This is my plant-based version of a French potato dish, made by layering thin slices of potato with butter. It's crispy on the top and perfectly soft inside.
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Serves
4
Russet Potato
Vegan Butter Alternative
Pack Nurishh Gran Vegiano
Pot Vegan Crème Fraîche Alternative
Lemon
Chive
Serves
4
Russet Potato
Vegan Butter Alternative
Pack Nurishh Gran Vegiano
Pot Vegan Crème Fraîche Alternative
Lemon
Chive
Unlock Mob Premium
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Step 1.
Preheat the oven to 190°C. Heat the butter in a small saucepan until melted. Wash and slice the potatoes on a mandolin to 2-3mm thick.
Step 2.
Pour the melted butter over the potatoes, leaving a little butter in the pan. Rub the butter through the potato slices to make sure each one is well coated.
Step 3.
Layer the potato slices in a circular spiral around the saucepan. Sprinkle 2 tablespoons of Nurishh Gran Vegiano and a sprinkle of salt and pepper onto each layer of potatoes before adding the next layer.
Step 4.
Place back on the hob on a low heat and fry for 10 mins, until the potatoes are starting to crisp up at the bottom. Give the pan a shake every now and then, to help prevent sticking. You can carefully check this by using a spatula to pick an edge up and look at the bottom.
Step 5.
Cover with foil or a lid and place in the oven for 40 mins or until cooked through.
Step 6.
To make the topping, mix the vegan creme fraiche with a tbsp of thinly sliced chives and a tbsp of lemon juice. Season with salt and pepper and place a large dollop in the middle of the pommes anna. Finish with a sprinkle of Nurishh Gran Vegiano and a scattering of chives.
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