Potatoes "Anna" - a classic French dish Bashny.Net

Potatoes "Anna" (French «pommes anna».) - A classic French dish. Potatoes for it is cut very thin slices, stacked layers in the pan or in the form of preparing and butter in the oven or on the stove to zazharistoy crust.

The finished dish looks like a casserole or pie with a beautiful pattern of the dots at the top of the potato. In the classic version of all three ingredients: potatoes, butter and salt, but other additives, for example, shallots, parsley, or even white mushrooms. Of course, like most such simple and old-fashioned French dishes "no frills," Potatoes "Anna" is incredibly tasty and showers.




Ingredients:

1200 - 1300 g of potatoes (5-6 large tubers)
110 g butter
3 onions, shallots (or green onions, white parts only)
salt and freshly ground black pepper to taste
chopped parsley supply (optional)
How to cook:

Turns ordinary butter to ghee. To do this, melt the butter in a small saucepan over medium heat and boil for about two minutes, until the foam with the oil settles.

Filtered oil through cheesecloth, coffee filter or paper towel.

Shallots or green onions cut into very thin slices.

Potatoes clean and also cut into very thin slices, about 1 or 2 mm thick.



Round baking dish very good grease melted butter. (It is also possible for insurance to lay her bottom oiled paper.) Are stacked in the form of a layer of potato circles "overlap". Salt, pepper, grease with butter.

Sprinkle with chopped onions.



Likewise, spread layers of the remaining potato slices, lightly sprinkling each layer with salt, pepper and chopped onion and lubricating oil. The top layer of potatoes and salt, pepper and oil lubricated. Put in a preheated 215 C (420 F) oven for one hour.



By the way, in France, for the preparation of the potato, there are special "dvuhdonnye" form, which can be reversed, so that the potatoes evenly infused butter and browned to a crisp and formed on top and bottom. But in the usual form in the oven all good at it.



We take out the potatoes from the oven. SHOULDER check whether the bottom layer of potatoes to the bottom of the form is not stuck. Cover the form of a large flat plate and carefully turn over the whole structure. Give the stand a couple of minutes.



Carefully remove the form. The bottom of the casserole, thus becoming its top.



Sprinkle with (optional) finely chopped parsley and serve. You can submit a potato and a garnish for anything meat, and as a separate dish, along with a large vegetable salad.