French Pommes Anna with a Twist (and Video)
Andy Anderson !
Now don’t get me wrong… I like to add stuff to my Pommes Anna, but let’s start with the basic recipe... make it once, and then add your own distinctive creative flair.
And if you like the video, don't forget to pinch the recipe ;-)
So, you ready to get cooking… Let’s go.
Featured Pinch Tips Video
1Chef’s Note: Click here to view the video of this recipe.
2Chef’s Note: There are two twists to this classic French recipe:
1. We will not be using the traditional pan: A special double baking dish made of copper called la cocotte à pommes anna. It consists of upper and lower halves, which fit into each other so that the whole vessel with its contents can be inverted during cooking.
2. We will be making these as individual servings in nice white ramekins. The size of ramekins is 4.5 inches across by 2-inches tall.
3Peel the potatoes.
4Chef’s Note: In a traditional pommes anna, the potatoes are peeled and then trimmed into cylindrical shapes. That way every slice is exactly the same size. And that makes the presentation look good.
Here’s what I do… I peel the potatoes, and then when we slice them, I save the good slices for the top and bottom, and hide the misshapen ones in the middle.
5Slice the potatoes into thin, 1/16-inch (0.2cm) slices.
6Chef’s Tip: The only way that you’re going to do this, without driving yourself crazy, is with a mandoline, so that the slices are of uniform thickness. You can purchase a professional French mandoline for hundreds of bucks, or you can pick up a small Japanese slicer (mandoline) for about ten bucks.
8Separate the nice perfectly round slices from the misshapen ones into two piles.
9Cut a piece of parchment paper into a round that fits on the bottom of the ramekin.
10Brush a bit of clarified butter on the bottom of the ramekin, place the parchment paper inside, and brush a bit more butter onto the top of the paper.
11Here’s where the fun starts: Take some of the good potato slices, and arrange them in a counter clockwise circle around the bottom of the ramekin (see the video).
12Add another layer of potatoes; this time clockwise, then more butter, salt and pepper.
13Continue the layering process until the ramekin is about 3/4 full. Don’t forget to finish with the good potato slices, and put the odd ones in the middle.
14Finish with another dash of butter, salt and pepper.
15Place a rack in the middle position, and then preheat the oven to 350 (176c).
16Remove the foil, increase the temperature to 425 (218c), and continue to bake for an additional 30 minutes.
18Remove from oven, allow to cool for 15 minutes, and then invert the ramekin onto a plate, and serve with your favorite, fish, poultry, beef, or whatever. Enjoy.