Mini Rosemary Pommes Anna Food

MINI POMMES ANNA

Steps:

• Preheat oven to 350° F.
• In a small saucepan over medium heat, melt butter. Brush 12 muffin cups generously with butter. Place 1 thyme sprig in center of each muffin cup.
• Add chopped thyme and garlic to remaining butter in saucepan and stir over medium heat until fragrant, about 2 minutes. Remove from heat and set aside.
• Using a mandoline, slice potatoes crosswise into very thin rounds (1/16"-ish). Place in a large bowl. Pour herb butter over potatoes and season with salt and pepper. Toss well to coat.
• Divide potato slices among muffin cups, layering overlapping slices to create a circular pattern. When the muffin cup is filled to the rim, press down lightly with a fork to compact. Drizzle any remaining butter in bowl over potatoes.
• Cover muffin tins tightly with aluminum foil. Place muffin tin(on a baking sheet and bake in preheated oven until potatoes can be easily pierced with a knife, about 35 minutes. Remove foil.
• Prepare another baking sheet by lining with parchment paper. Invert muffin tins onto prepared sheet, banging it a bit to loosen potatoes. If any potatoes/thyme has stuck to the muffin tins, gently use a butter knife to loosen and place on potato stacks. [IF MAKING AHEAD, STOP HERAllow potatoes to cool a bit, then cover baking sheet with plastic wrap and refrigerate. Proceed with rest of recipe when ready.]
• Increase oven temperature to 425° [If you made ahead, remove baking sheet with potatoes, remove plastic wrap and preheat oven to 425° F., allowing potatoes to sit at room temperature while oven heats]. Place into 425° oven and bake for 10 minutes. Remove from oven and carefully using a spatula, flip potato stacks over (thyme side dowand bake for another 8-10 minutes, until under-side is nice and golden. Remove from oven and flip thyme-side-up to serve. [If you made ahead and your potatoes were cold/room temperature when they went in to the oven, you may need a few minutes longer on each side.]

THREE CHEESE POMMES ANNA

Steps:

• Preheat the oven to 375 degrees F.
• Slice the potatoes into 1/8-inch slices on a mandoline. Reserve in a bowl of water until ready to use. In a medium bowl, mix together the Gruyere, Parmesan and Pecorino and set aside.
• In a small pot, melt the butter with the rosemary, garlic and nutmeg. Mix 1 tablespoon of the butter mixture with the breadcrumbs in a small bowl and set aside.
• Grease the interior of a 10-inch saute pan or baking dish with some of the butter mixture.
• Drain the potatoes, then dry on towels.
• Arrange a single layer of potatoes in the pan in a circular motion, followed by some of the onions, then approximately 2 tablespoons of the butter mixture, then a sprinkle of the cheese mixture. Season with salt and pepper. Continue to repeat in single layers with the remaining ingredients, for about 4 layers total. Drizzle with the heavy cream and top with the breadcrumb mixture.
• Bake until the top is golden brown and the potatoes are very tender, 1 hour 30 minutes to 1 hour 45 minutes.

MINI HERBED POMMES ANNA

Steps:

• Preheat oven to 350°F. Melt butter in a small saucepan over medium heat. Brush muffin cups all over with butter. Line bottoms with parchment-paper rounds. Arrange 1-2 small thyme sprigs in center of each round. Drizzle 1/2 teaspoon butter into bottom of each cup.
• Add chopped thyme and garlic to remaining butter in saucepan. Stir over medium-low heat until fragrant, about 2 minutes. Remove from heat.
• Using mandoline, slice potatoes crosswise into very thin rounds (less than 1/16" thick), placing them in a large bowl as you work. Pour herb butter over and season with salt and pepper; toss to coat well.
• Divide potato slices among muffin cups, layering overlapping slices to create a circular pattern. Lightly press center of each to make compact. Drizzle any remaining butter and seasoning from bowl over.
• Cover muffin pan tightly with foil and place on a baking sheet. Bake until potatoes can be pierced easily with the tip of a knife, about 35 minutes. Remove foil; invert a rimmed baking sheet over pan. Turn, lightly tapping on counter, releasing potatoes onto sheet. Rearrange any slices that may have fallen out. Using a metal spatula, carefully turn cakes, thyme sprigs facing down. Discard parchment. DO AHEAD: Potatoes can be made 1 day ahead. Cover; chill.
• Increase heat to 425°F. Uncover cakes if needed. Bake until bottoms and edges are golden and crispy, 25-30 minutes. Carefully turn cakes, thyme sprigs facing up.

