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Anna Potato

ANNA POTATO

 

This delicious dish is a variation on gratin Dauphinois. It is entirely cooked with butter and is a matter of preference whether you rinse out the starch or not. Either way the potatoes must be dry. They will hold together because of the butter.

 

Serves 4

  • 2 lb (900 g) waxy-variety potatoes

  • 8 oz (225 g) butter

  • salt, pepper

  1. Peel the potatoes and slice wafer thin.

  2. Butter a round fireproof dish well (a heavy cast-iron frying pan is ideal) and neatly pack in the potatoes, seasoning and brushing each layer with melted butter.

  3. When the dish is nearly full pour more melted butter over the top.

  4. Bake for 1 hour at 425F/220C/gas mark 7.

  5. Remove from the oven and put the serving plate over the cooking dish, turn upside down and serve.

  6. The top (that was the bottom) will be browned and the potatoes will be soaked with butter.

More about Potatoes Recipes


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