Pommes Chef Anne

Recipe courtesy Anne Burrell

Rated: 5 stars out of 5Rate itRead users' reviews (66)

RECIPE
COMMENTS & REVIEWS(66)

Cook Time:
40 min
Level:
Intermediate
Yield:
4 servings

Times:

Prep: 15 min
Inactive Prep: 40 min
Cook: 40 min
Total:: 1 hr 35 min

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Ingredients

3 russet potatoes, scrubbed clean
Extra-virgin olive oil
3/4 cup grated Parmigiano
Kosher salt
Special Equipment: Mandoline, 8-inch nonstick saute pan

Directions

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.

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Photo: Pommes Chef Anne

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Comments & Reviews

recipe Pommes Chef Anne
Mary Grace Nashville, TN 02-06-2010
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Great Taters!!!!
Rated: 5 stars out of 5

This recipe works like a charm!! I used it as a side dish for chicken marsala. I used a hand-held mandelin so my slices... were much thinner than what Anne illustrated, but it still worked well and was delcious!! I topped mine with a dolop of sour cream YUM!! Kudos to Anne!! I watch your show every Saturday morning! My favorite culinary term is the "thank-you for coming bowll". I would love the chance to stand in your kitchen and just watch and absorb all that you have to teach. Read more
recipe Pommes Chef Anne
Anthony cohasset, MA 02-03-2010
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Awesome
Rated: 5 stars out of 5

This is really easy and my guests ate every last slice!!!!!!!!!!!
recipe Pommes Chef Anne
Jenny Bolling AFB, DC 02-03-2010
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Help?
Rated: 5 stars out of 5

These look fabulous. I need to make double the recipe so 8 servings. Should I just make it twice using her directions or... could it be converted. The problem is I've never heard of a 16" skillet and the largest one I have is a 12" cast iron skillet. I'm thinking that the potatoes might be too thick if I use a 12" skillet. Has anyone tried doubling this yet? If so, how did it turn out? It won't let me post this without reviewing it. I'm going to give it the benefit of the doubt and rate it 5 as all of the other recipes I have tried from Anne have been right on the money.Read more
recipe Pommes Chef Anne
Edward Roseville, CA 02-03-2010
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Fabulous!
Rated: 5 stars out of 5

Just do what she says and you can't miss. I wouldn't attempt it without a mandolin to cut the potatoes uniform though. Served... these with lamb chops outstanding Read more
recipe Pommes Chef Anne
Bradley Elizabethtown, PA 02-01-2010
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Beautiful presentation
Rated: 4 stars out of 5

I used 4 Russet potatoes in a larger pan and tried to increase the cooking time accordingly by 10 minutes, but I still... thought that the inside layers were firmer than they should be. Even so, the family loved it and devoured it in minutes. No leftovers!Read more
recipe Pommes Chef Anne
Omar Lutz, FL 02-01-2010
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Wow what a simple yet beautiful plate.
Rated: 5 stars out of 5

I made this for dinner last night. everybody looked at me like, "what is that?'. I just kept at it and I barely tasted it.... Excellent and yet easy to make plate. Best of all it is very modifiable.Read more