Did I mention I LOVE foodnetwork? I make so many things off of their shows and get inspired by them ALL THE TIME.
Well, I invited my family over for dinner again and so far I only had STEAK on the menu. Sure a salad would be nice, so I asked my sister and her boyfriend to go buy some stuff to make a simple yet refreshing salad, but I was still in need of a side dish that goes well with a fatty rib-eye, that’s also fancy enough to impress the fam, and simple enough that it won’t stress me out. This is when I remembered I had 3 russet potatoes left in the basket, which is just what I needed to make Anne Burrell’s Pommes Chef Anne!
Cheesy, crispy on the outside, yet soft inside. SO GOOD.
Ingredients: 8 Servings (1 wedge each as a side dish)
Extra virgin olive oil for brushing on (you’ll use quite a bit, but will also drain a lot out)
3 russet potato – skin scrubbed clean, then thinly sliced using a mandoline little bit at a time
Parmesan cheese – grated (use however much or however less you’d like)
Guide: Tried simplifying Anne Burrell’s instructions
Preheat the oven to 425 degrees F.
Working 1 potato at a time, slice very thin on the mandoline. It is important to work quickly because the potatoes will discolor. Do not put the potatoes in water because this will wash the starch off the potatoes. Coat an 8-inch nonstick oven-proof sauté pan with olive oil, place one slice of potato in the middle of the pan, then start placing them like flower petals (make concentric circles of potatoes). The bottom will eventually be the top so it is important for the first circles of potatoes to look pretty.
Once you have your first layer of potatoes, brush the potatoes with olive oil.
Add another layer of potatoes, brush with, oil, and sprinkle liberally with grated parmesan and salt.
Repeat until all your potatoes are in the pan. (Every other layer add salt and cheese)
*After every layer of potatoes press the potatoes so they are very compact.
Place the pan of potatoes over medium heat and cook until the olive oil begins to sizzle and the potatoes begin to brown on the bottom. Put the pan in the preheated oven and bake for 25 minutes.
(Please be careful when doing this step – HOT OIL)
Remove the pan from the oven and place a tight fitting lid on the pan. Drain the excess oil out the side of the pan. THIS STEP IS EXTREMELY IMPORTANT!!! After the excess oil has been drained, completely flip the pan so the cake is turned out onto the bottom of the lid, then slide the cake off the lid back into the pan so the brown side of the cake is now up and the top becomes the bottom. We see now why draining the excess oil is important- if you attempt this without draining the oil it will drain out on your wrist and burn you.
Return the cake to the oven and bake for another 10 to 15 minutes or until the cake is fork tender. Take it out of the pan, let it sit for a bit (at least 10 minutes) so it becomes a bit harder. Cut into wedges and serve
It looks so fancy, but it really isn’t!