Pommes Anna
Pomma Anna is a traditional French potato dish where thin slices of potato are arranged beautifully to form a layered dish that looks stunning. A bit like a tarte tatin, it's cooked in a pan before being turned out onto a plate to reveal the presentation side.
Those of you who know me will know I'm 6'2" and built more like a front-row rugby player than a pastry chef. Therefore my version has a few shortcuts, isn't pretty but is still stunning.
Ingredients
Equipment
Grill Temperature
Surfaces
Method
- Cut a piece of baking parchment large enough to go under your two cast iron rings with a space between them.
- Set up your Egg for an indirect cook with your ConvEGGtor feet up, the stainless grid on top of that, and then the baking stone on top. Set the temp to 200°C and allow everything to warm through.
- Using a mandolin, slice your potatoes 1mm thick (please be careful). I don't bother peeling them.
- Pop the slices into a bowl of water and allow the starch to wash off for 20 mins.
- Dry your potatoes.
- In a saucepan, melt the butter and allow it to froth.
- Take off the heat and separate the clarified butter from the milk solids - discard the solids.
- Add your garlic cloves and allow the heat to infuse the garlic.
- Now paint the baking parchment inside the ring and the ring itself with a little butter.
- Place a layer of potatoes into the ring, overlapping them as you go.
- Paint this layer with a little melted butter.
- Add another layer of potatoes and paint with butter.
- Repeat this until you've filled your ring.
- Once you have your rings filled. transfer to your baking stone and bake for 1 hour.
Video
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