Pommes Anna

stu_spivak

Ingredients

2 pounds potatoes

1/2 cup butter, melted

1/4 cup onion, grated

Salt and pepper or garlic

Preparation

Peel and slice potatoes very thin. Brush bottom and sides of souffle dish with melted butter. Arrange potatoes, overlapping slices, around sides of dish. Cover bottom of dish with potatoes, brush with butter, sprinkle with salt and onion. Repeat layer until all ingredients are used. Cover with foil. Bake 400 degrees for 40 minutes. Remove foil and bake 30 minutes more. Unmold onto serving platter to serve.

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About

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.