANNA
This recipe is from the McCall's Cooking School from the 1980's. I've been making this for over 20 years and it always turns out great - brown and crispy on the outside, tender on the inside! Just a simple side dish with potatoes, butter, salt and pepper.
Provided by Chilicat
Categories Potato
Time 40m
Yield 6 , 6 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 425°F Using 3 tablespoons of the butter, grease a heavy 8-inch skillet. Select a well-seasoned cast-iron skillet or one that has a heat-resistant handle. If the handle is not heat-resistant, cover with aluminum foil.
- Using a floating-blade vegetable peeler, peel potatoes. With a large French chef's knife or a mandolin, cut potatoes crosswise into thin slices. You should have about 5 cups slices potatoes. Put potatoes into a large bowl and toss gently with salt and pepper.
- Arrange one-third of the potato slices in a circular fashion around bottom and up the side of the skillet. Select slices that are uniform in size and shape. Dot with about 1/3 of the remaining butter and repeat layering two more times.
- Place skillet over a medium-high heat and cook 4 minutes to brown the bottom of the potatoes. Remove from heat and cover potatoes with non-stick aluminum foil. Place a 9-inch Pyrex baking dish or pie plate on top of foil and press down firmly to pack potatoes together.
- Place skillet and baking dish on rack in center of oven. You may want to place a sheet of aluminum foil on rack under skillet to catch any drippings that may run over. Bake 30 minutes. Remove Pyrex baking dish and foil and bake 5 minutes longer.
- Remove skillet from oven and let stand for 5 minutes. Using a small metal spatula, gently loosen potatoes from side and bottom of skillet. Invert onto serving platter to unmold potatoes. Remove skillet and serve.
Nutrition Facts : Calories 252.3, Fat 15.5, SaturatedFat 9.8, Cholesterol 40.7, Sodium 505.6, Carbohydrate 26.5, Fiber 3.3, Sugar 1.2, Protein 3.2
CLASSIC POMMES ANNA - SIMPLE FRENCH GRATIN POTATO CAKE
In the recipe for "Potatoes Anna", I have always been unsure who "Anna" was. I now have the answer.......Browsing through Julia Child's Mastering the Art of French Cooking, Vol. 2; I found this historical note about Pommes Anna: "It was created during the era of Napoleon III and named, as were many culinary triumphs in those days, after one of the grandes cocottes of the period. Whether it was an Anna Deslions, an Anna Judic, or simply Anna Untel, she has also immortalized the special double baking dish itself, la cocotte a pommes Anna, which is still made and which you can still buy at a fancy price". Sounds like a mandatory piece of kitchenware for all dedicated chefs and cooks to me!! This simple recipe is all in the preparation and presentation, and the use of very, very thinly sliced potatoes, that's the key to success. Since the dish is inverted, it is important that the first layer of potatoes be attractively arranged. Select perfect slices, and overlap them carefully. It is best cooked in a copper or cast iron omelette pan. If you don't have an "omelette pan" which is ovenproof, use a deep pie plate. Keep in mind the final shape makes the presentation. A watercress or parsley garnish adds colour. Serve warm and cut into wedges, like a cake or quiche.
Provided by French Tart
Categories One Dish Meal
Time 1h15m
Yield 3-4 serving(s)
Number Of Ingredients 4
Steps:
- Pre-heat the oven to 200°C/gas 6.
- Put the potato slices in a colander and rinse under running water to get rid of the starch. Place on a cloth in a single layer and pat dry.
- Generously grease the base of an ovenproof pan or baking dish with melted butter.
- Arrange the potato slices in the pan in overlapping circles , brushing butter over each layer and seasoning as you go.
- Cover with greaseproof paper or a lid. Bake in the oven for 45minutes or up to 1 hour. Test with a skewer to see if the potatoes are done.
- Cooks Notes:.
- Cook this in a cast-iron, heavy-bottomed, stubby-handled frying pan that goes in the oven. Traditionally it should be lidded - mine isn't, so I use greaseproof paper.
- Historical Note:.
- Mrs. Landemare's original recipe is:.
- Potatoes. Fresh butter.
- Peel some potatoes and cut into very thin rounds the size of a florin. Wash in salted water and dry very well in a cloth. Well butter an omelette pan. Place a layer of potatoes on the bottom. Cover with oiled [melted] butter, pepper and salt. Repeat these layers until the pan is full and cook in a medium [350°F] over until brown [40-60 min.] Remove from the oven, turn out and cut into slices or serve whole in a dish.
Nutrition Facts : Calories 791.2, Fat 60.8, SaturatedFat 38.4, Cholesterol 160.3, Sodium 552.3, Carbohydrate 58.3, Fiber 7.3, Sugar 2.6, Protein 7.4
POMMES ANNA
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
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
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