Potato Anna
Votes: 4
Time: 1 hour 10 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Potato pie "Potatoes Anna" is a classic of French cuisine. It was invented during the time of Napoleon III and consisted only of potatoes, plenty of butter, and salt. Over time, the recipe for Potatoes Anna has remained virtually unchanged, with only a few additional spices added, such as nutmeg, which perfectly accentuates the creamy flavor of the casserole. The potatoes, cut into thin round slices, are placed in a frying pan in several layers and baked until crispy golden on the outside and creamy and tender on the inside. Essentially, it's an upside-down pie that delights not only with its flavor but also with its charming pattern when served.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1.1 kg Russet Burbank potatoes, peeled and placed in a bowl of cold water
- 60 - 90 g unsalted butter, melted
- 1.5 tsp coarse salt
- 1/8 tsp freshly grated nutmeg
- Grated Parmesan
We recommend
Recipes with similar ingredients: potato, nutmeg, Parmesan cheese
Cooking the dish according to the recipe:
- Preheat oven to 175°C.
- Melt the butter in a small saucepan.
Heat a medium nonstick or seasoned cast iron skillet over medium-low heat. Using a sharp knife or a box grater, slice the potatoes as thinly as possible. Pat the potato slices dry with paper towels. Begin laying an overlapping layer of potato slices in the bottom of the skillet, working in a circle from the edges to the center. Pour the clear portion of the butter over the potato slices, leaving any solids at the bottom of the pan. - Repeat this process with the potato slices 2 more times, creating 3 layers of potatoes. Drizzle each layer with a little butter and sprinkle each layer with salt, pepper, and nutmeg, alternating. Cook over low heat until the potatoes are golden brown on the bottom, about 25-30 minutes. Shake the pan a few times during cooking to prevent sticking.
- Drain any excess butter into a small bowl and set aside. Place a flat lid the size of the pan over the potatoes. Keeping the lid firmly on the potatoes, carefully flip it over. Pour the reserved butter into the pan and reinsert the potatoes.
- Place the pan in the oven and bake for 25-30 minutes. Shake the pan a few times during baking to prevent the potatoes from sticking. The bottom of the casserole should be golden and crispy, and the potatoes should be cooked through. Drain any remaining fat from the pan and transfer the potato pie to a serving platter. Slice, sprinkle with grated Parmesan, and serve.
Author of the recipe - Jackie Hourigan is a writer and host of a cooking show.
Categories:
Similar recipes
