Pommes Anna
By Scanpan
Images
Serves
4
Ingredients
- 2 lbs Yukon Gold potatoes
- 2/3 cup unsalted butter, melted
- 2 cups Gruyère cheese, grated
- Salt and freshly ground black pepper
- Fresh thyme leaves (optional)
Procedure
Wash and peel the potatoes. Using a Global chef's knife, slice the potatoes very thinly (about 1/16 inch thick).
In a bowl, toss the potato slices with melted butter, salt, pepper, and thyme leaves if using.
Heat an 8-10 inch Scanpan frying pan over medium heat. Add a thin layer of melted butter.
Begin layering the potatoes:
Arrange a layer of overlapping potato slices in a circular pattern.
Sprinkle a thin layer of grated Gruyère over the potatoes.
Repeat these layers until all potatoes and cheese are used, ending with a layer of potatoes.
Place the pan over medium heat on the stovetop. Cook for about 5 minutes to crisp the bottom layer.
Transfer the pan to the preheated oven and bake for 45-50 minutes, or until the potatoes are golden brown and tender when pierced with a paring knife.
If desired, finish under the broiler for 2-3 minutes to create a crispy, golden top.
Remove from the oven and let it rest for 5 minutes.
Place a plate over the pan and carefully invert to release the Pommes Anna. Slice into wedges using a Global santoku knife and serve hot.
Pommes Anna
By Scanpan
Serves
4
Ingredients
- 2 lbs Yukon Gold potatoes
- 2/3 cup unsalted butter, melted
- 2 cups Gruyère cheese, grated
- Salt and freshly ground black pepper
- Fresh thyme leaves (optional)
Procedure
Wash and peel the potatoes. Using a Global chef's knife, slice the potatoes very thinly (about 1/16 inch thick).
In a bowl, toss the potato slices with melted butter, salt, pepper, and thyme leaves if using.
Heat an 8-10 inch Scanpan frying pan over medium heat. Add a thin layer of melted butter.
Begin layering the potatoes:
Arrange a layer of overlapping potato slices in a circular pattern.
Sprinkle a thin layer of grated Gruyère over the potatoes.
Repeat these layers until all potatoes and cheese are used, ending with a layer of potatoes.
Place the pan over medium heat on the stovetop. Cook for about 5 minutes to crisp the bottom layer.
Transfer the pan to the preheated oven and bake for 45-50 minutes, or until the potatoes are golden brown and tender when pierced with a paring knife.
If desired, finish under the broiler for 2-3 minutes to create a crispy, golden top.
Remove from the oven and let it rest for 5 minutes.
Place a plate over the pan and carefully invert to release the Pommes Anna. Slice into wedges using a Global santoku knife and serve hot.