Anna 2019
Garcia Miller
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To bake: Lightly coat a piece of foil with nonstick spray and cover the skillet tightly with it. Put in heated oven for 35 minutes, at which point the potatoes will be almost tender. Use potholdered hands to press firmly on the foil to compact the potatoes a bit. Remove and reserve the foil and bake for 25 to 30 minutes more, until lightly brown all over. Press again with the foil, remove, then briefly run under the broiler for an even golden-brown finish.
Once the galette is out of the oven, let it rest in the skillet for a few minutes before running a knife around to ensure that it is loose. Gently tip the skillet over your sink to drain any excess butter or oil. Invert it onto a plate or cutting board, then flip right side up. Cut the galette into wedges, then top with the dressed greens, and sprinkle with the reserved cheese-pepper mixture.
Yes, and as with last time, there are lots of different stores to choose from and we will add more as preorder links are up. Order from your favorite store. All the book information will be parked here:
Disagree completely. All this is is letting the rest of us know something to think about re: ordering from Amazon books vrs (as Deb put it: lots of different stores to choose from and we will add more as preorder links are up. Order from your favorite store).
You have a great memory. This time, get this, I pressed for the jacket! I know, it makes no sense, but I enjoyed, at the end, having two covers, the classic one you see here and a little surprise inside for those of us (like me!) who dislike jackets.
Yes! I am in Milwaukee, WI also. I am happy to travel to Chicago or Madison to visit where ever you come! Thank you, Deb! You have taught me to love cooking.. especially for others. Thanks for all you do for us.
Congratulations on the book! Your cooking reminds me of an article in French Elle some years ago: the author (the hilarious Dr. Aga) asked whether a man could cook as well as a woman. She invited a famous French chef to a test: make a wholesome meal in 30 minutes (the average time French women said they spent making weeknight dinner). He came with a sous-chef. Dr. Aga explained that French housewives had no sous-chefs, and M. Chef would have to go it alone. He cut himself and despite blood it was hilarious. All to say that cookbooks for real people who cook real food in real life: perfect.
I am so excited about the new cookbook. I actually placed my order for both of your cookbooks just now, so I will get one soon, and one as a lovely surprise in the fall.
I am only disappointed that the bonus recipe will not be coming to me in Canada.
(sad sigh)
Even if I made zero recipes from your new cookbook (which is impossible), it would still be worth it to pre-order the book as I feel like I owe you for all of the free and wonderful recipes I use from your blog!! Consistently the best!!!
I was just sharing on Facebook how excited I am that I just pre-ordered the book. A friend asked the question, if we go to a book signing (we did last time, so fun!!!), do we need to purchase the book at that bookstore, or can we just show up with our own copy?
I had a russet that was parboiled
I used a mini (5-6 inch) cast iron skillet (Lodge) because I cook for me
My little skillet is well seasoned!
In prep for my first CSA distribution which will include arugula, I made arugula pesto from what I had before seeing this recipe and so topped the potatoes with that pesto and a poached egg.
I finally conquered them, and have continued success, by bringing the water to a simmer, then turning it down until I see only occasional pin-head size bubbles. You definitely do not want the water moving from bubbles in any way. Break your egg into a small dish to gently slip the egg into the water, and cook for two minutes. Using a dish to transfer the egg into the water makes it easier to get the whole egg into the water at once.
I made this tonight! I love the simplicity. I do think the seasoning, as written, is slightly too little. My final dish was slightly under seasoned despite being pretty aggressive in the mixture. I imagine the relative saltiness of the cheese is an important factor. I would have upped it just slightly all around. This with the dressed arugula turned a simple roast chicken dinner into something just a bit more special and lovely.
I had the same problem of sticking!! I also tried again using oil instead of butter and unfortunately still had stickage both on the bottom layer against the pan and on the top layer against the foil.
Oh my! My two oldest kiddos (38 & 36) are coming in in June with their families for a visit! I am planning on making this for them. I think it will go absolutely awesome with some grilled steaks (or burgers for the kids). Thank you so much for sharing! I am jealous of the trip to Rome for sure! I will let you know what my brood thinks of Cacio e Pepe Potatoes Anna. Such a blast as the 36 year old is Annie. :)
We just made this for dinner and it was wonderful. The kids loved it, too, but one said I put in too much black pepper (super fresh and ground large-I thought it perfect). We used a mix of arugula and pepper cress from the garden, and fresh radishes as well. The potatoes were so creamy and delicious- this is definately a new favorite dinner option. Thank you!
On your book tour, In New Hampshire we have a local book chain named the Toadstool. I would love to see you at the Peterborough location. They even have a little cafe in which some cooking could take place!
does anyone think would this work with green apples added? a favorite, now-closed restaurant served a potato-and-apple terrine that was amazing. we tried once to make it at home, but it was much too fussy and fell apart upon serving. this galette seems fairly similar but much easier
When should we expect to receive the something extra if we preordered and sent the email? I did it like 4 seconds after this post. Sooooo looking forward to the release and hope Denver is on your book tour list!
Third time lucky! I made this again last night, but this time used potato flour instead of potato starch (which I think, for me, leaves a slightly off/metalic aftertaste that competes with the delicacy of the overall flavour). Tadah! Just right. Alas, I ended up eating the leftovers later that evening. The trick, I think, is to have the right number of people helping to eat this lovely dish in the first place. Four perhaps, not three. Thank you!
Hi Deb,
I am in charge of a potato dish for a dinner party tomorrow night. One guest cannot eat dairy. I was thinking about pommes anna, and remembered that my family enjoyed this recipe of yours. Obviously, I need to make it without the cheese, but do you think I could use a combination of olive oil and duck fat in place of the butter? If so, do you have any idea what my ratio should be?
Thanks!
PS Thank you for all of the amazing dinners. I bet we enjoy your recipes at least twice a week. Last night it was stuck-pot rice and lentils. Yum!
I love this dish! Do you think there would be any difference if you just tossed the potatoes in the cheese mixture and then layered them, instead of potatoes then the butter/cheese mixture? Why layer them separately, instead of tossing them altogether.
I love this recipe and would like to serve it on Christmas Eve, which will require making it ahead of time to rewarm. Should I invert the pan and rewarm it on a cookie sheet or can it stay in the pan and be reheat as a whole before inverting?
How do you use a 2-part pommes Anna pan for this one? Do you cook with both sides of the pan in the oven? I happen to have one sitting lonely in the cabinet and would love to bring it out for a surprise weekday feast. When I was a child it was taken out about once a year with great ceremony for Christmas dinner, but the pan has slouched, fancy and forgotten, for too long now.
Made this and I thought it was great. I weighed the cheese before I grated it which was easier than trying to weigh after microplaning.
Hoping to make ahead for Thanksgiving. Do you just leave it in the pan after making ahead and then reheat?
Been looking at that picture on the cover of the cookbook for a while, glad I finally got around to making it.
I passionately believe that in order to live a life of fulfillment and joy, we must genuinely serve each other in any way possible. I discovered that my mission in life is to help others via financial planning.
I am an active member of Garrett Planning Network (GPN), the National Association of Personal Financial Advisors (NAPFA), and a board member of the Financial Planning Association (FPA) for two CA chapters (Silicon Valley and San Francisco).
In December of 2013, I executed a succession plan with Jim Ludwick (founder of MainStreet Financial Planning) and became the 1st Garrett Planning Network Advisor to purchase 100% of a mature practice successfully. My long-term goal is to grow MainStreet into a household brand for financial planning.
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