Pommes Anna
Pommes Anna, also known as Potatoes Anna is a simple, yet impressive side dish that is sure to be a showstopper at your next dinner party. It's buttery crispy on the golden brown outside, and melt in your mouth tender on the inside.
Ingredients
- 2 ½ pounds Yukon Gold Potatoes (See Note 1)
- ¼ cup clarified unsalted butter
- ½ teaspoon Kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 cup (4 ounces) shredded Swiss cheese
Instructions
- Preheat oven to 400° F.
- Peel potatoes; slice ⅛-inch thick (See Note 2). Place in cold water until ready to use.
- Drain potatoes; place in single layers on paper towels to dry completely.
- Heat 2 tablespoons of clarified butter over medium heat in a 10-inch nonstick oven-proof skillet. When hot, arrange ⅓ of the potatoes in a layer by starting at the outside of the pan and overlapping the slices in a clockwise fashion.
- Sprinkle 2 teaspoons of clarified butter, ⅛ teaspoon of salt, and a pinch of black pepper on potatoes. Sprinkle with half of the shredded Swiss cheese.
- Repeat with half of remaining potatoes, 2 teaspoons of clarified butter, ¼ teaspoon of salt, a pinch of black pepper, and remaining Swiss cheese.
- Finish with a layer of the remaining potatoes. Sprinkle with remaining clarified butter, remaining salt, and remaining pepper.
- Cook for 20 minutes over medium heat to brown the bottom of the potatoes.
- Place a piece of parchment paper on top of potatoes, and a heavy weight. Press down to compress the potatoes. (See Note 3)
- Cook for 20 minutes in preheated 400° F oven. Remove from oven; press weight with a dish towel or pot holder to compress potatoes. Remove parchment paper and weight; return potatoes to oven for 20 additional minutes.
- Remove from oven. Carefully loosen sides and bottom of potatoes with spatula. Invert on serving plate. Cut into wedges and serve. (See Note 4)
- Yield: 6 to 8 servings.
Tips/Notes
- May use russet potatoes in place of Yukon Gold potatoes. However, the Yukon Gold potatoes are better in my opinion.
- I used my food processor with a 3 mm slicing blade to slice the potatoes.
- I used an 8-inch cast iron skillet for the weight.
- Leftovers can be refrigerated and reheated at 350° F for 10 to 15 minutes.
Nutrition
Calories: 182kcalCarbohydrates: 18gProtein: 7gFat: 9gSaturated Fat: 5gCholesterol: 26mgSodium: 185mgPotassium: 595mgFiber: 3gSugar: 0gVitamin A: 110IUVitamin C: 16.2mgCalcium: 149mgIron: 4.6mg
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