Petite Pommes Anna Buttery Scalloped Potato Stacks Food

POMMES ANNA

Steps:

• Preheat oven to 350 degrees F.
• Melt the butter in a small saucepan.
• Heat a medium nonstick or well seasoned cast iron skillet over medium to medium-low heat. With a sharp knife or box grater, slice the potatoes as thinly as possible. Pat the potato slices dry on a kitchen towel. Start to arrange 1 layer of overlapping potato slices over the bottom of the pan in concentric circles. Pour the clear liquid of the butter over the sliced potatoes, leaving the milky solids on the bottom of the saucepan. Repeat 2 more times, making 3 layers. Drizzle each layer with a bit of the butter and season the layers, alternating salt, pepper, and then nutmeg. Cook on low heat until potatoes are golden on the bottom and crisp around the outside, about 25 to 30 minutes. Shake the pan back and forth several times while cooking to keep from sticking.
• Pour off any excess butter into a small bowl and reserve. Place a flat pan lid, the diameter of the skillet, over the potatoes. Holding the lid firmly in place, gently flip over. Add the reserved butter to the pan and slide the potatoes back in. Put the skillet in the oven and bake for 25 to 30 minutes. Shake the pan back and forth several times while cooking to keep the potatoes from sticking. The bottom should be browned and crisp and the potatoes cooked through. Pour off any fat remaining in the pan and slide the potato cake onto a serving dish. Slice into wedges, sprinkle some grated Parmesan cheese and serve.

PETITE POMMES ANNA (BUTTERY SCALLOPED POTATO STACKS)

Steps:

• Preheat oven to 350ºF.
• Melt the buttery spread in a small saucepan over medium-low heat.
• Put about ½ teaspoon of the melted buttery spread into each of the wells of 12 muffins cups. Brush the spread up the sides (this should leave a small pool of the buttery spread in the bottom of each cup). Place a thyme sprig in the bottom of each muffin cup.
• Add the chopped thyme, rosemary and garlic to the remaining buttery spread in your saucepan, and let it simmer for about 2 minutes, or until fragrant.
• Using a mandolin, if you've got one, very thinly slice the potatoes into a large bowl. Add the melted herb-buttery spread, salt, and several turns of fresh ground black pepper. Thoroughly combine the ingredients, preferably with your hands, until the slices are well-coated.
• Later the potato slices in the prepared muffin cups. Drizzle any remaining butter and herbs from the bowl over the stacked potato cups.
• Cover tightly with foil, and bake for about 35 minutes. Remove the potatoes from the oven, and increase the oven temperature to 425ºF.
• Place a rimmed baking sheet upside down over your tinfoil covered muffin cups, and carefully flip everything together. Remove the muffin tins, leaving stacks behind on the tinfoil.
• Return the potato stacks to the oven, and bake for another 25 to 30 minutes, or until they are nice and crispy on the outside.