Classically French Potato Anna or Pommes Anna is a beautiful and delicious dish of thinly sliced potatoes with copious amounts of melted butter.
The dish is reputed to be of the Napoleonic era and is most commonly credited to Adolphe Dugléré, chef to the Rothschild family and manager at Les Frères Provençaux at the Palais-Royal from 1848 to 1866.
Traditionally baked and browned in a skillet or mold, it is then turned out onto a serving platter and cut into wedges.
In fact, “A special double baking dish made of copper called la cocotte à pommes Anna is still manufactured in France for the cooking of this dish. 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.”
Just so you know what it looks like![amazonjs asin=”B000T5S3D2″ locale=”US” title=”Mauviel 6.3 inch Pomme Anna Pan 1.3QT”]
Classically French Potato Anna
1/2 cup clarified butter, melted
2-lb red potatoes
2 teaspoons fresh thyme, coarsely chopped
salt and freshly ground pepper to taste
Preheat oven to 425-degrees. Brush an 8-inch skillet or baking dish with butter.
Thinly slice potatoes to 1/8-inch thickness. Using a mandoline makes this job much easier, giving the potatoes a uniformity.
Begin overlapping potato slices around the edges of the skillet or baking pan and then fill in the center. Season with salt and pepper, fresh thyme leaves and drizzle with about 1 tablespoon of the butter. Repeat this layering process (potatoes, salt and pepper, thyme, melted butter) using remaining potato slices.
Cover skillet or pan with foil. and bake in a 425-degree oven for about 30 minutes. Uncover the dish and continue baking for an additional 30 minutes, or until the potatoes are golden brown.