Classic Pommes Anna
A classic French dish, pommes Anna translates as Anna potatoes. A mandoline works well for cutting the potatoes into thin, uniform slices. This recipe calls for clarified butter, which is simple to make: In a small saucepan over medium heat, melt 16 Tbs. (2 sticks) unsalted butter until the milk solids separate from the fat. Skim the solids from the top, drain the clear butter into a dish and discard the milky solids.
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Customer Reviews for Classic Pommes Anna
Review 1 for Classic Pommes Anna
queenbutterfly
chicago, il
April 30, 2010
Would You Recommend? Yes
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Easy, delicious, impressive
April 30, 2010
This is one of my "go-to" recipes when I'm entertaining guests. You can cook it half way before guests arrive and it looks impressive on the plate. Easy, delicious, impressive. Highly recommend!