Individual Pommes Anna Time: 20 minutes plus 45 minutes baking time.
These are quite decadent but rather showy and are fun to make. A mandolin works best to get them paper thin, (if you think it is a musical instrument you don't have one) but you can also use the 'slice' side on a box grater, one of those wonderful slicers always advertised on T.V., or even a potato peeler....or a very sharp knife and steady hand. A ramekin is a small, individual custard dish.
1/3 cup butter
2 - 3 potatoes, depending on size - peeling optional (I don't bother but purists would be appalled).
salt & pepper
Clarify butter - that is: melt butter in small pan over low heat just so that it is melted. You will notice the white milk solids in the butter. We don't want these. With a small spoon skim off as much of the floating milk solids as you can. Then carefully pour the clear butter into a glass measuring cup leaving behind the remaining solids. Using a basting brush butter the insides of 2 ramekins with a little of the butter. Starting with 1 potato make paper thin slices and start lining the bottom of the ramekins. After each layer brush lightly with a little clarified butter. If you use salt & pepper put a little on the middle and top layers. When you get to the top - or close, stop. Bake in 400 F oven for 45 min. or until brown on top. Remove and let rest for 5 - 10 minutes. Invert on to plates and serve - they should come out of the ramekin easily and retain their shape.
Cooking for Two? Or more?
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