Pommes Anna was invented by chef Adolf Dugléré in Paris some time in the mid 1800s. It is named after [Anna Deslions], a prominent courtesan of the day who used to hang out at Dugléré’s Café des Anglais in Paris.
Fun fact: Potatoes were illegal in France between 1748 and 1772. They were banned because they were thought to spread leprosy! They were mainly used to feed livestock. Oh how times have changed.
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**Pommes Anna**
Source: [Recipe 30]( http://www.recipe30.com/3061.html/)
**Remember: When using a mandolin to cut vegetables/potatoes, use a guard to protect your hands!**
6-7 medium waxy potatoes (3 lb – 1.4kg )
¾ cup – 80g grated Parmesan cheese
7 tbsp – 100g butter
6 sprigs of thyme
Salt and Pepper
Preheat oven 400°F – 200°C
Peel and slice the potatoes fairly thin. (do not put in water or rinse) You can use a knife, but best cut with a mandolin or a food processor with slicer attachment. Cut thin but not too thin.
In an oven proof nonstick pan on medium heat, melt the butter until it starts to foam. Remove from heat.
Garnish with a few sprigs of thyme in bottom of the pan, then layer the potato slices overlapping in a concentric circle. Start with one nice round slice in the centre. Then an inner circle, then the outer circle. The bottom will be the top, so even spacing and arrangement is key for a great presentation. Add a fine grate of Parmesan cheese, salt and pepper. Repeat this step two more times. (Do not put Parmesan on last layer)
Place pan over high heat and cook until the potatoes start to brown approx 5 minutes.
Place a round piece of parchment paper (cartouche) on top. Seal the top with foil or a fitting pan lid.
Transfer to oven and bake at 400°F – 200°C for 30 minutes. Remove lid/foil and parchment paper and continue to cook another 15 minutes or until fork tender.
Run a spatula around the edges of the pan to loosen any stuck potato. Place a serving plate on top and carefully flip in one go.
Leave to rest 10 minutes, slice into wedges and serve.
**Tip**: He uses regular butter here and that will be fine, but this is even better when you use clarified butter because clarified butter won’t burn and has no water in it.
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