Pommes Anna: A French Culinary Masterpiece

in this video I'm making pommes Anna also known  as Anna potatoes or simply as a potato gallette, however you want to refer to it it's thinly  sliced potatoes, choose one that's good for baking or roasting something like that I'm using  some red skinned King Edwards. traditionally it would just be the potatoes maybe some butter  some oil salt and pepper and herbs I'm going to also add a little bit of Parmesan in this one  I'm going to break with the classic here but just a little bit in between

the layers it's going to  make it a little bit more Savory and delicious and I know you're going to really like this one. all right there you are on the screen is the recipe and that will also be in the description  below so you can go down there and copy paste but it's it's not really a recipe you need  to worry about too much it's a it's a method, this a technique video but we do need some nice  potatoes the sort of ones that you would roast or mash and you need to cut them reasonably  thin th

at's quite thin but maybe you want go thinner with a knife or you if you got one  of them a box graters they've usually got a bit on the side that you can do that but it's a  bit tricky I do recommend you get one of these, the mandolin is the way forwards and you  buy one once and you've got that for life and you won't regret it , unless you cut your  finger on it so don't what I'm doing here when I'm getting close to the end, you want to use  the guard but I'm an idiot so it's all right I didn'

t want the last bit anyway it was  a bit thin so anyway I've done my slices. into cold water, and what pan? that pan No I  want that pan as I want a sort of a wider thinner crispier pommes Anna you can do a deep one it take  a bit longer to cook in the oven also very nice. melting some butter unsalted butter and infusing  some thyme into it and you see going a little bit toasty there a little bit Brown let's let's get  that off the heat now and strain out that time that would have been put a lot

lot of flavour  into that fat and that's well that's that done it's really quite simple this. the pan is already  buttery but let's make it more buttery by brushing it like so a few little sprigs of time just looks  really nice at the end bit of seasoning on the bottom of the tray and now we're going to build so  we start in the middle the bottom layer is going to be the top it's going to be inverted so sort  of try to select your nicer looking slices for that. Start in the middle work your way

around and  around and around and around until you get to the outside and then season we're going to season  each layer and and if I wasn't using parmesan that would be I will be sprinkling salt in there  so pepper there's going to be some pick time and I'm going to dab some of that melted butter and  we're going to just keep going we're going to keep building and building and building you got to  sort of use your eyes you got to look over have I got enough potatoes for another layer or you kno

w  It generally just it works out it it always does it just works itself out on the end so I ended up  doing four layers here as you can see me building up and it it does look nice and it's one of those  jobs when you do it it's it's actually easy it's super satisfying and the end result is gorgeous  and and it it looks stunning so everything about this is great I don't know why I don't do this  more often really um the top layer I'm sort of using up all the odd little bits a potato because  the

ones I started off with weren't exactly very even hopefully you'll do better than me when  you select your potatoes and the gas get it on and then turn it down to about the medium don't  rush this medium yeah not don't have to go lower than that and a couple of little knobs of butter  in there cuz I love that stuff and I'm going to just press it down there so if you've got a bit of  parchment if you got if you haven't got a pan that will fit inside perhaps you've got like a cake  tin or plate s

omething like like that that was about 5 minutes I'm just going to just sort of get  the pallet knife around can I loosen it from the side it's sort of beginning to the potato will  press and the starch will make it hold together you see um we're getting there so it's going to be  time to pop this in the oven and I'm preheating my oven the uh temperature on the screen there  back on with the parchment and the lid and in the oven 15 - 20 minutes or so it depending  on how many layers you've got h

ow thick it is. there's a bit of potato stuck to the parchment  paper there get I don't want to lose that put that back on there but we can see because it's been  covered it's sort of sweated a bit it's it's a bit soft so it's going back in the oven uncovered  about another 5 minutes or so, and yes oh you can really feel there the difference there it's  definitely going to come separate from the pan, a plate over the top it's you have to be confident  here very deliberate don't be tentative show

it who's boss and flip that thing over and well  it looks delightful doesn't it ease it back into the pan because now we're going to just pan  fry the other side again turn that heat down get that down to a medium or or less and just give  that the remaining few minutes and yes a bit more butter because I love it and I mean it looks nice  doesn't it so it's crispy on the bottom as well now and there it is I mean it just looks stunning  very happy anyway you know what happens now I'm going to ha

nd you over to me for the tasting. so pommes Anna, potato glette whatever you want to call it it does look nice doesn't it it's  a bit of a showstopper how does it taste and oh so we got that lovely sort of crunchy bit on  the outside and it's a bit softer in the middle so potatoes cooked with butter and Thyme I mean  and bit parmesan what do you think they so lovely and to be honest with that is a showstopper i'  would be more than happy to serve that as the main item I say lunch with some sala

ds to go with it or  something like that and just blow people away but obviously it's also a perfect accompaniment to any  sort of roasted meat or something like that anyway I that's just that's astounding I love it so thank  you ever so much for watching liking subscribing commenting because it obviously works and them  upstairs they notice and hopefully they'll recommend my videos a bit more anyway so if you  want to see me do a bit better please get involved and comment I really appreciate it

and I'll catch  you again pretty soon bye just a crunchy bit oh mmm