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Pommes Anna

A community recipe by ClaireM

Not tested or verified by Nigella.com

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Introduction

the potato cooks down to form a solid cake which melts in the mouth

Ingredients

Serves: 4

Metric Cups

1 kilogram potatoes (waxy)
75 grams butter (melted)
salt
freshly ground pepper

2⅕ pounds potatoes (waxy)
2⅔ ounces butter (melted)
salt
freshly ground pepper

Method

Pommes Anna is a community recipe submitted by ClaireM and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Slice peeled potatoes into rounds as thin as possible (1mm if you have a mandolin).

Butter a 15cm cake tin and arrange layer of potatoes over base - over lapping slices.

Drizzle with a little melted butter and season with salt and pepper. Continue layering, drizzling and seasoning until you have used all the potatoes.

Drizzle the remaining butter over the top and cook in preheated oven at 220 degrees C (425 F - gas mark7) for about 40 - 50 minutes or until very tender.

Press down potato slices 3 - 4 times during cooking to form solid cake.

Slice peeled potatoes into rounds as thin as possible (1mm if you have a mandolin).

Butter a 15cm cake tin and arrange layer of potatoes over base - over lapping slices.

Drizzle with a little melted butter and season with salt and pepper. Continue layering, drizzling and seasoning until you have used all the potatoes.

Drizzle the remaining butter over the top and cook in preheated oven at 220 degrees C (425 F - gas mark7) for about 40 - 50 minutes or until very tender.

Press down potato slices 3 - 4 times during cooking to form solid cake.