Potatoes Anna

Potatoes Anna
Potatoes Anna

 

 

 

 

 

 

 

Potatoes Anna

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. 

Ingredients for Potatoes Anna or Potatoes Voisin

  1. 6 – 7 thinly sliced medium Yellow or waxy potatoes
  2. 4 – 8 Tbs butter melted
  3. salt and pepper
  4. ½ – 1 cup grated cheese ( your choice , optional)
  5. parsley chopped for garnish

Directions for Potatoes Anna

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.

 Here are a few items to help make this recipe:
Chicago Metallic Non-Stick 8-Inch Round Cake Pan
PL8 Professional Mandoline PL8 1000
OXO SteeL Pie Server

 

 

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

 

Ok technically I don’t think potatoes are a vegetable and baked with butter and a little Parmesan they are truly delightful.  They look pretty too – so 5 paws

IMG

 

 

 

 

Potatoes Anna
Serves 6
An elegant side dish
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Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Ingredients
  1. 6 - 7 thinly sliced medium Yellow or waxy potatoes
  2. 4 - 8 Tbs butter melted
  3. salt and pepper
  4. ½ - 1 cup grated cheese ( your choice , optional)
  5. parsley chopped for garnish
Instructions
  1. Preheat the oven to 375º
  2. Take 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.
  3. On a mandolin thinly slice the potatoes rinse and pat completely dry.
  4. Begining in the center of the pan and working outward, layer the potatoes. Brush with butter, lightly salt and pepper and if using cheese sprinkle a little over the layer.
  5. Layer the next layer in the opposite direction of the first, season and continue to add layers until you have five or six layers.
  6. Top last layer with butter, salt and pepper. top with another piece of parchment and a heavy plate to compress.
  7. Bake for about 45 minutes, remove the plate and top parchment and bake for an additional 15 minutes until the top is lightly browned.
  8. 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.
  9. 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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Potatoes Anna
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