Once, a long time ago when I was just beginning to learn to cook, I got a book from the library that contained something like a mind-blowing 150 recipes just made with potatoes. A few of those dishes that I learned then are still with me today. This dish, pommes anna, is a very classic french preparation and usually only uses two ingredients: butter and potatoes. I worked up an alternative version for a dairy-free friend. It was easy and yummy and served another important purpose. Our csa has been giving us handfuls of different potatoes each week. Varying sizes and types challenged me to think of a way to make them all into a cohesive dish. I scrubbed them up with our new favorite kitchen tool and then un-artfully stuffed them all in the top of the food processor. And there you have it – a quick potato side without any butter.
Makes 1 potato cake, serving about 4-6
about 3 handfuls of mixed potatoes
salt and pepper
- Prepare your pan. Use a 10 1/2 (or similarly sized) springform pan. Drizzle a little oil in it and smear it on the bottom and sides. Wrap the bottom in a piece of foil. Preheat oven to 375F.
- Slice your potatoes with the 2 mm. slicing blade of your food processor.
- Fill a large bowl with water and add potato slices. Swirl and rinse the extra starch off. Dry the potatoes with a dishtowel.
- Begin to layer them in your oiled pan. When you have a complete layer, drizzle a little more oil and sprinkle with salt and pepper. (It will cook up fine even if your layers are just approximated – no need for perfect overlapping circles.) Layer until you have about an inch of potatoes in the pan. Press down with your hand.
- Cover your pan tightly with foil. Place the pan on a baking sheet in the oven. Bake at 375F for 45 minutes. Uncover and bake until the top is brown (about 15 minutes more.)
- Unhinge your springform pan and slide the cake off the bottom. Slice and serve.