4174 Pommes de Terre Anna

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Trim the potatoes cylindrical shape then cut them into thin slices; wash and dry in a cloth.

Arrange the slices overlapping in a thickly buttered Pommes Anna mould or a thick-bottomed sauté or omelette pan, arrange another layer on top going in the opposite direction to the first then season and spread with butter. Continue in this way until there are 5 or 6 layers of potatoes.

Cover the pan and cook in a hot oven for 30 minutes turning it in the mould if necessary so that it colours evenly all over.

Turn out on to a lid, allow the excess butter to drain off, then slide the potato on to the serving dish.