Pommes anna with lemon and sage
- Portion size: Serves 6 as a side
- Hands-on time 15 min. Oven time 45 min
- Difficulty: easy
Pommes anna is a dish of thinly sliced potatoes baked in layers, similar to dauphinois. There’s no cream added, though. Instead, the potatoes are cooked in butter enriched with the wonderful flavours of sage, garlic and lemon. Perfect served with all types of meat, fish and vegetables.
Or try our ultimate gratin dauphinois.
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Ingredients
- 125g unsalted butter, plus (optional) extra to serve
- 2 garlic cloves, finely chopped
- Finely grated zest 1 lemon
- 1 tbsp chopped sage leaves, plus (optional) extra to serve
- 1.25kg salad potatoes (such as charlotte)
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Method
- Heat the oven to 170°C fan/gas 5 and line a large baking tin (about 25cm x 35cm) with baking paper.
- Put the butter in a small pan and melt over a low heat. Once foaming, add the garlic, lemon zest, sage and some black pepper. Cook for 3-4 minutes until the butter is just starting to brown, then remove from the heat. Strain the butter into a bowl, reserving the liquid and solids separately.
- Use a mandoline or a very sharp knife to slice the potatoes into 2-3mm slices. Pat dry on kitchen paper as you work as they tend to release water when cut. Form a layer of slices on the base of your lined tin, each one slightly overlapping. Brush with the strained butter and scatter some of the reserved solids – garlic, sage and lemon zest – evenly over the top. Repeat this 2-3 more times before adding your final layer of potatoes. Brush with the remaining butter and season with salt and pepper.
- Bake for 45 minutes until golden brown and tender. If you want, fry a few sage leaves in a little more butter for 1-2 minutes to spoon over the potatoes.
Nutrition
- 304kcals Calories
- 17g (11g saturated) Fat
- 3.9g Protein
- 31g (2.8g sugars) Carbs
- 4g Fibre
- 0.2g Salt
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