Sweet Potatoes Anna Food

POTATOES ANNA

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.

YUKON GOLD AND SWEET POTATOES ANNA

Steps:

• Preheat oven to 425 degrees. Cut Yukon Gold and sweet potatoes into 1/8-inch-thick slices with a handheld slicer or sharp knife, keeping potato varieties separate.
• Brush an ovenproof 9- or 10-inch nonstick skillet with some butter. Starting in center of pan, arrange about 20 Yukon Gold slices, slightly overlapping, in a circular pattern, covering surface. Brush with butter and generously season with salt and pepper. Make next layer with sweet-potato slices; brush with butter and season. Repeat, alternating colors. Drizzle remaining butter on top of potatoes.
• Cook potatoes over medium-high heat until butter vigorously bubbles in pan, about 4 minutes. Transfer to oven and bake 30 minutes. Tent loosely with foil and continue to bake until potatoes are easily pierced with a knife, about 20 minutes more. Remove from oven, and run a heatproof flexible spatula around edges of potatoes to loosen. Let cool; carefully invert onto a plate, cut into wedges, and serve.

SWEET POTATOES ANNA

Steps:

• Heat oven to 425 degrees. Using a mandoline or sharp knife, slice potatoes about 1/8-inch thick. Place in a very large bowl, and add butter, thyme and salt and pepper to taste. Toss well until all slices are well coated with butter and seasonings.
• Reserve about a dozen of the best-looking slices for top layer. Arrange a layer of slightly overlapping slices in 10-inch round gratin dish, skillet or other shallow ovenproof pan. Layer potatoes until all are used, topping gratin with reserved slices.
• Place a sheet of heavy-duty foil directly on top of potatoes. Place pan in oven, and place a heavy pan slightly smaller in diameter than first pan directly on foil. Bake for 30 minutes.
• Remove top pan, and carefully peel away foil. (If necessary, use a spatula to help separate foil from potatoes.) Continue baking until potatoes are soft and top is almost caramelized, 20 to 30 minutes longer. Cut into wedges and serve hot.

POTATOES ANNA

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.

SWEET POTATOES ANNA

Steps:

• Preheat oven to 450 degrees F. Melt butter in a small saucepan over medium heat. Meanwhile, slice the sweet potatoes on a mandoline. Soak prunes in port for 20 minutes, then drain and roughly chop. Coat a cast-iron skillet with butter, then arrange half of the potatoes in an overlapping circle until the bottom of the skillet is covered. Brush the top generously with melted butter, and sprinkle with salt and pepper. Scatter half of the prunes over the sweet potatoes, then repeat the whole process. Press down on the potatoes so they are compact.
• Bake 20-30 minutes until potatoes are cooked through and nicely caramelized. Run a knife around the edge of the skillet to loosen. Place a serving plate on top of the skillet and flip over to serve.

SWEET POTATOES ANNA WITH PRUNES

Steps:

• Clarify the butter: In a small saucepan set over low heat, melt the butter. Skim off any foam, then pour the clear liquid into a bowl, leaving behind the solids.
• Heat the port to a simmer in a small saucepan over medium heat. Add the prunes, turn off the heat and let them soak until plumped, about 20 minutes. Drain and chop the prunes coarsely.
• Heat oven to 450 degrees.
• Brush a layer of clarified butter onto your favorite 8- or 9-inch round baking dish or ovenproof frying pan.
• Arrange a layer of potatoes, overlapping in circles, in the dish. Brush with the clarified butter and season with salt and pepper. Arrange another layer of potatoes and sprinkle with about half the prune pieces. Season with salt and pepper. Brush with clarified butter. Repeat with one more layer of potatoes and prunes, then end with a layer of potatoes. Remember to brush each layer with clarified butter and salt and pepper. You can do four layers of potatoes or six; it's up to you. Pack the potatoes tightly by pressing down on them with your palms. If there's a little butter left at the end, it's no big deal.
• Bake until crisp and tender, 35 to 45 minutes.
• Remove from the oven and let cool in the pan for a few minutes. Then flip the cake onto a serving plate and cut into wedges. If desired, finish with a dusting of sugar and a couple of minutes of broiling, for a brûlée top. It can also be made using apples and prunes, or just apples.

POMMES ANNA WITH GRUYERE

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.

