Potatoes Anna
This dish actually does have historical French roots. It dates to Napoleon III’s era and was created by Adolphe Dugléré, at one time the chef de cuisine for the Rothschild family and later the owner of the famous Café Anglais in Paris. No one is quite sure which Anna the dish was named after, but Jacob Swann’s money is on the 19th-century Parisian courtesan Anna Deslions because if you’ve seen her picture, as he has, you’d vote for her too.
M. Dugléré might not approve of Jacob Swann’s finishing addition, but it enhances the flavors quite well. And, of course, it’s a very risky idea to criticize Mr. Swann.
Ingredients:
6 tablespoons unsalted butter
2 pounds russet potatoes, peeled and sliced as thinly as you can (go for 1/8 inch)
Salt
Pepper
Allspice
¾ cup crème fraîche
2 tablespoons maple syrup
Directions:
1. Preheat oven to 350 degrees F.
2. Pat dry the potatoes.
3. Melt butter in saucepan.
4. Generously brush a 10-inch cast-iron skillet with butter from the top layers of the saucepan, avoiding the butter solids.
5. Cover the bottom of the skillet with an overlapping layer of potato slices.
6. Brush this layer with more butter. Sprinkle with salt, pepper and a small pinch of allspice. Build another layer of potatoes and sprinkle with the seasonings. Repeat until you’ve used all the potatoes. Pour any remaining butter-oil on the top.
7. Cook over low heat until potatoes are golden on the bottom and crisp around the outside, about 20 to 25 minutes. Shake occasionally to keep the potatoes from sticking or dislodge with a spatula.
8. Place a plate or lid over the potatoes and carefully invert, so that they drop from the skillet.
9. Brush skillet with more butter and slid the potatoes, now inverted, back into it.
10. Bake until crisp, about 20-25 minutes.
11. Whisk together the crème fraîche and maple syrup in a small bowl.
12. When they’re done, slide the potatoes onto a cutting board and slice into wedges. Place on each guest’s plate and, just before serving, add a dollop of the crème fraîche, whatever a dollop is.
