Recipes in this post
There are three of us, Stephen, Spane and me. Stephen, although an adult, is picky, and doesn’t like a lot of foods (won’t eat sautéed Rex Sole with Grapefruit Caper Butter). Thankfully, Spane who is five years old, likes just about everything.
We were supposed to go to brunch this morning, and I completely forgot. I started cleaning the house, doing other chores, etc., and I just didn’t feel like taking a bath and getting ready. I wanted to make something nice at home, like scrambled eggs and some left over bacon. We were out of eggs, so I sent the boys to the store.
They came back with eggs, three huge russet potatoes and Pillsbury Orange Glaze rolls. Yes, the perfect setup for brunch at home. But, it needed a star, and I decided the star should be Potatoes Anna.
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I love this simple, classic French dish, and it is easy to make at home. The only two things that are necessary is the ability to slice potatoes thinly, and having a good heavy pan that you can put in the oven. I have both of those.
I did a few thing differently from the classic recipe, and it turned out wonderful.
: Potatoes Anna
Summary: This easy to make recipe will impress your family and friends
- 2 large Russet potatoes, peeled
- 1 small onion
- 1 tbsp olive oil
- Seasoned salt
- 1 tbsp butter
- Slice the onion as thinly as possible and set aside.
- Slice the potato as thinly as possible and set aside.
- Get a heavy oven proof pan or skillet. I used my iron skillet.
- Put the oil in the skillet and swirl it around so that the bottom and sides are well covered. You can use a pastry brush to do this as well.
- Put a layer of potatoes. Put them in a daisy pattern, larger pieces covering the outside, smaller in the inside.
- Put some of the onion slices on top of the potatoes.
- Put more potatoes on top of the first layer, and sprinkle very lightly with seasoned salt.
- Continue doing this until you have used up all the potatoes and onions.
- Melt the butter, and drizzle it over the layers.
- Place in a preheated 350 oven, cover and bake for 20 minutes.
- Remove cover and bake for another 15 or so minute, or until the potatoes are golden.
There is a special pan for making this, but a good old-fashioned cast iron skillet does just fine.
Preparation time: 10 minute(s)
Cooking time: 15 minute(s)
Diet type: Vegetarian
Number of servings (yield): 4
Culinary tradition: French
Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.
Enjoy! If you want to save this recipe in your BigOven, you can get the recipe for Potatoes Anna at BigOven.