30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Grand-mère Augustine's Pommes Anna With Truffle Oil
A classic French potato dish, thinly sliced potatoes layered with butter and baked until golden and crispy, finished with a touch of truffle oil.
Total Time
75
Yield
6
Calories
350 cal
Difficulty
Medium
Cuisine
Holiday
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What You'll Need
Equipment:
9-inch oven-safe skillet (cast iron preferred), Mandoline or sharp knife, Mixing bowl, Parchment paper, Aluminum foil •
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Instructions
Preheat oven to 375°F (190°C).
Thinly slice the Potatoes using a mandoline or sharp knife – aim for 1/8 inch (3 mm) thickness.
In a bowl, toss the sliced Potatoes with the melted Butter, Salt, and Pepper.
Grease a 9-inch (23 cm) oven-safe skillet (cast iron is ideal) with some of the butter mixture.
Arrange the Potato slices in a circular pattern, overlapping each slice slightly, starting from the center and working outwards. Continue layering until all Potatoes are used.
Pour any remaining butter mixture over the top.
Cover the skillet with parchment paper and then aluminum foil.
Bake for 45 minutes. Remove the foil and parchment paper and bake for another 30 minutes, or until golden brown and crispy.
Let cool slightly before carefully inverting onto a serving platter.
