Potatoes Anna With Onions Recipes

POTATOES ANNA

Steps:

• Heat oven to 425°F. Place potatoes in large bowl of cold water. Grease bottom and sides of 10-inch nonstick ovenproof skillet with 1 tablespoon of the butter. Spray 12x12-inch piece of foil with cooking spray.
• In 1-quart saucepan, heat remaining 4 tablespoons butter, the thyme and garlic over medium heat 1 to 2 minutes, stirring constantly until butter is melted but garlic has not browned. Remove from heat; set aside. In custard cup, combine salt and pepper.
• Drain potato slices; pat dry between paper towels. Starting in center of pan, arrange 1/4 of potato slices, slightly overlapping in circular pattern, covering bottom of pan. Brush with 1/4 of butter mixture; sprinkle with 1/4 teaspoon of the salt mixture. Sprinkle with 2 tablespoons of the Parmesan cheese.
• Repeat layers two more times, ending with cheese. Top with one more layer of potatoes, brush with remaining butter and sprinkle with remaining salt mixture. Press top of potatoes firmly with metal spatula. Cook uncovered over medium-high heat 5 minutes, gently shaking pan occasionally to prevent potatoes from sticking. Cover with foil, sprayed side down.
• Bake 15 minutes. Remove foil; bake an additional 20 to 25 minutes or until potatoes are tender and golden brown. Remove from oven. Run small spatula around edge of potatoes; gently shake pan to loosen potatoes from bottom of pan. Carefully invert potatoes onto serving plate To serve, cut into wedges.

POTATOES ANNA WITH ONIONS

Steps:

• Preheat oven to 375 degrees. Coat bottom of baking dish with 2 tablespoons of melted butter. Place layer of pan with sliced potato medallions. Cover with layer of sliced onions. Sprinkle with salt and pepper and brush with melted butter. Continue layers of potatoes and onions finishing with layer of potatoes. Cover dish and bake for 30 minutes. Remove foil and finish baking 15 to 20 minutes until golden brown.
• Variation: When grilling, make individual packages for each person. Brush melted butter over center of foil and layer the potatoes and onions with butter and salt & pepper. Seal foil and place on grill. Cook for approximately 15 minutes, turning package occasionally.

POTATOES ANNA

Steps:

• Preheat oven to 450 degrees. Using a food processor with a slicing blade or a sharp knife, slice potatoes as thinly as possible, 1/4 inch thick or thinner. (Do not place sliced potatoes in water; the starch is needed to bind the layers.)
• Brush bottom of a 10-inch cast-iron skillet with 1 1/2 tablespoons butter. Starting in center of pan, arrange potato slices, slightly overlapping, in circular pattern, covering surface. Brush with another 1 1/2 tablespoons butter; season well with salt and pepper. Repeat for two more layers.
• Place over high heat until butter in pan sizzles, 2 to 4 minutes.
• Transfer to oven; bake until potatoes are fork-tender, about 1 hour. Remove from oven. Run a small spatula around edges of potatoes; slide large spatula underneath potatoes to loosen. Carefully invert onto a plate, and cut into wedges.

POMMES ANNA

Steps:

• Heat large knob of butter with a healthy drizzle of olive oil over medium low heat until butter melts and just starts to foam. Shut off heat under pan.
• Using a sharp and stable Japanese mandolin - or the real French metal one if you're lucky enough to have one - slice the potatoes into very thin but not paper-thin slices.
• Arrange the slices tightly, careful shingling around the pan in concentric circles starting at the outer edge of the pan and working your way into the center. Season the first layer with a little salt. Repeat with each potato until you achieve three tight and gorgeous layers.
• Turn the heat back on under the pan at medium. Drizzle the potatoes with a generous pour of olive oil and dot a few more pats of butter around the pan of potatoes. Season with salt. As the pan starts to sizzle, you will see the fat bubbling up and spitting a bit. Put a lid on the pan and seal tightly for a minute or two, giving the potatoes a little steam bath, helping to soften and cook the flesh. Remove the lid and swirl the pan with a little muscle to see if the potatoes are binding together as their starch begins to heat up. If they slip loosely all around the pan, tuck the slices back into the tight circle using a heat-proof rubber spatula and allow to sizzle and cook longer uncovered. Bump up the flame a little if the cooking sounds and looks listless - you want to hear sizzle. When you start to smell the potatoes turning golden and crisp - like the smell of toast - swirl the pan again to confirm that the potato layers have formed a cake, and then flip the pommes Anna and cook on the other side also until golden and crispy. Slide onto serving plate or cutting board, season with salt, and cut into wedges.

