Old Fashioned Potatoes Anna Food

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POTATOES ANNA



Potatoes Anna image

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

6 medium russet potatoes (2 3/4 pounds total), peeled
6 tablespoons butter, melted
Coarse salt and ground pepper

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

POTATOES ANNA



Potatoes Anna image

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

2 lb Yukon Gold potatoes (6 medium), peeled, thinly sliced
5 tablespoons butter
1 1/2 teaspoons finely chopped fresh thyme
2 cloves garlic, finely chopped
3/4 teaspoon salt
1/4 teaspoon pepper
6 tablespoons grated Parmesan cheese

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



Potatoes Anna image

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

2 tablespoons butter or 2 tablespoons margarine
1 teaspoon salt
4 cups potatoes, peeled &,sliced 1/4 inch thick

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.

POMMES ANNA WITH GRUYERE



Pommes Anna with Gruyere image

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

¾ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon thyme
2 tablespoons butter, divided
1 thinly sliced sweet onion
1 ½ pounds Yukon gold potatoes, peeled and thinly sliced
1 cup shredded Gruyere cheese

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

OLD-FASHIONED POTATOES ANNA



Old-Fashioned Potatoes Anna image

Cheddar cheese, onion and sweet red pepper make these potatoes extra-special and flavorful.-Megan Gerritsen, Bridgwater, Maine

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4-6 servings.

Number Of Ingredients 6

3 eggs, separated
2 cups mashed potatoes (without added milk and butter)
3/4 cup shredded cheddar cheese
2 teaspoons finely chopped green onion
2 teaspoons finely chopped sweet red pepper
Salt and pepper to taste

Steps:

  • In a bowl, beat egg yolks. Add potatoes, cheese, onion and red pepper. In a bowl, beat egg whites until stiff peaks form; fold into potato mixture. Add salt and pepper. , Place in a greased 1-1/2-qt. baking dish. Cover and bake at 400° for 20 minutes.

Nutrition Facts : Calories 137 calories, Fat 7g fat (4g saturated fat), Cholesterol 121mg cholesterol, Sodium 131mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 2g fiber), Protein 7g protein.

POTATOES ANNA



Potatoes Anna image

Provided by Food Network

Categories     side-dish

Time 1h50m

Yield 6 to 8 servings

Number Of Ingredients 5

Melted butter, for brushing
3 pounds/1.4 kg baking potatoes, such as Yukon gold or russets
2 cups/500 ml heavy cream
Salt and freshly ground pepper
A handful or 2 of chopped fresh thyme and rosemary

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.

POMMES ANNA (POTATOES ANNA)



Pommes Anna (Potatoes Anna) image

Make and share this Pommes Anna (Potatoes Anna) recipe from Food.com.

Provided by GinnyP

Categories     Breakfast

Time 1h

Yield 8 serving(s)

Number Of Ingredients 6

1 teaspoon kosher salt or 1 teaspoon sea salt
1/2 teaspoon black pepper
2 1/2 tablespoons unsalted butter
3 lbs peeled baking potatoes, cut into 1/8 inch thick slices
1 tablespoon unsalted butter, melted and divided
1 tablespoon chopped fresh flat-leaf parsley (optional)

Steps:

  • Preheat oven to 450 degrees F.
  • Combine salt and pepper in a small bowl.
  • Melt 2 1/2 T butter in a 10-inch cast iron or ovenproof heavy skillet over medium heat.
  • (I've found pan size is important here. Otherwise adjust quantities and cooking times.) Arrange a single layer of potato slices, slightly overlapping, in a circular pattern in pan, sprinkle with 1/4 tsp salt mixture.
  • Drizzle 1/2 tsp melted butter over potatoes.
  • Repeat layers 5 times, ending with butter; press firmly to pack.
  • (I press firmly to pack before adding the last of the butter.) Cover and bake at 450 degrees for 20 minutes.
  • Uncover and bake an additional 25 minutes or until potatoes are golden.
  • Loosen edges of potatoes with a spatula.
  • Place a plate upside down on top of pan, invert potatoes onto plate.
  • Sprinkle with parsley, if desired.

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