Salut mes p’tits croissants!

Today we are mixing 2 recipe for the greatest of our pleasure, the traditional Pomme Anna and the famous pavé created by Thomas Keller.

Fairly simple and cost affective, you’ll only need potatoes, some clarified butter and herbs. You can as always eat it right away, but I’m going to press it overnight and fry it in more clarified butter.

Enough talking, let’s get to work. Happy cooking!

Serves 8 people

5 pcs potatoes (peeled and washed)
3 stalks thyme (pickled and chopped)
2 stalks rosemary (picked and chopped)
1 cup (250 ml) clarified butter

-Line up a rectangle dish (11×5) with parchment paper.
-Melt the clarified butter.
-Using a mandolin, slice the potatoes paper thin.
-Lay down one row of potatoes, brush clarified butter over them, season with salt and pepper.
-Repeat the process all the way to the top, adding chopped herbs every 2 layers.
-Add only butter to the last layer and cover it with parchment paper.
-Pre-heat your oven to 325F. Cover the dish with parchment paper and place it in the oven for 2 1/2 hours.
-Check if the potatoes are cooked by sliding a cake tested into them, if it comes out with no effort, it’s cooked.
-From here, 2 options, first one is to eat it as is. For our second option, we are going to press it by adding weight over the gratin and place it in the fridge overnight (see video on TikTok or instagram).
-The next day, take the Anna pavé off the dish, remove the paper and slice rectangle out of it (you can trim the edge for a cleaner result).
-Heat up the clarified butter into a deep pan. Place the pave in it, and fry on each sides.
-Place on top of absorbing paper to remove the excess fat, season with sea salt and enjoy.
-Bon appétit!