Pomme de Terre Millefeuille

I called it millefeuille but this dish is often referred to as Pommes Anna as well, and here is what WIKI says:

The dish is generally credited with having been created during the time of Napoleon III by the chef Adolphe Dugléré, a pupil of Carême, when Dugléré was head chef at the Café Anglais, the leading Paris restaurant of the 19th century, where he reputedly named the dish for one of the grandes cocottes of the period. (There is disagreement for which of three possibilities the dish was named - the actress Anna Damiens, known as Anna Judic, Anna Deslions or Anna Untel.) A special double baking dish made of copper called la cocotte à pommes Anna is still manufactured in France for the cooking of this dish. It consists of upper and lower halves which fit into each other so that the whole vessel with its contents can be inverted during cooking. At the end of the cooking period, the dish is unmoulded and forms a cake 6 to 8 inches in diameter and about 2 inches high.

Ingredients:
2-3 servings

- 2-3 Medium Potatoes (I used more organic Klamath pearl potatoes this time, but I like Yukon too)
- 3 Tbps butter

Preparation:

1. Peel and slice potatoes with a mandoline. I like the slices to be very thin and to have lots and lots of layer hence the 'millefeuille'
2. Generously brush the bottom and side of a baking dish with some of the butter
3. Aarrange the slices in the dish, overlapping them slightly, in layers, brushing each layer with some of the remaining butter and seasoning it with salt and pepper.
4. Cover the layered potato slices with a buttered round foil, and bake it in the middle of a preheated 425 degree oven for 30 minutes. Remove the foil and bake the potato cake for 25 to 30 minutes more, or until the slices are tender and golden.
5. Alternately, cover the dish with plastic wrap, bake in microwave for 10' first then remove the plastic wrap and bake in the potato dish in the oven at 425 degree for another 20-25' more until the slices are tender and golden.
6. Remove, cut and serve. 

PS> I noted that they 'shrunk' quite a bit when cooked, not sure why :-)

Comments

[oopn40d6wl]

2013 April twenty two; 110(43): E4055.