Pommes Anna

Pommes Anna

By
From
Leiths How to Cook
Serves
4-6
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
3 large floury potatoes
75g clarified butter, (see note)
freshly grated nutmeg
salt
freshly ground black pepper

Method

  1. Wash and peel the potatoes, then slice very thinly using a mandolin, or by hand.
  2. Heat the oven to 180ºC. Melt the clarified butter in a small saucepan.
  3. Brush a 15 cm non-stick ovenproof frying pan with the melted butter and arrange a layer of overlapping potato slices on the bottom of the pan. This will become the presentation side, so it needs to be neat. Brush the potatoes with a little butter and season well with salt, pepper and nutmeg.
  4. Repeat this layering to use all the potato, making a cake about 2.5 cm thick. Place the pan over a low to medium heat and allow the bottom layer of potato to turn golden and caramelise (check by lifting the edge with a palette knife); this can take up to 10 minutes. Shake the pan occasionally to ensure the potato is not sticking.
  5. Once the cake is golden underneath and releases from the pan, place a disc of greased greaseproof paper on top and weight the potato down with a smaller lid. Place the pan on a baking sheet in the middle of the oven for 40–45 minutes, or until a cutlery knife inserted into the potato passes through easily.
  6. Remove the small pan lid and greaseproof paper and invert a plate over the pan, then turn the plate the right way up, so the pan is now on top of the plate. Lower the plate to the table, leaving the pan over the potato cake for a couple of minutes and allowing it to self-release. Carefully remove the pan and serve.

Clarified butter

  • Clarified butter is butter from which the milk solids have been removed. It can be heated to a higher temperature than normal butter without burning. To prepare, put 250 g butter into a fairly deep saucepan and place over a low to medium heat until simmering. Simmer for 10–15 minutes, then allow the butter to cool. The milk solids will have fallen to the bottom of the pan and on top will be left the clear, pure butter fat. Carefully pour this off, without allowing any milk solids to follow. Discard the solids.
Tags:
Leiths School of food and wine
cookery course
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again