Potatoes anna is a lesson in simplicity. This classic French dish consists of thin slices of potato, brushed with butter, and seasoned with salt and pepper. The potato slices are layered in a pan and then baked, forming a savory potato cake. Use a mandolin to get perfectly even slices of potato. Note: Cut a few of the potato rounds into half moons to help get more even layering along the edges of the Suvie pan.
Potatoes Anna
Ingredients
- 2 lbs russet potatoes, peeled and cut into ⅛” thick slices
- 4 tbsp unsalted butter, melted
- 1 tsp olive oil
Directions
1) Generously grease a Suvie pan and line with parchment paper. Arrange an even layer of potatoes over the bottom of the pan, overlapping slightly. Brush with melted butter and sprinkle with kosher salt and pepper.
2) Repeat shingling potatoes, brushing with butter, and seasoning with salt and pepper until potatoes and butter are used up.
3) Grease the exterior bottom of a second Suvie pan. Set a second Suvie pan on top of the potatoes, pressing firmly. Fill with weights, coins, or place a heavy pot on top of the pan. Let sit 20 minutes.
4) Leaving the second pan in place, hold both pans together over a sink and tilt to allow water to drain out. Remove second pan and place potatoes in Suvie. Input settings, and cook now or schedule.
Suvie Cook Settings
Bottom Zone: Roast at 350°F for 1 hour
5) Remove pan from Suvie, allowing potatoes to cool 5 minutes in the pan. Run a paring knife along the edge of the pan and with pot holders, invert potatoes onto a Suvie sheet pan.
6) Remove parchment paper and brush potatoes with olive oil. Return to Suvie and broil for 15 minutes, rotating pan halfway through cooking. Let sit for 5 minutes, then cut into slices with a serrated knife and serve.
Nutrition
Nutritional Information per serving (6 servings per recipe): Calories 190, Total Fat 9g, Total Carbohydrates 27g, Total Sodium 440mg, Total Protein 3g
