Potatoes Anna
Potatoes Anna (or pommes Anna) is a classic French dish of sliced, layered potatoes cooked in a very large amount of melted butter. It can be eaten hot or cold.
- Prep
- 17 min
- Cook
- 41 min
- Total
- 58 min
- Servings
- As written in source
- Difficulty
- Easy
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Equipment
Oven
Equipment
23 cm round pie tin
Procedure
Preheat the oven to 250 °C.
Procedure
Melt the butter.
Procedure
Slice the potatoes thinly. Press slices against absorbent paper to dry.
Procedure
Brush the tin with melted butter. Layer the potato slices into the tin, brushing each layer with butter and ending with butter on the top.
Procedure
Cover and bake in the oven for 20 minutes. Uncover and cook for a further 30 minutes.
Photo: The original uploader was Hayford Peirce at English Wikipedia. · CC BY-SA 3.0 · http://creativecommons.org/licenses/by-sa/3.0/ · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 7 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Nutrition information is not available for this recipe yet.
Reviews
No reviews yet. If you cook this, come back and tell everyone how it went.
