Pommes Anna
Pommes Anna is the classic French dish of sliced and layered potatoes cooked in a very large amount of melted butter. It was created by Chef Adolfe Duglere in the 19th century in honor of actress Anna Deslions. It is cooked in a special double baking dish made of copper consisting of upper and lower halves which fit into each other so that the whole vessel with its contents can be inverted during cooking. At the end of the cooking period, the dish is unmolded and forms a cake 6 to 8 inches in diameter and about 2 inches high.
Total Steps
9
Ingredients
6
Tools Needed
8
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http://shabscuisine.blogspot.com/2009/01/gulab-jamun.htmlIngredients
- 2 pounds potatoes
- 1/2 cup butter, melted
- 1/4 cup onion, grated
- to taste salt
- to taste pepper
- to taste garlic(optional)
Instructions
Step 1
Peel and slice potatoes very thin.
Step 2
Brush the bottom and sides of the souffle dish with melted butter.
Step 3
Arrange potatoes, overlapping slices, around the sides of the dish.
Step 4
Cover the bottom of the dish with potatoes, brush with butter, then sprinkle with salt and onion.
Step 5
Repeat layering until all ingredients are used.
Step 6
Cover the dish with foil.
Step 7
Bake at 400 degrees Fahrenheit for 40 minutes.
Step 8
Remove the foil and bake for 30 minutes more.
Step 9
Unmold onto a serving platter to serve.