Recipe: Potatoes Anna with Carmelized Onions and Fresh Herbs

Potatoes Anna with Carmelized Onions and Fresh Herbs
rec.food.cooking/Kate (1998)

I made this last night and it turned out very well. The addition of fresh herbs and a layer of caramelized onions really add a nice dimension to this French classic. I made this for 2 people and there were no leftovers ;-).

Two large Idaho (russet) potatoes, peeled and sliced about 1/8th to 1/4 inch thickness (use a mandoline and keep the potato slices covered with cold water to prevent discoloration until ready to use)

approximately 1/2 stick softened, unsalted butter

1/2 large yellow onion, cut in half through the stem ends and sliced about 1/8 to 1/4th inch thickness

butter or olive oil for caramelizing the onions about a tbsp.

Several sprigs of thyme and flat leaf parsley, minced
a pinch of dried rosemary
Salt & fresh ground pepper to taste
a small amount of grated nutmeg (optional)

Classically this dish is made with a special copper casserole type pan with handles on the sides. I don't have one of these so I used my smallest Le Creuset cast iron skillet. The skillet should be well seasoned so that the potatoes don't stick while cooking.

Heat olive oil or butter over medium heat and when hot add the onions. Caramelize the onions, stirring occasionally, until a dark golden brown.

This should take about 20 to 30 minutes and may require adjusting the heat downward to prevent burning. Just before they are done add a pinch of dried rosemary or thyme. Stir and set onions aside.

When ready to cook preheat oven to 400F. Place about a tbsp of softened or melted butter all over the bottom of the skillet. Drain and carefully pat dry the potato slices with paper towels. Pick slices that are uniformly round in size for the bottom layer, as this will be the top of the dish when serving.

Form an attractive pattern of overlapping circles of potato slices on the bottom of the pan. Season with salt and pepper (and nutmeg, if using), a small amount of the minced fresh herbs and dot the top of the potatoes with softened butter. Repeat with another layer of potatoes, S & P, herbs and butter dots until you have only enough potato slices left for one more layer.

Place the caramelized onions in a layer then cover with the last of the potatoes. Do not season the last layer. Take a buttered piece of wax paper, place it on top of the last layer of potatoes and place the pan on a burner over medium heat. Take an appropriately sized heavy pot (weighted if necessary) and place it on top of the waxed paper and cook for about 10 minutes. This is to brown the bottom layer and the weighted pot keeps the potatoes flat.

Place skillet (without the weighted pot) in the oven and check for doneness after about 25 to 35 minutes (this depends on the thickness of the potatoes and the quantity of potatoes you are using). The potatoes should be golden brown and crunchy. I invert a serving plate over the skillet and remove the potatoes by turning the skillet upside down over the plate. I garnish the top with some minced parsley and cut into wedges.