Potatoes Anna?

[Phoebe Loosinhouse]

Who makes this successfully? I tried yesterday with ok results, but I know it could have been better. I have looked at a number of recipes and there is a lot of variations in oven temps, covered versus uncovered, etc. Some recipes are done in skillets, but I really am looking for one baked in a casserole or corning type dish.

Help! This is one of the simplest and tastiest side dishes out there.

[Arkansas Granny]

1. There are several oven method recipes at this site:

http://www.cooks.com/rec/search/0,1-0,potatoes_anna,FF.html

They seem to vary as to oven temp., thickness of potato and proportions of ingredients.

[Lucinda]

2. Here is another link with reviewed recipes

Just in case we don't have anyone here who makes them. :)

http://www.recipezaar.com/recipes.php?s_type=/recipes.php&q=potatoes+anna&Search=Search&Searcht=


I use recipezaar a LOT when I'm looking for base recipes and cooking techniques for a specific dish. It's important to read the reviews because there is a lot of recipe tweaking posted in them, and it seems like I can always find someone who has posted a bit of useful info that "finishes" a dish for me.

[hippywife]

3. I have never heard of them

so I googled an image and found the prettiest one at Martha's Stewarts website:

http://www.marthastewart.com/menu/beef-tenderloin-with-potatoes-anna-sauteed-swiss-chard-and-raspberry-trifle?lnc=6f79cf380e1dd010VgnVCM1000005b09a00aRCRD&rsc=menu_entertaining¤tview=2

(I know it looks like that link is for beef tenerloin but it's a whole menu thing. It will take you directly to Potatoes Anna.)

[grasswire]

4. I have done in pyrex pie plate...

....as Martha's recipe suggests, as an alternative to skillet. Also in a shallow pyrex casserole.

What a treat they are. Mmmm.

[Warpy]

5. I only did them once, about a thousand years B.M.

(before mandoline) and used a cast iron pan that was seasoned but only 2 years seasoned, not 30. They stuck in places so they weren't beautiful when I turned them out. I patched up the stuck pieces as well as I could after I'd used a putty knife to scrape them out of the frypan.

They were delicious.

I just remembered what a huge pain in the ass they were and never did them again.

One of these days I need to treat myself.

[Phoebe Loosinhouse]

6. Thanks, all!

I think the Martha Stewart is probably exactly what I'm looking for. I think my problem yesterday was that my oven temp was not high enough or long enough. Mine were yummy, but they did not have that brown, glazed finish.

[Lucinda]

7. Glad you found what you were looking for!

They sound good. Bill is a potato groupie so I may try this soon. :)