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Escoffier's recipe for Potatoes Anna was quite simple, layer thinly sliced potatoes covered with butter and bake. I have seen a number of recipes on line calling an adaptation of the recipe with cheese, Potatoes Anna with cheese, which is actually called Potatoes Voisin.
A little salt and pepper and a sprinkling of parsley added to the recipe and you have a elegant looking side dish to go with any number of entrees. Add the cheese and you now have a really tasty dish.
To peel or not to peel ? that is the question. Escoffier's recipe was to peel and cut the potato into a cylinder then thinly slice. I prefer a more rustic approach to the dish and simply thinly slice the potatoes on the mandolin and then arrange.
The type of potato is important, you want to use a low starch potato not the Idaho baker. You need a potato that will hold it's shape while baking.
If your going to make Potatoes Voisin the choice of cheese is up to you. Just about any cheese seems to go great with potatoes. Try a grated Parmesan or sharp aged Cheddar, Stilton, Swiss, the choices are endless.
The "trick" to this recipe is to use parchment on the bottom to prevent the potato from sticking to the pan and leaving that soon to be top layer still stuck when you invert the pan.
Ингредиенты
- 6 - 7 thinly sliced medium Yellow or waxy potatoes
- 4 - 8 Tbs butter melted
- salt and pepper
- ½ - 1 cup grated cheese ( your choice , optional)
- parsley chopped for garnish
Инструкции
- Preheat the oven to 375º
- Take a 8 or 9 inch round cake pan, cut a piece of parchment to fit the bottom. Lightly butter the bottom of the pan put the parchment in pressing flat and then generously butter the top of the parchment.
- On a mandolin thinly slice the potatoes, rinse and pat completely dry.
- Beginning in the center of the pan and working outward, layering the potatoes and overlapping them. Brush with butter, lightly salt and pepper and if using cheese sprinkle a little over the layer.
- Place the next layer in the opposite direction of the first, season and continue to add layers until you have five or six layers.
- Top last layer with butter, salt and pepper. Top with another piece of parchment and a heavy plate to compress.
- Bake for about 45 minutes, remove the plate and top parchment and bake for an additional 15 minutes until the top is lightly browned.
- Remove from the oven and allow to rest for about 5 minutes. If there appears to be too much butter in the dish, pour off the excess.
- Place a plate larger than the cake pan over the top of the pan and invert. Carefully remove the parchment, garnish with chopped parsley and slice and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 30g | |
| Recipe makes 6 servings | |
| Calories 168 | |
| Calories from Fat 149 | 89% |
| Total Fat 16.99g | 21% |
| Saturated Fat 10.78g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 48mg | 16% |
| Sodium 184mg | 8% |
| Potassium 20mg | 1% |
| Total Carbs 0.23g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.1g | 0% |
| Protein 4.23g | 7% |
