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Duck Fat Pommes Anna
It is hard to believe that a humble potato can turn into this classic and decadent French Duck Fat Pommes Anna.
potato, recipe, pan, cheese, herb, thyme, oven, Yukon, baked, mandolin, duck, fat
Yukon gold potatoes
peeled and very thinly sliced
or clarified butter
fresh thyme leaves
or 1 teaspoon dried
divided - half for the water, half to season the layers
Pecorino Romano cheese
shaved or grated - substitute Parmesan
Preheat oven to 400 degrees.
Peel, rinse and drain the potatoes.
Fill a large bowl about halfway with salted water. Set aside.
Thinly slice the potatoes, about 1/8-inch on a mandolin or with a very sharp knife.
Place the potato slices in the salted water as you go.
Drain the potatoes, then lay them out on a dish towel. Pat them dry with a second towel, or paper towels.
Melt the duck fat and mix in the thyme leaves.
Coat the bottom of an 8-in cast iron skillet or pie plate with melted duck fat.
Begin layering the potato slices around the bottom of the pan,slightly overlapping.
Drizzle with duck fat (I use a pastry brush for this) and season with salt and pepper. Repeat the process with the remaining potato slices and duck fat.
Top with grated cheese and bake for one hour until browned and crispy.
I did not do this, my son is allergic to dairy so I added the cheese after it was baked.
Sprinkle with chopped parsley and serve.
I did not have an 8-in cast iron skillet so I used a 10-inch which makes for a thinner potato cake.
You can substitute any 8-in baking dish; pie plate, quiche pan, etc.
The potatoes should be thin like potato chips or they will not stick together. I will you an example down below.
I used Pecorino Romano because that was in the Sur la table cooking class menu. Feel free to substitute Parmesan, or your favorite cheese.
Yes, the prep time is listed at one hour. It took me an hour to peel and layer all of the slices.
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