Pommes Anna is a classic French dish of sliced, layered, and baked potatoes, that is relatively easy to make, but is an elegant side dish for any fall dinner party. Note this is also a posh alternative to mashed potatoes at Thanksgiving. See after the jump for ingredients and recipe...
|Served with seared duck leg with a raspberry and cassis sauce.|
- 2 lbs Yukon Gold or Red potatoes, peeled and sliced thinly (use a mandolin if you have one)
- salt and pepper to taste
- 1 rosemary sprig, minced (not the classic way, but adds great flavor)
- 1/4 teaspoon grated nutmeg (same as the rosemary)
- 1/4 cup clarified butter
- Note can be done with a skillet or a casserole dish. In this version I used a casserole dish.
- Heat oven to 400 Fahrenheit. Grease casserole dish with butter.
- Layer potatoes in casserole dish making sure to sprinkle with salt, pepper, rosemary, and nutmeg and brush with butter between layers.
- Pour remaining butter on top. Bake for approximately 45 minute or until top is gold-brown and crispy and a knife slides through the layers easily.