A classic French dish from the time of Napoleon III

The Pommes Anna, doesn't really need a recipe to explain it - it is potatoes, salt and pepper and butter...and lots of it! 

But the method of cooking it is a tradition that has to be followed if you are going to do it correctly. 

• It originated in the time of Napoleon III and according to Julia Child's - Mastering the Art of French Cooking, the "Anna" it was named after could have been any number of "Anna's" of the time - most likely Anna Damiens (Dame Judic) or Anna Deslions. 
• The chef that created the dish originally, Adolph Dugléré, was the head chef of Cafe Anglais - one of the leading Parisienne restaurants of the 19th Century. 
• It was originally cooked in a vessel called "la cocotte a pommes Anna" which are still produced to this day in France...and I am in search of one at every brocante and vide grenier that we go to!! For now we will have to do with a photo of one from a catalogue...

POMMES ANNA
Serves 4-6

Ingredients:
1kg potatoes - waxy, peeled and thinly sliced
Salt
Pepper
225g butter, melted, clarified (if you feel like it)

Method:

1. Preheat oven to 200 degrees
2. Rinse sliced potatoes under water till water runs clear, dry on paper towel
3. Generously grease a round baking dish with butter (or individual ramekins)
4. Place potatoes in circular layers, over lapping as you go
5. Season each layer and brush generously with butter as you go also
6. Cover with a lid or foil and place in the oven for about an hour
7. Remove foil when potatoes are tender to crisp the top
8. Remove from oven, allow to cool a couple of minutes and depending on the dish you have used, you may like to slide it out onto a service platter.

Traditionally, when cooked in the cocotte de pommes Anna, you would flip it over every ten minutes or so to ensure an even crust all over, but unless you have one of those, it is a little difficult!!

Also, one other little point, if you are thinking that 1 kilo of potatoes is too much, Michael is a firm believer that there is never too much of this potato dish!

Bon apétit!

Kim

xo