Pommes Anna
Total time: 1 hour 15 minutes
A mandolin makes quick work of slicing the potatoes but is not necessary. Clarifying the butter is not difficult, just a bit fussy. Try to make the first layer as neat as you can. Remember this will be the lovely, golden brown top when you unmold the Pommes Anna. This is enough for 2 meals or 4 persons
Ingredients:
- 1/3 cup butter, 71gr, 2.5oz
- 4 - 5 medium potatoes, 24oz, 750gr, peeling optional (I don't bother but purists would be appalled), 700gr, 25.7oz
- salt & pepper, 1.5gr, .05oz salt
Instructions:
- Clarify butter: melt butter in small pan over low heat just so that it is melted. You will notice the white milk solids in the butter. We don't want these.
- With a small spoon skim off as much of the floating milk solids as you can.
- Then carefully pour the clear (mostly) butter into a glass measuring cup leaving behind the remaining solids.
- Pommes Anna: Using a basting brush and some of the clarified butter, generously butter the inside of a round, glass baking dish. Mine is about 8" (20cm) in diameter and the potatoes will come up about 2/3's to the top.
- Slice the potatoes into paper thin slices, using a mandolin, box slicer, food processor, or a sharp knife.
- Line the bottom of the baking dish with a layer of potato, brush very lightly with butter.
- Add a layer of potato, brush with butter. Repeat until you have used all of the potatoes. If you use salt & pepper put a little on the middle and top layers.
- Cover with a lid or foil and bake in 400F (200C) oven for 60 minutes.
- Remove, and let rest for 5 - 10 minutes.
- Invert on to a large plate - it should retain it's shape. Slice into wedges and serve.
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| Nutrition Information Recipe serves 4 Entire Recipe / per serving Calories: 1048 / 262 Total Carbohydrates: 112 / 28 Dietary Fiber: 16 / 4 Total Fat: 58 / 14 Saturated Fat: 36 / 9 Cholesterol: 164 / 41 Protein: 15 / 3.75 Calcium: 100 / 25 Sodium: 1010 / 252 |
General Technical Details and Disclaimer:
Note: The Nutrition Information assumes is for the butter before being clarified and assumes it's all used... I normally have a bit leftover..
Measurements are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale
and the USDA Nutrient Data Library: http://ndb.nal.usda.gov/
