Wednesday, October 23, 2013

Truffled Pommes Anna with Crème Fraîche {Crème de la Crème Menu}

To go with the main dishes, I opted to make a version of Pommes Anna. Only I forgot to take a photo of the completed dish. Whoops. What this lacks in photographic artistry it made up with in earthy, fabulous flavor and texture.

The classic French dish is made, traditionally with sliced, layered potatoes cooked in a very large amount of melted butter. I've made a version that included apples and cream as well. But for tonight, I decided to add in the flavors of black truffle, wood ear mushrooms, and carrot top greens.

6 T chopped carrot top greens
6 T chopped wood ear mushrooms
freshly ground sea salt
freshly ground pepper
3 pounds potatoes, peeled and cut into 1/8-inch-thick slices
black truffle oil

Preheat oven to 450°.

Brush your baking dish - I used a round baking stone - with truffle oil and arrange a layer of slightly overlapping potato slices in a circular pattern in pan. Brush the potatoes with truffle oil.

Sprinkle freshly ground salt and freshly ground pepper. Spread 2 T of carrot greens and 2 T of wood ear mushrooms over the layer. Repeat until you've used all of your potatoes or your baking dish is full.

Press potato mixture firmly to pack. Bake at 450° for 20 minutes on bottom rack in oven. Uncover and bake an additional 20 minutes or until potatoes are tender when pierced with a knife. Loosen edges of potatoes with a spatula or knife. Place a plate upside down on top of pan; invert potatoes onto plate. Serve with a dollop of crème fraîche.

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