Pommes Anna Veg
Serves 4 Hot Vegetarian
Vegetables Accompaniment Gluten Wheat Free Eggless
Heat the oven to 200C, 400F, Gas Mark 6.
Select an oven/flame-proof dish, about 20cm/8 inches in diameter and 10cm/4 inches deep, with rounded or sloping sides and
a well fitting lid. Place half the butter in
the pan and allow to melt over a moderate heat. When the butter is
foaming, but not brown, remove the pan from the heat.
Starting at the centre, arrange a layer of slightly overlapping potato slices in
a spiral pattern over the base of the pan and
up the sides. Take care to arrange this first
layer neatly as the dish is turned out for serving. Season to taste with salt
and freshly ground black pepper and dot with a
little of the remaining butter.
Continue to layer the potatoes in the pan until all the slices are used up. Season to taste and dot with butter every two layers,
but make sure to reserve some butter for the
final layer. Dot the last layer of potatoes with the reserved butter.
Set the pan over a moderate heat and cook for 10 minutes, shaking the pan gently to prevent potatoes sticking to the base. Then
cover the pan with a well-fitting lid and bake
in the oven for 30 minutes, or until potatoes are tender when
pierced with a knife. Half way through baking time, remove the lid to allow the potatoes to crisp slightly and steam to escape.
To serve - turn out the potato cake onto a heated serving dish, sprinkle with parsley and serve hot.
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