Hello everybody, it is me, Dave, welcome to my recipe site. Today, we’re going to make a distinctive dish, pommes anna. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
This is the best Pommes Anna I've ever had. It takes a little time to put together but the results are well worth it. Please don't try to lower the amounts of butter or cheese in this dish, it's supposed to be decadent.
Pommes Anna is one of the most popular of recent trending meals in the world. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look wonderful. Pommes Anna is something that I’ve loved my whole life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook pommes anna using 5 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Pommes Anna:
- Get 2 x large Maris piper or King Edward potatoes
- Get picked thyme
- Take 50 g butter
- Get olive oil
- Get salt and pepper
Potatoes are peeled and sliced very thin. The slices, salted and peppered, are layered into a pan (see below), generously doused with clarified butter, and baked/fried until they form a cake. A classic French dish, pommes Anna translates as Anna potatoes. A mandoline works well for cutting the potatoes into thin, uniform slices.
Steps to make Pommes Anna:
- Peel the potatoes and keep in a bowl under cold water, when ready you need to VERY thinly slice them, I suggest a mandolin for this but please take care they are also known as 'Japanese finger slicers'. If you do this by hand you must keep the slices consistent in size
- Now drain the sliced potato and allow the excess water to drain away, drizzle olive oil and seasoning in a non-stick frying pan. Then start arranging the potato slices around the edge slightly overlapping them. When you have completed the circle if there is a gap in the centre carefully lay slices in there.
- Season the top of the potatoes and pick thyme, drizzle more olive oil and then repeat another 2 layers. Sit pan over a medium heat and cook until the bottom is lovely and golden, add a few knobs of butter to help the colour, this will hopefully set the slices so them stick together. Be careful as you lit the edge to check for the colour.
- To turn the galette you must firstly be very careful not to spill hot fat on you, sit a large plate over the pan, sit a tea towel over the plate. Grip the bottom of the pan so that the pan and plate are firmly together and in one confident movement turn through 180 degrees.
- Return the pan to the stove oil, butter and slide the galette back on the underside, cook this side until lovely and golden brown again. The galette will need to be oven cooked to finish the centre so if you are happy to you can put your pan in the oven, I made 2 this time so I transferred the potato to a lined baking tray, repeated the process with the other galette and then baked at 180c for 10 minutes
- You can serve immediately or simply re-heat later in the day, so these are perfect for saving you time later when you finish your meal, you see me looking very pleased in the second image and a nice stylish close up of the very delicious Pommes Anna.
- The above screen shots are taken from my Youtube cookery channel feel free to watch the video https://www.youtube.com/watch?v=YNAzKWZxWOU&t=142s
It was most likely named after Anna Deslions, one of the café's grandes cocottes, who is said to have entertained an international coterie of princes and other dignitaries in a private salon above the dining room. Thinly sliced potatoes are layered with garlic-and-thyme butter and a sprinkle of Parmesan for an extra boost of flavor that can't. This classic French dish can be baked up to eight hours ahead. Let it cool completely, then cover loosely with foil, and refrigerate. A twist on the classic Pommes Anna recipe layers Yukon gold potatoes, Gruyere cheese, and sauteed onions for a rich au gratin side dish.
So that is going to wrap this up with this special food pommes anna recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
