Butter a 15cm cake tin and arrange layer of potatoes over base - over lapping slices. 150g unsalted butter 2 cloves garlic finely chopped 1kg Maris Piper potatoes ½ x 20g pack fresh thyme leaves only plus 2 sprigs to garnish 1 echalion shallot peeled and thinly sliced.

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Remove the pan from.

Pommes anna. It will sizzle on contact. Cover them with a second layer dab with one-third of the butter and. Add the chopped garlic and cook until it starts to lightly caramelise.

Melt the butter in a pan over a moderate heat. Called Pommes Anna this dish was created during Napoleon IIIs era and named after one of the lovely women at court. The original recipe is.

Slice peeled potatoes into rounds as thin as possible 1mm if you have a mandolin. For starters youll want to use a. Traditionally made with enough butter to float the.

A buttery cake composed of paper-thin slices of potato pommes Anna is similar to potato gratin in the way it is layered and baked. This deceptively simple dish relies on a few secrets. The French is who.

Pommes Anna origin Created in France by a well known 19th century chef and apparently named after a famous Parisienne cocotte named Anna. Meet pommes Anna a classic Française recipe that requires little more than butter salt and spuds once you grasp the technique. Put a 7cm Anna tin on the range add the clarified butter and let it heat up.

But unlike a gratin which is lightly browned on top and. Select the neatest circles of potato and lay them overlapping in the hot oil.

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