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Pommes Anna     Veg   HT   ACC  70mins

Serves 4     Hot  Vegetarian  Vegetables    Accompaniment  Gluten Wheat Free  Eggless   



450g/1lb Potatoes

75g/3oz Butter

Salt and Pepper

Fresh Parsley, chopped




1. Heat the oven to 200C, 400F, Gas Mark 6.


2. 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.


3. 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.


4. 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.


5. 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.


6. To serve - turn out the potato cake onto a heated serving dish, sprinkle with parsley and serve hot.



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Key techniques required to make this recipe


Chop to To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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