Peel the potatoes and cut them into thin round slices, wash them thoroughly in cold water to take out the starch, dry them with a cloth and make sure that they are well dried.
Put some butter into a casserole or saute pan and arrange the potatoes in layers overlapping each other, reversing the overlapping with each layer. Dot each layer with butter and sprinkle with salt, cover and cook in a hot oven (425F, 220?c or gas mark 8) for between 30 and 40 minutes until the potatoes are tender. Pour off the excess butter before serving, I like to turn the potatoes onto a platter for serving the potatoes ought to be rich, golden, and crisp on the outside with a creamy buttery centre.
Serve and Enjoy!
We used to make and serve dozens of portions everyday at The Whitewell Hotel in the 70?s and Lord and Lady Hanson were really passionate about them for dinner parties.
We just love this dish but we have to ration ourselves to just cooking them 2 or 3 times a year now because of all the butter, I have tried other fats but none come close to that intense buttery flavour.
The recipe calls for firm-fleshed potatoes, butter, salt, and pepper and only, and I only add the pepper after cooking pepper does tend to go a little bitter when cooked.
At the Whitewell hotel, we sometimes made them in individual dariole moulds and I must admit that they did look nice turned out onto the platter.
The dish is usually recognized with having been created during the time of Napoleon III by the chef Adolphe Dugl?r?, a pupil of Car?me, when Dugl?r? was head chef at the Caf? Anglais, the foremost Paris restaurant of the 19th century, where he, so they say named the dish for Anna DesLions, who, in 1865 was considered by literary critic Charles-Augustin Sainte-Beuve to be "as true a queen as Paris has ever known".
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|Serving Size: 1 Serving (207g)|
|Recipe Makes: 6|
|Calories from Fat: 415 (80%)|
|Amt Per Serving||% DV|
|Total Fat 46.1g||61 %|
|Saturated Fat 29.1g||146 %|
|Monounsaturated Fat 11.9g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 121.8mg||37 %|
|Sodium 335.4mg||12 %|
|Potassium 646.1mg||17 %|
|Total Carbohydrate 26.3g||8 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 23g|
|Protein 3.5g||5 %|
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Calories per serving: 522
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