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Très Grand Pommes Anna




Source of Recipe


Cooks Illustrated November 2000


Recipe Introduction


Très Grand Pommes Anna .....
for Pommes Anna for Home Cooks November 2000 ........

In this variation of Pommes Anna for Home Cooks (November/December 2000), a few extra tablespoons of butter and oil make this classic dish even more rich and decadent.

Do not slice the potatoes until you are ready to start assembling. Remember to start timing when you begin arranging the potatoes in the skillet – no matter how quickly you arrange them, they will need 30 minutes on the stovetop to brown properly. Serves 8 to 10



List of Ingredients




4 1/2 pounds russet, Yukon Gold, or white potatoes, peeled and sliced 1/16- to 1/8-inch thick
7 tablespoons unsalted butter, melted
1/2 cup vegetable or peanut oil, plus additional for greasing cookie sheet
Salt and ground black pepper




Recipe



1. Toss potato slices with melted butter in large bowl until potatoes are evenly coated. Adjust oven rack to lower-middle position and heat oven to 450 degrees.
2. Pour oil into 12-inch heavy-bottomed ovenproof nonstick skillet; swirl to coat pan bottom and set skillet over medium-low heat. Begin timing and arranging potato slices starting in center of skillet. Sprinkle potatoes evenly with scant 1/4 teaspoon salt and ground black pepper to taste. Arrange second layer of potatoes working in opposite direction of first layer; sprinkle evenly with scant 1/4 teaspoon salt and ground black pepper. Repeat layering potatoes in opposite directions and sprinkling with salt and pepper until no slices remain (broken or uneven slices can be pieced together to form a single slice; potatoes will mound in center of skillet); continue to cook over medium-low heat until 30 minutes elapses from the time you began arranging potatoes in skillet.
3. Using bottom of 9-inch cake pan, press potatoes down firmly to compact. Cover skillet and place in oven. Bake until potatoes begin to soften, about 20 minutes. Uncover and continue to bake until potatoes are tender when paring knife is inserted in center and edge of potatoes near skillet is browned, about 10 minutes longer. Meanwhile, line rimless cookie sheet or back of baking sheet with foil and coat very lightly with oil. Drain off excess fat from potatoes by pressing potatoes into skillet with bottom of cake pan while tilting skillet to pour off fat.
4. Set foil-lined cookie sheet on top of skillet. With hands protected by oven mitts or potholders, hold cookie sheet in place with one hand and carefully invert skillet and cookie sheet together. Remove skillet. Carefully slide potatoes onto platter; cut into wedges and serve immediately.