Potatoes Anna

Name: Potatoes Anna
Prep time: 20 min
Total time: 1 h 20 min
Yield: 8 servings
Ingredients: 6 medium russet potatoes (2 3/4 pounds total), peeled; 6 tablespoons butter, melted; Coarse salt and ground pepper

This classic French dish can be baked up to eight hours ahead. Let it cool completely, then cover loosely with foil, and refrigerate. To serve, reheat in a 350-degree oven.

Source: Everyday Food, December 2003

1 hour 20 mins 20 mins 8

Total Time Prep Servings

Ingredients

6 medium russet potatoes (2 3/4 pounds total), peeled
6 tablespoons butter, melted
Coarse salt and ground pepper

Directions

1. Preheat oven to 450 degrees. Using a food processor with a slicing blade or a sharp knife, slice potatoes as thinly as possible, 1/4 inch thick or thinner. (Do not place sliced potatoes in water; the starch is needed to bind the layers.)
2. Brush bottom of a 10-inch cast-iron skillet with 1 1/2 tablespoons butter. Starting in center of pan, arrange potato slices, slightly overlapping, in circular pattern, covering surface. Brush with another 1 1/2 tablespoons butter; season well with salt and pepper. Repeat for two more layers.
3. Place over high heat until butter in pan sizzles, 2 to 4 minutes.
4. Transfer to oven; bake until potatoes are fork-tender, about 1 hour. Remove from oven. Run a small spatula around edges of potatoes; slide large spatula underneath potatoes to loosen. Carefully invert onto a plate, and cut into wedges.

Cook's Notes

Brushing each layer with butter and seasoning with salt and pepper creates a delicious buttery flavor throughout.

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Reviews

333

How would you rate this recipe?

333

happysoapersdanz

8 SEP, 2013

I have been making Potatoes Anna for years, but this method, using the cast iron skillet and brushing between layers makes it so much easier with fewer calories....now I can have that beautiful crisp presentation that is so difficult to achieve in a pie plate! Thank you!
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burhum linkum

22 APR, 2013

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Jenbug40

5 MAR, 2013

These were delicious but very rich and buttery and easy to burn at the bottom. The directions were unclear to me about how long to cook the potatoes on the stove before placing them in the oven. Was not sure if we cook for 2-4 total once the butter starts sizzling or just. Cook until it starts sizzling and then remove. I enjoyed the potatoes but probably won't make them again.
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