As the holiday season quickly approaches, our IQliving blog hopes to keep you posted on great seasonal recipes. Each week we will be offering helpful hints and suggestions to spice up old recipes and re-introduce you to timeless classics.
While the last couple of recipes focused on main courses, we wanted to share with you one of our favorite sides. While we LOVE mashed potatoes, and know that many of this seasons gatherings will feature it - we thought it might be nice to switch things up a little.
The Pommes Anna is similar to scalloped potatoes, but without that heavy creamy sauce weighing you down! Pommes Anna also introduces celeriac to the dinner table. Never heard or used celeriac? There is nothing to fear about this often overlooked vegetable. A great hardy root vegetable, it is the edible base of celery!
Easy to prep, and made of everyday ingredients, the dish will quickly become one of your favorite dishes. Just give yourself a little bit of time to arrange each of the layers of this delicious side dish - so that you can truly enjoy all of the flavours. Also cutting the potatoes and celeriac thin will allow you to beautifully arrange the dish, impressing your family and friends!
To celebrate the holidays we are offering 15% off all regular priced Le Creusetproducts.
Pommes Anna with Celeriac
6 Tbsp butter
5 large russet potatoes, peeled
1 small celeriac, peeled
In a saucepan, melt butter, set aside. Using a mandolin, thinly slice the potatoes: two lengthwise and four width-wise. Thinly slice the celeriac. Set aside.
Generously brush a 30 cm skillet with melted butter. Arrange the first layer of round potatoes, overlapping to form a rosette.
Top with all the oblong- shaped potato slices, be sure they overlap and extend up the side of the skillet.
Alternate with round potatoes and celeriac layers. Season each layer with salt, pepper and a light brush of butter. Lightly press each layer. Fold the oblong potato slices towards the center.
Finish with a potato rosette layer. Brush with remaining butter.
Bake for 1 hour or until the outside of the potatoes are golden brown and crisp. While hot, run a spatula around the outside of the potatoes to loosen.