Classic Pommes Anna
A classic French dish, pommes Anna translates as “Anna potatoes.” After baking in the oven for an hour with lots of butter, the potatoes emerge wonderfully tender and delectably crisp on top. It makes a delicious accompaniment to roasted and grilled meats. Use a sharp knife or a mandoline to cut the potatoes into thin, uniform slices. Our recipe calls for clarified butter, which is simple to make: In a small saucepan over medium heat, melt 16 Tbs. (2 sticks) (8 oz./250 g) unsalted butter until the milk solids separate from the fat. Skim the solids from the top, drain the clear butter into a dish and discard the milky solids.
Ingredients:
- 1/2 cup (4 fl. oz./125 ml) clarified butter, plus more as needed
- 2 lb. (1 kg) potatoes, such as Yukon Gold, peeled and cut into slices 1/8 inch (3 mm) thick
- Kosher salt and freshly ground pepper
- Chopped fresh chives for garnish
Directions:
Preheat an oven to 425°F (220°C). Brush a 10-inch (25-cm) braiser or gratin dish with 2 Tbs. of the clarified butter.
Place 1 potato slice in the center of the pan and cover the bottom with concentric circles of potato slices, slightly overlapping. Season with salt and pepper and drizzle with 1 Tbs. of the butter. Repeat with the remaining ingredients to form about 4 layers. Cover the pan tightly with a piece of buttered aluminum foil.
Set the pan over medium heat and cook until the potatoes sizzle, 1 to 2 minutes. Transfer the pan to the oven and bake for 30 minutes. Uncover the pan and press down on the potatoes with the back of a spatula. Continue to bake, uncovered, until the potatoes are golden brown, about 30 minutes more.
Let the potatoes cool slightly, then garnish with chives. Cut into slices and serve immediately. Serves 6.
Williams Sonoma Test Kitchen
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