Pommes Chef Anne
"This is from Anne Burrell on Food Network. I saw this on her show Secrets of a Restaurant Chef and I made it. It is fun to make and tastes so good with the parmesan cheese!! I like that it uses olive oil instead of the butter used in the traditional Pommes Anna."
photo by ChefLee
- Ready In:
- 1hr
- Ingredients:
- 4
- Yields:
-
1 8 inch potato cake
- Serves:
- 4
ingredients
- 3 russet potatoes, scrubbed clean
- extra virgin olive oil
- 3⁄4 cup grated parmigiano
- kosher salt
directions
- You will need an 8-inch nonstick sauté pan for this and a mandolin.
- Preheat the oven to 425 degrees F.
- Working 1 potato at a time, slice very thin on the mandolin. It is important to work with purpose here (quickly) because the potatoes will discolor. Do not put the potatoes in water because this will wash the starch off the potatoes.
- Coat an 8-inch nonstick sauté pan with olive oil, using the potato slices starting from the center make concentric circles of potatoes. Remember that eventually the bottom will be the top so it is important for the first circles of potatoes to look pretty.
- Brush each layer with olive oil and every 2nd or 3rd layer sprinkle liberally with grated Parmigiano and salt.
- After every layer of potatoes press the potatoes so they are very compact.
- Repeat this process with the remaining 2 potatoes.
- Place the pan of potatoes over medium heat and cook until the olive oil begins to sizzle and the potatoes begin to brown on the bottom.
- Put the pan in the preheated oven and bake for 20 to 25 minutes.
- Remove the pan from the oven and place a tight fitting lid on the pan. Drain the excess oil out the side of the pan. THIS STEP IS EXTREMELY IMPORTANT! After the excess oil has been drained, completely flip the pan so the cake is turned out onto the bottom of the lid, then slide the cake off the lid back into the pan so the brown side of the cake is now up and the top becomes the bottom. We see now why draining the excess oil is important - if you attempt this without draining the oil it will drain out on your wrist and burn you.
- Return the cake to the oven and bake for another 10 to 15 minutes or until the cake is fork tender. Cut into wedges and serve.
Questions & Replies
-
I love how Chef Anne uses parmigiano in between the layers. My question is can I put other stuff in between the layers? I know I could substitute other cheeses, but I'm wondering if I could add like thin slices of meat and I'm talking Deli sliced thin? I would love to try this with a little grated cheese and some sort of sliced meat. Would it still cook the same? Please let me know if you think it would work and if my cook time will change.
Reviews
-
I have made this several times after seeing it on tv. One time I didn't have parmesan cheese so I used swiss. Now thats the families cheese of choice. -
This is wonderful!! I saw Anne Burrell do this on her show and it is fun and easy. I am glad I have a mandoline because it really makes the potato slices thin and uniform. Love the flavor of the parmesan and I liked that it used olive oil instead of the traditional butter in pommes anna. This cake stayed together nicely and looked pretty, thanks for posting!!!