POMMES ANNA WITH GRUYERE

Steps:

• Combine salt, pepper, and thyme in a bowl.
• Melt 1 tablespoon butter in a 10-inch skillet over medium heat. Cook and stir onions until soft and golden brown, about 8 minutes. Move to a bowl.
• Melt remaining 1 tablespoon butter in the skillet; remove from heat.
• Arrange 1/3 of potato slices in the skillet in a slightly overlapping layer. Sprinkle with 1/2 teaspoon of the salt mixture. Top with 1/2 of the onions and 1/2 of the Gruyere cheese. Repeat layers, ending with potatoes; sprinkle with remaining salt mixture.
• Cover and cook over medium-low heat, reducing heat to low if necessary, until potatoes are tender, about 30 minutes. Uncover and continue cooking, about 5 minutes. Run a spatula around edges to loosen; let cool, 5 to 10 minutes.
• Invert potatoes carefully onto a serving dish.

FRENCH POMMES ANNA WITH A TWIST (AND VIDEO)

Steps:

• Chef's Note: Click here to view the video of this recipe. http://youtu.be/kMEhMzLhozs
• Chef's Note: There are two twists to this classic French recipe: 1. We will not be using the traditional pan: A special double baking dish made of copper called la cocotte à pommes anna. It consists of upper and lower halves, which fit into each other so that the whole vessel with its contents can be inverted during cooking. 2. We will be making these as individual servings in nice white ramekins. The size of ramekins is 4.5 inches across by 2-inches tall.
• Peel the potatoes.
• Chef's Note: In a traditional pommes anna, the potatoes are peeled and then trimmed into cylindrical shapes. That way every slice is exactly the same size. And that makes the presentation look good. Here's what I do... I peel the potatoes, and then when we slice them, I save the good slices for the top and bottom, and hide the misshapen ones in the middle.
• Slice the potatoes into thin, 1/16-inch (0.2cm) slices.
• Chef's Tip: The only way that you're going to do this, without driving yourself crazy, is with a mandoline, so that the slices are of uniform thickness. You can purchase a professional French mandoline for hundreds of bucks, or you can pick up a small Japanese slicer (mandoline) for about ten bucks.
• Chef's Note: Do not immerse the sliced potatoes into a cold water bath, as some recipes suggest. We want those potato starches left on the slices, and they will help to bind the dish together.
• Separate the nice perfectly round slices from the misshapen ones into two piles.
• Cut a piece of parchment paper into a round that fits on the bottom of the ramekin.
• Brush a bit of clarified butter on the bottom of the ramekin, place the parchment paper inside, and brush a bit more butter onto the top of the paper.
• Here's where the fun starts: Take some of the good potato slices, and arrange them in a counter clockwise circle around the bottom of the ramekin (see the video).
• Add another layer of potatoes; this time clockwise, then more butter, salt and pepper.
• Continue the layering process until the ramekin is about 3/4 full. Don't forget to finish with the good potato slices, and put the odd ones in the middle.
• Finish with another dash of butter, salt and pepper.
• Place a rack in the middle position, and then preheat the oven to 350 (176c).
• Add the covered potatoes and cook for about 30 minutes... Then, remove the foil, increase the temperature to 425 (218c), and continue to bake for an additional 30 minutes.
• Chef's Note: The first 35 minutes (covered), steams and softens the potatoes, the next 30 minutes (uncovered), crisps them.
• Remove from oven, allow to cool for 15 minutes, and then invert the ramekin onto a plate, and serve with your favorite, fish, poultry, beef, or whatever. Enjoy.
• Keep the faith, and keep cooking.