Pommes Chef Anne Recipes

Steps:

• Preheat the oven to 375 degrees F.
• Slice the potatoes into 1/8-inch slices on a mandoline. Reserve in a bowl of water until ready to use. In a medium bowl, mix together the Gruyere, Parmesan and Pecorino and set aside.
• In a small pot, melt the butter with the rosemary, garlic and nutmeg. Mix 1 tablespoon of the butter mixture with the breadcrumbs in a small bowl and set aside.
• Grease the interior of a 10-inch saute pan or baking dish with some of the butter mixture.
• Drain the potatoes, then dry on towels.
• Arrange a single layer of potatoes in the pan in a circular motion, followed by some of the onions, then approximately 2 tablespoons of the butter mixture, then a sprinkle of the cheese mixture. Season with salt and pepper. Continue to repeat in single layers with the remaining ingredients, for about 4 layers total. Drizzle with the heavy cream and top with the breadcrumb mixture.
• Bake until the top is golden brown and the potatoes are very tender, 1 hour 30 minutes to 1 hour 45 minutes.

Steps:

• Preheat oven to 350 degrees F.
• Melt the butter in a small saucepan.
• Heat a medium nonstick or well seasoned cast iron skillet over medium to medium-low heat. With a sharp knife or box grater, slice the potatoes as thinly as possible. Pat the potato slices dry on a kitchen towel. Start to arrange 1 layer of overlapping potato slices over the bottom of the pan in concentric circles. Pour the clear liquid of the butter over the sliced potatoes, leaving the milky solids on the bottom of the saucepan. Repeat 2 more times, making 3 layers. Drizzle each layer with a bit of the butter and season the layers, alternating salt, pepper, and then nutmeg. Cook on low heat until potatoes are golden on the bottom and crisp around the outside, about 25 to 30 minutes. Shake the pan back and forth several times while cooking to keep from sticking.
• Pour off any excess butter into a small bowl and reserve. Place a flat pan lid, the diameter of the skillet, over the potatoes. Holding the lid firmly in place, gently flip over. Add the reserved butter to the pan and slide the potatoes back in. Put the skillet in the oven and bake for 25 to 30 minutes. Shake the pan back and forth several times while cooking to keep the potatoes from sticking. The bottom should be browned and crisp and the potatoes cooked through. Pour off any fat remaining in the pan and slide the potato cake onto a serving dish. Slice into wedges, sprinkle some grated Parmesan cheese and serve.

Steps:

• You will need an 8-inch nonstick sauté pan for this and a mandolin.
• Preheat the oven to 425 degrees F.
• Working 1 potato at a time, slice very thin on the mandolin. It is important to work with purpose here (quickly) because the potatoes will discolor. Do not put the potatoes in water because this will wash the starch off the potatoes.
• Coat an 8-inch nonstick sauté pan with olive oil, using the potato slices starting from the center make concentric circles of potatoes. Remember that eventually the bottom will be the top so it is important for the first circles of potatoes to look pretty.
• Brush each layer with olive oil and every 2nd or 3rd layer sprinkle liberally with grated Parmigiano and salt.
• After every layer of potatoes press the potatoes so they are very compact.
• Repeat this process with the remaining 2 potatoes.
• Place the pan of potatoes over medium heat and cook until the olive oil begins to sizzle and the potatoes begin to brown on the bottom.
• Put the pan in the preheated oven and bake for 20 to 25 minutes.
• Remove the pan from the oven and place a tight fitting lid on the pan. Drain the excess oil out the side of the pan. THIS STEP IS EXTREMELY IMPORTANT! After the excess oil has been drained, completely flip the pan so the cake is turned out onto the bottom of the lid, then slide the cake off the lid back into the pan so the brown side of the cake is now up and the top becomes the bottom. We see now why draining the excess oil is important - if you attempt this without draining the oil it will drain out on your wrist and burn you.
• Return the cake to the oven and bake for another 10 to 15 minutes or until the cake is fork tender. Cut into wedges and serve.

