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The Other Baked Potato “En Casserole”
There are many preparations for baking potatoes that require them to be baked in
a baking pan or casserole dish. The one thing most casserole preparations share
in common is that they are cooked uncovered for at least part of the time for a
evenly browned surface. While scalloped potatoes may be the king of this
category, one of my favorites and a long time classic is Anna Potatoes. Here is
the classic preparation, then a favorite lower fat version of ours.
Anna potatoes are a classic French dish (Pommes Anna) of sliced layered potatoes
cooked in a seemingly large amount of clarified butter. The process of layering
the potatoes in concentric circles makes for quite the presentation as well.
Here is how you make the tried and true classic preparation.
Selecting the proper potato for this dish is tricky and I have heard many
opinions from many a chef. Because presentation is so important in this dish,
many chefs will use russet potatoes in this preparation. Waxy potatoes cook a
bit firmer and hold their shape better than a starchy potato, so I will
recommend that we stick with the classic potato for the classic dish. Find some
good uniform white round boiling potatoes.
You will need 2 pounds of potatoes, two sticks of melted unsalted butter and
some salt and pepper. You will also need a well seasoned 9 inch non-stick or
cast iron skillet, kitchen Mits, a spatula and a hot oven.
You have already selected some nice uniform potatoes for this dish. They will
need to be sliced carefully into ¼ inch slices. If you have access to a
mandolin, this would be a great time to use it. Hold the potatoes in cold water
until time to assemble the casserole. They will need to be dried before
assembly. This potato dish, when done will be inverted (served with the bottom
facing up) for service and presentation, so we will carefully select the most
uniform pieces for the first layer.
About the butter, we will only be using the clear (clarified) part of the
butter. You can go through the process of clarifying your butter, we have a
recipe for that, or you can just slowly melt the butter and skim off and use the
clear part, leaving the milky solids in the bottom of your pan.
Preheat your oven to 450 degrees F.
To begin, heat the pan on the stove until it is warm and ladle in an ounce or so
of the butter. Using the selected most uniform and dried pieces, begin the
circles in the center of the pan, slightly overlapping each slice. Once a circle
is complete, repeat but reverse direction of each circle until the surface of
the pan is covered, about four circles depending on the diameter of your
potatoes.
Season the first layer of potatoes with salt and pepper and either brush the top
of the layer with or ladle some more butter on the potatoes. Repeat the process
until done, about four layers or so of potatoes. There will appear to be too
much butter for your liking. Don’t worry, you will drain that off before service
and it can be used again.
Put the pan on the stove over medium heat for 4 or so minutes until you hear the
pan sizzling. Shake the pan slightly a time or two to make sure the potatoes are
not sticking. Cover the pan with foil and put into the preheated oven for about
40-45 minutes, or until the potatoes are fork tended in the center. Remove the
foil and cook for an additional 10 minutes uncovered.
Prepare a heat proof receptacle for the hot butter, maybe a clean tin can or
glass dish. Holding the pan in one hand and holding the potatoes in place with a
flat spatula, carefully tilt the pan over the receptacle and drain off the
butter.
Now you will need a serving plate for presentation or a cutting board if you
intend to cut into portions and serve at once. Loosen the edges of the potatoes
if necessary with a spatula, then hold the plate or cutting board over the
skillet and quickly invert it, being conscious of the possibility of hot butter
running out. (I always do this over a sink wearing Kitchen Mits). If a potato or
two sticks to your pan, remove it with the spatula and place it on the mound of
potatoes.
To serve portions, cut into wedges like a pizza. This dish will serve six
portions.
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Here is a more modern recipe that we use quite often with great success. Unlike
the classic, it uses less butter, uses russet potatoes and has some cheese and
herbs.
Pan Roasted Potatoes Anna
Ingredients:
2 large Idaho russet potatoes, peeled and thinly sliced
1/2 stick unsalted butter
Salt and
Naughty Nelly's Deadly Twelve Pepper Blend or a few cranks of the peppermill,
to taste
1/4 cup freshly grated Parmesan cheese
2 tablespoons chives, chopped
2 tablespoons parsley, chopped, save some for garnish
Preparation:
Preheat your oven to 450 degrees.
You’ll need a 9-inch cast iron pan or sauté pan that has an ovenproof handle.
Melt 1 tablespoon of the butter in the pan. Remove from stove. Line the bottom
of the pan with sliced potatoes, slightly overlapping them.
Melt the remaining butter in your microwave. Lightly season the potatoes with
salt and
Naughty Nelly's Deadly Twelve Pepper Blend, then a sprinkle of
Parmesan, chives and parsley. Drizzle with a touch of the melted butter and
repeat these steps until you’ve used up your potatoes, about five layers.
Cover the skillet with foil and place in your oven for 25 minutes. Remove foil
and continue cooking for about 25-30 more minutes. Test for tenderness with a
fork and remove from oven if done.
To serve, place a dish over the pan and invert the pan. You’ll have a
beautifully browned mound of yummy potatoes. Garnish with a little fresh chopped
parsley and serve.
Last Updated
Sunday January 23, 2011
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