Potatoes - Pommes Anna
Recipe: #9756
May 31, 2013
Categories: Casseroles, Side Dishes, Potatoes, French, Pacific Northwest, Pacific Rim, 5 Ingredients Or Less, Brunch, Christmas, Easter, Fathers Day, Mothers Day New Years, Romantic Dinner, Sunday Dinner, Thanksgiving, Valentine's Day, Oven Bake, Gluten-Free, No Eggs, Vegetarian, Vegetarian Dinner, more
"These potatoes are special and definitly not diet!!! Crunchie for a special meal or buffet. Evolved from "French cooking by Eileen Reece""
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (174.8 g)
- Calories 255.6
- Total Fat - 19.3 g
- Saturated Fat - 12.2 g
- Cholesterol - 50.8 mg
- Sodium - 201.9 mg
- Total Carbohydrate - 20 g
- Dietary Fiber - 2.3 g
- Sugars - 6.1 g
- Protein - 1.9 g
- Calcium - 29.9 mg
- Iron - 0.6 mg
- Vitamin C - 15 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat8 oven to 375f degrees.
Step 2
Peel the potatoes and slice them thinly.
Step 3
(if you have one use a mandolin) Thickly butter a deep charlotte mould and line the sides with potato slices placed closely to gether and attached firmly to the butter.
Step 4
Cover the bottom also and sprinkle lightly with salt, freshly ground pepper and flecks of butter, cover with another layer of potatoes, seasoning and butter and so on until the tin is three-quarters full.
Step 5
Cover with buttered paper and cook for 45 minutes or until tender when pierced with a sharply pointed knife.
Step 6
To serve, pass the blade of a knife around the inside of the tin, hold a heated plate over it and invert, giving a sharp tap as the plate is set down to turn out the contents.
Step 7
The inside should be soft and the outside crust crisp and golden brown.
Tips
No special items needed.
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