Steps:

• Preheat the oven to 425 degrees F.
• Working 1 potato at a time, slice the potatoes very thin on a mandoline. (Work quickly to prevent discoloring, and don't put the potatoes in water, as this will wash off the starch.) Coat an 8-inch nonstick saute pan with olive oil, then layer the potato slices, starting in the center of the pan and making concentric circles. (Remember that eventually the bottom will become the top, so it is important for the first circles of potato to look pretty.) Brush each potato layer with olive oil, and sprinkle every second or third layer liberally with grated Parmigiano and salt. After each layer, press the potatoes so they are very compact.
• Place the pan over medium heat, and cook until the olive oil begins to sizzle and the potatoes begin to brown on the bottom. Transfer the pan to the oven and bake about 25 minutes. Remove the pan from the oven, and cover with a tight-fitting lid. Carefully and completely drain the excess oil out of the side of the pan (drips may cause burns). Flip the pan so the potato cake is turned out onto the bottom of the lid, then slide the potato cake off the lid and back into the pan (so the brown side is now facing up and the top becomes the bottom).
• Return the cake to the oven and bake until fork-tender, another 10 to 15 minutes. Cut into wedges and serve.

Steps:

• Preheat the oven to 425 degrees F.
• Working 1 potato at a time, slice very thinly on a mandoline. It is important to work with purpose here (quickly) because the potatoes will discolor. Do not put the potatoes in water because this will wash the starch off of them.
• Coat an 8-inch ovenproof nonstick saute pan with olive oil. Starting from the center of the pan, make concentric circles of potato slices. Remember that eventually the bottom will be the top, so it is important for the first circles of potatoes to look pretty. Brush each layer with olive oil and sprinkle every 2nd or 3rd layer liberally with grated Parmigiano and salt. After every layer of potatoes, press the potatoes so they are very compact. Repeat this process with the remaining potatoes.
• Place the pan over medium heat and cook until the olive oil begins to sizzle and the potatoes begin to brown on the bottom, about 10 minutes.
• Place a tight-fitting lid on the pan. Drain the excess oil out the side of the pan. THIS STEP IS EXTREMELY IMPORTANT!!! After the excess oil has been drained, completely flip the pan so the cake is turned out onto the bottom of the lid, then slide the cake off the lid back into the pan so the brown side of the cake is now up and the top becomes the bottom. We see now why draining the excess oil is important: if you attempt this without draining the oil, it will drain out on your wrist and burn you.
• Transfer the pan to the oven and bake until the cake is fork-tender, 20 to 25 minutes. Cut into wedges and serve.

Steps:

• Preheat the oven to 425 degrees F.
• Working 1 potato at a time, slice very thin on the mandoline. It is important to work with purpose here (quickly) because the potatoes will discolor. Do not put the potatoes in water because this will wash the starch off the potatoes.
• Coat an 8-inch nonstick saute pan with olive oil, using the potato slices starting from the center make concentric circles of potatoes. Remember that eventually the bottom will be the top so it is important for the first circles of potatoes to look pretty.
• Brush each layer with olive oil and every 2nd or 3rd layer sprinkle liberally with grated Parmigiano and salt. After every layer of potatoes press the potatoes so they are very compact. Repeat this process with the remaining 2 potatoes.
• Place the pan of potatoes over medium heat and cook until the olive oil begins to sizzle and the potatoes begin to brown on the bottom.
• Put the pan in the preheated oven and bake for 20 to 25 minutes.
• Remove the pan from the oven and place a tight fitting lid on the pan. Drain the excess oil out the side of the pan. THIS STEP IS EXTREMELY IMPORTANT!
• After the excess oil has been drained, completely flip the pan so the cake is turned out onto the bottom of the lid, then slide the cake off the lid back into the pan so the brown side of the cake is now up and the top becomes the bottom.
• We see now why draining the excess oil is important- if you attempt this without draining the oil it will drain out on your wrist and burn you.
• Return the cake to the oven and bake for another 10 to 15 minutes or until the cake is fork tender. Cut into wedges and serve.