Yukon Gold & Sweet Potatoes Anna

Automne 2014
food and drink

BY: Christopher St. Onge

Julia Child made Pommes Anna famous withthe publication of Mastering the Art of FrenchCooking. Here, we’ve updated the classic witha layer of sweet potato in the centre and aheady amount of garlic and sage.

4 medium Yukon Gold potatoes, about 2 lbs (1 kg), peeled
1 medium sweet potato, about 1 lb (500 g), peeled
½ cup (125 mL) butter, melted
Salt and freshly ground black pepper
4 cloves garlic, chopped
¼ cup (60 mL) chopped sage

1 Preheat oven to 425°F (220°C).

2 Using a mandolin or sharp knife, slice potatoes into ⅛-inch-thick (3-mm) slices. Liberally brush a heavy, 9-inch (23-cm) ovenproof skillet or cast iron pan with butter.

3 Working in concentric circles, layer one-quarter of the Yukon Gold potatoes over bottom of pan. Brush with additional butter, season with salt and pepper and proceed to layer another quarter of the Yukon Gold slices overtop. Once again brush with butter and season with salt and pepper. Sprinkle with half the garlic and half the sage.

4 Arrange a layer of half the sweet potato; brush with butter and season with salt and pepper. Proceed to create a second layer, brush with butter and season once again. Sprinkle with remaining garlic and sage.

5 Create 2 more layers of Yukon Gold, being sure to brush each with butter and to add seasoning. Place over medium heat on stovetop; once butter begins to sizzle, top pan with around of parchment roughly the same size as the pan (it should just loosely cover potatoes). Remove to oven and cook for 45 to 50 minutes or until potatoes are soft and bottom and edges are golden.

6 Invert a plate over pan and flip both pan and plate to turn out. Cut into 6 wedges.

Serves 6

What to Serve