POMMES ANNA

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.

MINI HERBED POMMES ANNA

Steps:

• Preheat oven to 350°.
• Melt butter in a small saucepan over medium heat.
• Brush muffin cups all over with butter. Line bottoms with parchment-paper rounds. Arrange 1-2 small rosemary sprigs in the center of each round.
• Drizzle 1/2 teaspoon butter into bottom of each cup.
• Add chopped rosemary and garlic to remaining butter in saucepan. Stir over medium-low heat until fragrant, about 2 minutes. Remove from heat.
• Using mandoline, slice potatoes crosswise into very thin rounds (less than 1/16-inch thick), placing them in a large bowl as you work.
• Pour herb butter over the sliced potatoes and season with salt and pepper; toss to coat well.
• Divide potato slices among muffin cups, layering overlapping slices to create a circular pattern. Lightly press center of each to make compact. Drizzle any remaining butter and seasoning from bowl over.
• Cover muffin pan tightly with foil and place on a baking sheet. Bake until potatoes can be pierced easily with the tip of a knife, about 35 minutes. Remove foil; invert a rimmed baking sheet over pan. Turn, lightly tapping on counter, releasing potatoes onto sheet. Rearrange any slices that may have fallen out. Using a metal spatula, carefully turn cakes, rosemary sprigs facing down. Discard parchment, carefully turn cakes, rosemary sprigs facing up. and serve.

MINI POMMES ANNA

Steps:

• Preheat oven to 450 degrees F.
• Slice potatoes lengthwise on a mandoline, about 1/8 inch thick. Do not rinse starch off.
• Melt 1 1/2 sticks of the butter in a small saucepan. Set aside.
• Melt 2 tablespoons of butter in each of 4 individual cast-iron skillets. Divide the sliced potatoes into 4 individual portions. Place a third of the potato portions into each skillet. Pour some melted butter over the potatoes and sprinkle each with a pinch of salt and a few grinds of black pepper. Continue layering with potatoes and melted butter and sprinkling with salt and pepper until all the potatoes are used, drizzling the remaining melted butter over the top.
• Bake until golden brown, 6 to 8 minutes. Garnish each skillet with a dollop of sour cream and a sprinkle of chives.

MINI ROSEMARY POMMES ANNA

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line the cups of a muffin tin with small rounds of parchment paper.
• Spoon 1 1/2 teaspoons melted butter into each muffin cup. Top with 1/2 teaspoon rosemary. Stir remaining rosemary into the remaining melted butter.
• Slice potatoes as thinly as possible on a mandoline; transfer to a large bowl. Pour in melted butter and rosemary. Season with salt and pepper. Toss potato slices to coat.
• Arrange potato slices in the muffin cups, layering them so that they overlap slightly in the shape of a flower. Drizzle remaining butter on top. Cover muffin tin with aluminum foil.
• Bake in the preheated oven until a sharp knife slides easily pierces the potatoes, about 35 minutes. Remove from the oven. Increase oven temperature to 425 degrees F (220 degrees C).
• Line a baking sheet with parchment paper. Invert muffin tin carefully onto the baking sheet. Rearrange any potato slices that fall out.
• Return potatoes to the oven and bake until edges are brown and crisp, about 30 minutes more.

MINI ROSEMARY POMMES ANNA

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line the cups of a muffin tin with small rounds of parchment paper.
• Spoon 1 1/2 teaspoons melted butter into each muffin cup. Top with 1/2 teaspoon rosemary. Stir remaining rosemary into the remaining melted butter.
• Slice potatoes as thinly as possible on a mandoline; transfer to a large bowl. Pour in melted butter and rosemary. Season with salt and pepper. Toss potato slices to coat.
• Arrange potato slices in the muffin cups, layering them so that they overlap slightly in the shape of a flower. Drizzle remaining butter on top. Cover muffin tin with aluminum foil.
• Bake in the preheated oven until a sharp knife slides easily pierces the potatoes, about 35 minutes. Remove from the oven. Increase oven temperature to 425 degrees F (220 degrees C).
• Line a baking sheet with parchment paper. Invert muffin tin carefully onto the baking sheet. Rearrange any potato slices that fall out.
• Return potatoes to the oven and bake until edges are brown and crisp, about 30 minutes more.

POMMES ANNA

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.