Pommes Anna

Ingredients

• 1.5 kg (3.3 lbs) potatoes, preferably Yukon Gold or Russet 1.5 kg (3.3 lbs) potatoes, preferably Yukon Gold or Russet
• 200g (7 oz) unsalted butter, melted 200g (7 oz) unsalted butter, melted
• 1 tablespoon fresh thyme leaves 1 tablespoon fresh thyme leaves
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 12g
• Carbohydrates (total, sugars): 40g, 2g
• Protein: 4g
• Fiber: 4g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the oven to 190°C (375°F).
2. 2.
   Peel the potatoes and slice them into thin rounds, about 2-3mm thick.
3. 3.
   Rinse the sliced potatoes in cold water to remove excess starch, then pat them dry with a kitchen towel.
4. 4.
   Brush a 9-inch round baking dish with melted butter.
5. 5.
   Arrange a layer of potato slices in the bottom of the dish, slightly overlapping them.
6. 6.
   Brush the layer of potatoes with melted butter and sprinkle with a pinch of salt, pepper, and fresh thyme leaves.
7. 7.
   Repeat the layering process until all the potatoes are used, making sure to brush each layer with melted butter and season with salt, pepper, and thyme.
8. 8.
   Press down gently on the layers to compact them.
9. 9.
   Cover the dish with aluminum foil and bake for 45 minutes.
10. 10.
    Remove the foil and continue baking for an additional 30 minutes, or until the top is golden brown and the potatoes are tender.
11. 11.
    Remove from the oven and let it rest for 5 minutes.
12. 12.
    Carefully invert the dish onto a serving platter, allowing the golden crust to be on top.
13. 13.
    Slice and serve the Pommes Anna while still warm.

Treat your ingredients with care...

• Potatoes — It is important to slice the potatoes thinly and evenly to ensure even cooking. Using a mandoline or a sharp knife will help achieve consistent slices.
• Butter — Make sure the butter is melted and at room temperature before brushing it onto the potatoes. This will ensure even distribution and prevent the potatoes from becoming greasy.

Tips & Tricks

• For a crispier crust, you can brush the top layer of potatoes with a little extra melted butter before baking.
• Experiment with different herbs such as rosemary or parsley to add a unique flavor to your Pommes Anna.
• To save time, you can use a food processor with a slicing attachment to slice the potatoes quickly and uniformly.
• Serve Pommes Anna as a side dish with roasted chicken, beef tenderloin, or grilled fish for a complete and satisfying meal.
• Leftover Pommes Anna can be refrigerated and reheated in the oven for a few minutes to regain its crispiness.

Serving advice

Serve Pommes Anna as a stunning side dish or as a main course accompanied by a fresh green salad. The golden crust and delicate layers of potatoes make it an impressive addition to any table.

Presentation advice

To present Pommes Anna beautifully, carefully invert the dish onto a serving platter, allowing the golden crust to be on top. Garnish with a sprig of fresh thyme or parsley for an elegant touch.