CookEat Recipe
Pommes Anna with Parmesan
Fine raw potato slices layered with butter, Parmesan and seasoning, browned in a pan and finished in the oven.
Method
Steps
Step 1
Peel, wash and drain the four potatoes. Slice them as finely and evenly as practical with a slicer or sharp knife. Grate the Parmesan and mix the measured salt with the estimated white pepper.
Step 2
Heat the measured one ounce of butter in a small oven-safe frying pan, then remove the pan from the heat. Cover the base with a thin potato layer. Sprinkle lightly with part of the seasoning and Parmesan; add a few additional small butter bits, for which the book gives no amount. Repeat until all potatoes, cheese and seasoning are used, adding small butter bits between layers without asserting a measured total.
Step 3
Cover and cook over moderate heat for the printed five minutes. Turn the layered potatoes carefully with a broad turner and cook for the printed three further minutes. Transfer the oven-safe pan to a preheated hot oven; about 200°C is an editorial setting. Bake for the printed ten minutes as a guide, continuing if the centre slices are not tender.
Step 4
Turn the layered potatoes onto a clean warm dish and serve hot, showing their browned face and distinct thin layers.
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