Pommes Anna. Translucent layers of crispy potatoes coated in thyme and garlic butter will make you rethink mashing regular old potatoes. Sometimes dinner calls for something pretty. Who knew potatoes could look so fancy?
Potatoes are washed, peeled and thinly sliced. While a mandolin is ideal for cutting even slices, I don’t have one so I used my trusty knife and a steady hand. Not all of my slices were perfect. Some were half slices. Some were too thick, others too thin. Not to worry, no one notices when they are layered upon each other!
The slices are then layered in overlaying circles in a buttered cast iron pan (or any pan you prefer). Once one full layer of potatoes is covering the bottom of the pan, coat it with spoonfuls of melted thyme and garlic butter. Then place the next layer, coat with butter, and continue until all the potatoes are used up.
The hardest part is flipping the galette out of the heavy cast iron pan. I had Bill flip for me, as my cast iron pan is too heavy for me to flip over one handed. Delicate wrists. (Sounds so much better than weak, bony wrists!) The potatoes in China are more watery than the waxy ones in America, so I had to drain excess liquid out of the pan before flipping.
It is then sliced and eaten hot or cold. Buttery, homey and so satisfying. You’ll wonder why you don’t this more often.
Pommes Anna – Potato Galette
3 large potatoes, about 1 1/2 pounds thinly sliced
80 grams (6 tablespoons) butter melted
1 clove garlic minced
4 sprigs thyme minced
1/2 teaspoon salt
1 teaspoon white pepper
Melt butter and add minced garlic, thyme, salt and pepper.
Wash potatoes and peel. Slice as thinly as possible.
Butter a heavy pan and arrange potatoes overlapping each other on the bottom of pan. Spoon butter mixture over potatoes. Add another layer of potatoes and cover with butter. Repeat until all potatoes have been used.
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Cover and cook at 425 for 20 minutes. Remove cover and cook another 15 minutes.
Place a plate over the pan and flip the pan over so the Pommes Anna pop out onto the plate. Careful! Both the pan and potatoes will be hot.