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
Grand-mère Augustine's Pommes Anna With Truffle Oil
Grand-mère Augustine's Pommes Anna With Truffle Oil
⏱1h 45m
👥6
🔥500 cal
Hard
🍽️Holiday
An exquisite rendition of Pommes Anna, featuring brown butter infused with black truffle, layered with delicate potato slices, and finished with shaved black truffle.
An exquisite rendition of Pommes Anna, featuring brown butter infused with black truffle, layered with delicate potato slices, and finished with shaved black truffle.
Thinly slice the Potatoes using a mandoline – aim for 1/16 inch (1.5 mm) thickness. Place slices in ice water for 30 minutes to remove excess starch.
In a saucepan, melt the Butter over medium heat. Continue cooking, swirling occasionally, until the butter turns a nutty brown color and has a fragrant aroma (about 8-10 minutes).
Remove from heat and whisk in the Black Truffle Paste. Season with Maldon Sea Salt Flakes and White Pepper.
Drain the Potato slices and pat completely dry.
Generously brush a 9-inch (23 cm) oven-safe skillet (cast iron is ideal) with some of the brown truffle butter.
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, brushing each layer with the brown truffle butter.
Place a piece of parchment paper directly on top of the potatoes and gently press down to compact the layers.
Cover the skillet tightly with aluminum foil.
Bake for 60 minutes. Remove the foil and parchment paper and bake for another 25-30 minutes, or until golden brown and crispy.
Let cool slightly before carefully inverting onto a serving platter.
Garnish with freshly shaved Black Truffle before serving.
Ingredients
6
2 lbs900 gCharlotte Potatoes-peeled
1 cup226 gEuropean-Style Unsalted Butter
1 tbsp15 mLBlack Truffle Paste
1 oz28 gFresh Black Truffle-shaved (for garnish)
1 tsp5 mLMaldon Sea Salt Flakes
1/2 tsp2.5 mLWhite Pepper-freshly ground
Equipment
9-inch oven-safe skillet (cast iron preferred)
Mandoline
Mixing bowl
Saucepan
Parchment paper
Aluminum foil
Instructions
Preheat oven to 350°F (175°C).
Thinly slice the Potatoes using a mandoline – aim for 1/16 inch (1.5 mm) thickness. Place slices in ice water for 30 minutes to remove excess starch.
In a saucepan, melt the Butter over medium heat. Continue cooking, swirling occasionally, until the butter turns a nutty brown color and has a fragrant aroma (about 8-10 minutes).
Remove from heat and whisk in the Black Truffle Paste. Season with Maldon Sea Salt Flakes and White Pepper.
Drain the Potato slices and pat completely dry.
Generously brush a 9-inch (23 cm) oven-safe skillet (cast iron is ideal) with some of the brown truffle butter.
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, brushing each layer with the brown truffle butter.
Place a piece of parchment paper directly on top of the potatoes and gently press down to compact the layers.
Cover the skillet tightly with aluminum foil.
Bake for 60 minutes. Remove the foil and parchment paper and bake for another 25-30 minutes, or until golden brown and crispy.
Let cool slightly before carefully inverting onto a serving platter.
Garnish with freshly shaved Black Truffle before serving.
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