Wednesday, October 17, 2012

Pommes Anna

015 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
  1. Note can be done with a skillet or a casserole dish.  In this version I used a casserole dish.  
  2. Heat oven to 400 Fahrenheit.  Grease casserole dish with butter.
  3. Layer potatoes in casserole dish making sure to sprinkle with salt, pepper, rosemary, and nutmeg and brush with butter between layers.
  4. 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.
  5. Enjoy!



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