"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Pommes Ana Recipe

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This recipe for Pommes Ana, by , is from Family Recipes and Memories , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Melanie Henry

Category:
Category:

Ingredients:  
Ingredients:  
1 teaspoon kosher or sea salt
teaspoon pepper
2 tablespoons unsalted butter
3 pounds peeled baking potatoes, cut into ⅛ inch slices
1 tablespoon unsalted butter, melted
1 tablespoon chopped flat-leaf parsley

Directions:
Directions:
Preheat oven to 450
Bake in 10-inch iron skillet
Bake 20 minutes

Combine salt and pepper in a small bowl.

Melt 2 tablespoons of butter in a 10" cast iron or ovenproof heavy skillet over medium heat.

Arrange a single layer of potato slices, slightly overlapping, in a circular pattern in the pan; sprinkle with teaspoon salt mixture.

Repeat layer 5 times, ending with butter.

Press firmly to pack. Use a smaller skillet if you have one the right side.

Cover and bake at 450 for 20 minutes.

Uncover and bake an additional 25 minutes or until potatoes are golden.

Loosen the edges of potatoes with a spatula.

Place a plate upside down on top of the pan; invert potatoes onto the plate.

Sprinkle with parsley.

Number Of Servings:
Number Of Servings:
8 to 10
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
Named after a mid-19th-century Parisian beauty, this crispy, buttery potato cake with a creamy center is special occasion fare. ... We have had the pleasure of a friend bringing this dish on several holidays. The starch in the potatoes holds the cake together, so do not rinse the slices. The dish can be made ahead and reheated in a 350-degree oven for 10 minutes.

 

 

 

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