This delicious potato dish requires some care in its preparation but the result is well worth the effort. Serve Pommes de
Terre Anna (pohm d’tair anna) with roast or grilled meat.
2-lb. potatoes, weighed after peeling
1 oz. butter
1 teaspoon salt
1 teaspoon black pepper
Preheat the oven to fairly hot 375 °F (Gas Mark 5, 190°C).
Using a very sharp knife, a mandolin or a vegetable cutter, cut the potatoes into 1.5-inch thick slices.
1 tablespoon of the butter generously grease a
6-inch souffle or straight-sided ovenproof dish. Arrange about one-sixth of the potato slices on the bottom of the dish, in circles. Sprinkle the slices with one-sixth of the salt and pepper. Cut one-sixth of the remaining butter into pieces and dot these over the potato slices. Continue making layers in this way until all the ingredients are used up, ending with a layer of potato slices dotted with butter.
Cover the dish and place it in the oven. Bake the potatoes for 1-} hours or until they are tender when pierced with the point of a sharp knife.
Remove the dish from the oven, and pour off and discard any excess butter.
Serve immediately, from the dish, or unmould the potatoes on to a warmed serving plate and serve.