A recipe for POMMES ANNA, a dish Trump served to the Prince of Wales

[procon]

[link:|


POMMES ANNA (Potatoes Anna)
Classically French, this is a beautiful dish of thinly sliced potatoes that was popular in the Napoleonic era, and was created for a Parisian courtesan, Anna Deslions, by chef Adolphe Dugléré at the Cafe Anglais.

2lb Yukon Gold potatoes (6 medium), peeled, thinly sliced
5 tablespoons butter
1 1/2 teaspoons finely chopped fresh thyme
2 cloves garlic, finely chopped
3/4 teaspoon salt
1/4 teaspoon pepper
6 tablespoons grated Parmesan cheese


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.


Although it looks like a lot of steps, it's still a simple enough recipe that it should be easy to make and I might try is this weekend. There are many variations of this recipe, but this version comes from Betty Crocker:
https://www.bettycrocker.com/recipes/potatoes-anna/3907ec7c-3947-43ed-a0ad-f24ae1249ab8

[stonecutter357]

1. the only thing trump is serveing is racism and bigotry ..

[procon]

2. Oops! You're posting in a protected group for cooking, not an open forum. nt

[stonecutter357]

5. lol I,m a member of the Cooking & Baking (Group) .

[Dr Hobbitstein]

3. I make this as a side whenever I make chateubriand.

It’s a little exhaustive slicing 2 lbs of potatoes on the mandoline, but I save some time by not peeling.

I also omit the cheese and use fresh chives.

[samnsara]

6. is this scalloped potatoes?

[Dr Hobbitstein]

7. No, it's pommes anna.

Scalloped potatoes are sliced potatoes baked in a cream sauce.

Pommes anna comes out almost like a potato cake.

[procon]

9. You can't do wrong with potatoes, and it does look very similar, doesn't it? nt

[hlthe2b]

4. It looks delicious.

(Actually served by US Ambassador's staff on behalf of Trumps)

Regardless, it is nice when some of these menu items are made more accessible to the rest of us.

[irisblue]

8. I'm not the least bit suprised the Ambassadors staff

Would serve beef and potatoes to the dotard.

And this looks amazing

[Saviolo]

10. Also bears similarities to Potatoes Dauphinoises.

Which is pretty easy, as well, and incredibly delicious:

[Raster]

11. when done right, this dish is sublime... excellent photo