Empty My Fridge
Pommes Anna - A Classic Potato Side | Chef Jean-Pierre
Ingredients
- Potato4–5
- Butter4 tbsp
- Thyme
- Salt
- Black pepper · ground
- Parmesan cheese · grated¾ cups
Instructions
- Preheat the oven to 350°F (175°C).
- Peel the potatoes and keep them under water so they do not brown. Dry them well before using.
- Melt 4 tablespoons of butter and let it cool slightly. Brush the bottom and sides of the dish with some of it.
- Put a few thyme sprigs in the centre of the dish.
- Slice the potatoes very thinly with a mandoline. Start layering in the centre of the dish, overlapping the slices until the base is covered.
- Season each layer with salt and pepper, then add a light sprinkle of grated cheese and a few thyme leaves. Repeat until all the potatoes are used.
- Brush the remaining melted butter over the top and add a final layer of cheese if you like.
- Cover with parchment cut to fit, or a lid. Bake for about 30 to 45 minutes, until the potatoes are tender and the top is golden brown.
- Cool slightly, then invert onto a plate to serve.
Summarized from Chef Jean-Pierre's video. Watch it for the details.
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