Pommes Anna is a classic potato dish in French cuisine. It’s usually made with butter, but, taking a page out of chef Laura Calder’s book, I used half and half. It’s melty and creamy. It’s herby and warm. It’s the perfect side to any kind of meat, but especially pork chops. Or chicken breasts. Or steak. Or buffalo. Or zebra filets. Okay fine, everything! And pommes Anna is fun to make too. Lots of layering and a bit of flexibility with herbs and spices. These were very calming to make, and the finished product proved a satisfying reward after having spent the morning tiring out a new puppy. Please welcome Penny the Black Lab Puppy, a much-loved new addition to our family!
She tried her hardest to get at these potato goodies while I was shooting them, but only managed to snag my red and white checked towel in her little mouth, prancing away as she tripped over the dragging ends of it. What a little troublemaker.
INGREDIENTS
4 potatoes (small-ish – this recipe makes 2 ramekins, so adjust accordingly), peeled and thinly sliced into discs
1/2 cup half and half or heavy cream
rosemary and thyme, chopped
pinch of paprika
salt and pepper
butter or non-stck spray
Just the Recipe link: Cream Potatoes Anna
DIRECTIONS
Preheat oven to 400 F.
Place the potatoes in a large dish and toss them in the half and half. Let them soak about 15 minutes.
Meanwhile, break out the parchment paper. You’ll need to trace a sheet of paper that will fit into the bottom of whatever baking dish you’re using (I used two ramekins, so I cut two circles to fit into the bottom). Then, you’ll need a slightly larger sheet of parchment paper to fit on top of the dish, covering the assembled potatoes. I find it easier to just cut all the parchment paper pieces at once and then set the top pieces aside. Butter or spray the bottom piece(s) and place into the bottom of the pan, butter side up.
Next, take the potatoes out of the cream and start layering them into your dish. Make a single layer of potatoes, then sprinkle with a bit of the salt, pepper, paprika, rosemary, and thyme. Keep alternating potatoes and seasonings until you use up all the potatoes.
Butter the top piece(s) of parchment paper and place firmly on top of the potatoes. If you’re using ramekins, place them in another larger pan.
Place a heavy pan on top of the potatoes; this weighs them down and bakes them into a creamy potato cake. Yum. Bake until super tender and let cool before turning out into a beautiful, delectably melty potato cake.
Enjoy! Oh and P.S. – happy Mayan end of the world day! See you all tomorrow….or not?!
KellyintheKitchen 