Serves: 4 people • Prep: 15 minutes • Cooking: 10 minutes • Difficulty: easy
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Ingredients
- Floury potatoes (Agria, Bintje, etc.): 1 kg
- Butter: 80 g + 20g
- Moutarde de Meaux® Pommery®: 80 g
Method: Pommes Anna with wholegrain mustard
- Take 4 blini pans and brush with the 20 g of softened butter. Wash and peel the potatoes.
- Trim them with a knife to form a cylinder. Cut into 3 mm slices. Season with salt and pepper and add the melted butter.
- Mix well. Arrange rosettes of potato slices in the bottom of each blini pan.
- Add a layer of wholegrain mustard, then finish with a rosette of potato slices. Press down lightly.
- Heat the pans very gently and start to brown the pommes Anna.
- When golden, turn them over and do the same on the other side.
- Add more melted butter if needed and finish cooking in the oven at 150°C if necessary.
- At the end of cooking, the pommes Anna should be caramelized and crispy on the outside, and soft in the centre.
