My Take On Pommes Anna

So, I've been a little slow on the updating here lately, and I apologize. My job is going through some turmoil right now, and the last thing I usually want to do when I come home is cook anything. There's been lots of pizza in my house lately. BUT! Things seem to be starting to turn around. I have quite a few things coming up for you, but let's start here.

For Father's Day last sunday, I had oringally planned on making a cake, and potato salad. Well, something went terribly horribly wrong with the potato salad(raw potatoes...yummy), so I had to start all over. The last thing I felt like making was more potato salad, but I had promised a potato dish, so I went looking, and found this recipe.

Wikipedia defines Pommes Anna as a classic French dish of sliced, layered potatoes cooked in a very large amount of melted butter.

I found a basic recipe here, and then adapted it a little bit to fit my own tastes, which basically means adding cheese. Also, I highly recommend you invest in a cheap mandolin before trying this. I was slicing potatoes forever. I thought my hand might fall off.





Pommes Anna(adapted from Elra's Cooking)

Ingredients Needed:

3 lbs yukon gold potatoes
3 tbsp melted butter
3/4 cup fresh grated parmesan cheese
salt and pepper

To Make:

Peel the potatoes, then thinly slice, either by hand or with a mandolin(for the love of God, use a mandolin). Dry the potatoes with a paper towel. Starting with one potato slice in the center of a 9 inch pie pan, arrange the potatoes in a circular pattern, extending all the way to the edges of the pan. Pour 1 tbsp melted butter over potatoes, season lightly with salt and pepper, then sprinkle 1/4 cup of cheese on top of layer. Repeat twice more, ending with a layer of potatoes on top, and with 1/4 cup of cheese reserved. Cut a piece of parchment to fit over the top of potatoes, and bake at 375 for 1 hour. After the hour is up, remove the parchment, and sprinkle remaining cheese on top, and bake for another 15 minutes, until cheese is golden and bubbly.

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