pie Credit: Ngoc Minh Ngo
Pommes Anna is a traditional French dish that dates back to the 19th century. It’s similar to potato gratin in technique – it’s layered and baked – but even more minimal. No cream, no cheese, just potatoes and butter. Here, paper-thin slices of potato are joined by another humble tuber, the stalwart sweet potato, and the whole thing is baked in a skillet like an upside-down cake. The resulting dish is crisp and golden on the outside and earthy and tender on the inside. It also makes for a beautiful presentation and is sure to be a scene-stealer at any fall or winter meal. Here’s how to get potatoes Anna right every time. Get the Yukon Gold and Sweet Potatoes Anna Recipe mandolin-040-mld110668.jpg Credit: Bryan Gardner 1. USE A MANDOLINE The Japanese Benriner mandoline slicer (jbprince.com) makes quick work of cutting potatoes and other vegetables into thin, even slices. It’s less intimidating and easier to clean and store than a traditional metal mandoline. potatos-117-mld110672.jpg Credit: Bryan Gardner 2. BEGIN THE LAYERING Choose the prettiest slices for your first layer of potatoes, as those will be on top when you invert the potato cake. Layer in a spiral fashion. pommes anna potatoes Credit: David Malosh 3. BRUSH WITH MELTED BUTTER As you assemble alternating layers of Yukon Gold and sweet potatoes, brush each with melted butter for added richness. pommes anna potatoes pepper Credit: David Malosh 4. SEASON GENEROUSLY Root vegetables can take a lot of salt, so don’t be stingy. Add salt and pepper to each layer so every forkful is evenly seasoned. pommes anna potatoes layers Credit: David Malosh 5. ADD THE FINAL LAYERS You should have four to five layers when you’re done. Plenty of butter and a nonstick skillet make the result very easy to turn out.
pie Credit: Ngoc Minh Ngo
pie Credit: Ngoc Minh Ngo
pie
Credit: Ngoc Minh Ngo
Pommes Anna is a traditional French dish that dates back to the 19th century. It’s similar to potato gratin in technique – it’s layered and baked – but even more minimal. No cream, no cheese, just potatoes and butter. Here, paper-thin slices of potato are joined by another humble tuber, the stalwart sweet potato, and the whole thing is baked in a skillet like an upside-down cake. The resulting dish is crisp and golden on the outside and earthy and tender on the inside. It also makes for a beautiful presentation and is sure to be a scene-stealer at any fall or winter meal. Here’s how to get potatoes Anna right every time.
mandolin-040-mld110668.jpg Credit: Bryan Gardner
- USE A MANDOLINE
The Japanese Benriner mandoline slicer (jbprince.com) makes quick work of cutting potatoes and other vegetables into thin, even slices. It’s less intimidating and easier to clean and store than a traditional metal mandoline.
potatos-117-mld110672.jpg Credit: Bryan Gardner
- BEGIN THE LAYERING
Choose the prettiest slices for your first layer of potatoes, as those will be on top when you invert the potato cake. Layer in a spiral fashion.
pommes anna potatoes Credit: David Malosh
- BRUSH WITH MELTED BUTTER
As you assemble alternating layers of Yukon Gold and sweet potatoes, brush each with melted butter for added richness.
pommes anna potatoes pepper Credit: David Malosh
- SEASON GENEROUSLY
Root vegetables can take a lot of salt, so don’t be stingy. Add salt and pepper to each layer so every forkful is evenly seasoned.
pommes anna potatoes layers Credit: David Malosh
- ADD THE FINAL LAYERS
You should have four to five layers when you’re done. Plenty of butter and a nonstick skillet make the result very easy to turn out.
mandolin-040-mld110668.jpg Credit: Bryan Gardner
mandolin-040-mld110668.jpg
Credit: Bryan Gardner
potatos-117-mld110672.jpg Credit: Bryan Gardner
potatos-117-mld110672.jpg
pommes anna potatoes Credit: David Malosh
pommes anna potatoes
Credit: David Malosh
pommes anna potatoes pepper Credit: David Malosh
pommes anna potatoes pepper
pommes anna potatoes layers Credit: David Malosh
pommes anna potatoes layers
