Potatoes Anna

just take out from your freezer and bake for 15 minutes.

Now you can enjoy them on your table every day,

you can only find them in very few deluxe restaurants.

they are seldom prepared today,

Because the initial preparation is quite meticulous and labor intensive,

alluringly crisp on the outside and melting tender inside.

cooked in melted French butter.

85% fresh potatoes slices, layered like a flower,

which nonetheless produces a dish so rich and delicious.

we make it with much less,

Traditional made with lots of butter to float the Nomandy,

This dish is generally created in during the time of Napoleon 3rd by the chef Adolphe Duglere, the head chef of the Cafe Anglais, the leading restaurant of the 19th century. It is named after one of the lovely women at court.

A classic French dish of sliced, layered potatoes cooked in  melted French butter.
Meticulous  and labor intensive preparation

A classic French dish of sliced,
layered potatoes cooked in melted French butter.
Meticulous and labor intensive preparati