YUKON GOLD & SWEET POTATOES ANNA

Steps:

• Preheat oven to 425.
• Cut Yukon Gold and sweet potatoes into 1/4 inch thick slices with a handheld slicer or sharp knife, keeping potatoes varieties separate.
• Brush on ovenproof 10" non-stick skillet with butter on bottom of pan.
• Starting in center of pan arrange about 20 slices, slightly overlapping, in a circular pattern, covering surface.
• Brush with butter and generously season with salt and pepper.
• Make another layer with sweet potato slices; brush with butter and season.
• Repeat, alternation Yukon Gold and sweet potato slices, you should have 4 to 5 layers when done.
• Drizzle any remaining butter on top of potatoes.
• Place skillet over medium high heat and cook until butter vigorously bubbles in pan about 4 minutes.
• Transfer to oven and bake 30 minutes.
• Tent loosely with foil and continue to bake until potatoes are easily pierced with a knife, about 20 minutes more.
• Remove from oven.
• Run a small rubber spatula around edges of potatoes to loosen.
• Carefully invert onto a plate and cut into wedges.

POTATOES ANNA

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.

SWEET POTATOES ANNA

Steps:

• Preheat the oven to 375 degrees.
• Cut the potatoes into slices about 1/8-inch thick. Cut the leeks in half lengthwise, then into very thin slices.
• Butter a shallow, round 10-inch baking dish. Arrange a layer of potato slices in the pan in overlapping circles. Brush with about one fourth of the melted butter. Top with about half of the leeks and half of the thyme. Season with salt and pepper. Repeat with another layer of potatoes and the remaining leeks and thyme. Top with a final layer of the best-looking potato slices. Brush the top layer with about one-fourth of the melted butter.
• Cover the pan with aluminum foil. Place a heavy skillet or baking dish on top to press the potatoes into a compact mass. Bake for 30 minutes. Remove the skillet and foil and baste the top layer with the remaining butter. Continue baking for about 30 minutes, until the potatoes are very soft and the top and bottom layers have started to caramelize. (If the potatoes begin to char, cover the top with foil.) Cool for 15 minutes before serving.

SWEET POTATOES ANNA

Steps:

• Heat oven to 425 degrees F.
• Using a mandoline or sharp knife, slice potatoes about 1/8" thick.
• Place in a very large bowl and add butter, thyme, salt and pepper, to taste and toss well, until all the slices are well coated with butter and seasoning.
• Reserve about a dozen of the best slices for the top layer.
• Arrange a layer of slightly overlapping slices in a 10 inch round gratin dish, skillet or other shallow oven-proof pan.
• Layer potatoes until all are used and top with the reserved slices.
• Place a sheet of heavy-duty foil directly on top of potatoes. Now take another heavy oven-proof pan, slightly smaller than the pan with the potatoes in it, and put it on top of the foil (this will act as a press).
• Place in the oven and bake for 30 minutes.
• Remove top pan, and carefully peel away foil. You may have to use a spatula to help separate the foil from the potatoes.
• Continue baking until potatoes are soft and top is almost caramelized, 20-30 minutes longer.
• Cut into wedges and serve hot.

SWEET POTATOES ANNA

Steps:

• Preheat the oven to 400 degrees F.
• Thinly slice the potatoes using a mandoline, the slicing blade of a food processor or a chef's knife.
• Place the butter in the cast-iron or ovenproof skillet and melt it in the preheated oven. Remove and swirl the butter around to coat, and then pour the butter into a dish.
• Arrange the sweet potato slices in overlapping concentric circles in the skillet, brushing each layer with some of the butter, sprinkling with salt and pepper, and pressing down to compact, until all of the potatoes and butter have been used. Place a layer of foil directly on the top layer and place an empty pan on top to pack the potatoes down.
• Bake until the potato cake can be easily pierced with a knife indicating the potatoes are tender, about 45 minutes. Run a metal spatula around the edge and then carefully invert the potato cake onto a serving platter.

SWEET POTATOES ANNA

Steps:

• Preheat the oven to 375 degrees. Brush 1 tablespoon melted butter on bottom and sides of 8-inch cake pan. Layer the potato slices in concentric circles on bottom of pan. Brush with melted butter. In a small bowl combine the Parmesan with cumin and cayenne. Sprinkle 1/4 of the mixture on top of the potatoes, then season with salt and pepper. Repeat layering 3 times, topping with cheese. Cover the pan with foil. Bake 45 minutes, then uncover and bake 15 to 20 minutes more. Invert onto a platter and serve in wedges.