Potatoes Anna with thyme.
The Fall air is one of my favorite. The days are getting shorter the morning are colder. Our home cooking reflect that by having a more sauces, more oven cooked meals. The aromas that linger in the house are warming to the soul.
Last night I prepared one of my old favorite meal, cheese pork chops. The heavy cream tenderizes the meat, which was already tender to start with, the mustard gives a small bite, the cheese blends well.
Nothing portrays Fall better than Brussels sprouts. To maximize my time I did not peel leaves by leaves, but instead I sliced them in thin slices. same result while cooking, faster prep time.
Could not have our first official Fall meal without potatoes.
A nice glass of Chardonnay by Sterling Vineyard was perfect.
Potatoes Anna with Thyme - Fall is here
- 2 potatoes 2 large peeled and thinly sliced potatoes
- 5 tbsps unsalted butter 4 to 5 tablespoons unsalted butter
- 1 teaspoon thyme 1 teaspoon thyme
- Heat the butter in a heavy 12-inch skillet. Dry the potato slices on paper towel. Arrange slices in a ring on bottom of skillet. Fill the center with overlapping slices. Sprinkle with salt and pepper.
- Arrange a second layer with remaining slices. Invert a heat proof dish over the potatoes and place a heavy object on the plate to weight the potatoes down. Sauté the potatoes over medium heat until the underside is nice and golden and the slices are molded together.
- Remove the weight and the plate and carefully turn the potatoes all at once.
- Cook until browned and cooked through. Cut in quarters and place in plates.
Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
Did you make this?
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