Description
A classic French dish of sliced, layered potatoes cooked in a very large amount of melted butter, in "une cocotte à pommes Anna."
Ingredients
Units
Scale
- 1 kg small waxy potatoes, such as Charlotte or Russet
- 150 g of butter, melted
- salt and pepper
Instructions
- Turn on oven to hot 425°F/220°C/Gas 7.Â
- Peel the potatoes and slice very thinly, ideally using a mandolin.
- Thickly butter a deep ovenproof dish and line the sides with potato slices placed close together and attached firmly to the butter.
- Cover the bottom also and sprinkle with salt, pepper and brush with the melted butter.
- Then cover with another layer of potatoes, seasoning, and butter and carry on till the dish is almost full.
- Cover with buttered paper and cook for 25 minutes. Press down the potatoes a few times during cooking to help form a more solid cake.
- Uncover and cook for a further 25 minutes, or until tender when pierced with a sharp knife.
- To serve pass the blade of a knife around the inside of the dish.
- Hold a heated plate over it and invert, giving a sharp tap as the plate is set down to turn out the contents.
- The inside should be soft and the outside crust crisp and brown.
- Use a cast-iron skillet instead of an ovenproof dish, and start the cooking process by placing the skillet over a high heat for 2–4 minutes until the butter sizzles; then transfer to the oven.
- Don't cover with buttered paper; just leave uncovered, but reduce the temperature to 190°C (375°F/Gas 5).
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: side dish
- Method: stove top/oven
- Cuisine: French