Anna Potatoes Recipe

Prep and par-cook

Peel the Yukon Gold potatoes and rinse. Using a mandoline set to 1.5–2 mm (or a very sharp knife), slice each potato into very thin even rounds. Keep slices stacked in order to reassemble the potatoes later. Place the slices into a large pot and cover with cool water. Add 1 tablespoon kosher salt and bring to a gentle simmer over medium heat. Par-cook the slices for 5–7 minutes until slightly tender but still holding shape (test by piercing a slice — it should give but not fall apart). Drain and spread slices on a single layer on a clean kitchen towel to dry for 10 minutes.

Assemble Anna

Preheat oven to 425°F (220°C). Butter or oil the bottom and sides of a 9-inch ovenproof skillet or round baking dish with 1 tablespoon duck fat and 1 teaspoon butter. Re-stack the potato slices in original order and season lightly between small groups of slices with 1/2 teaspoon fine sea salt and a few grinds of black pepper as you build layers in the pan. Brush or dot about 1 tablespoon melted duck fat over each 3–4 layers as you assemble so fat distributes through the stack. Pack the slices snugly and press down to compact the layers. Finish with remaining duck fat brushed on top.

Bake

Cover the dish tightly with aluminum foil and bake at 425°F (220°C) for 25 minutes. Remove foil and continue baking for 20–25 minutes more until the top is deeply golden and the edges are crisp. For an extra-crisp top, place under the broiler 2–3 minutes watching carefully to avoid burning. Remove from oven and let rest 10 minutes, then invert onto a cutting board or plate to reveal a golden crust. Keep warm.

Make flavored milk

In a small saucepan, combine 1 cup whole milk and 1/2 cup heavy cream. Whisk in 1 teaspoon cornstarch until smooth. Warm over medium heat until it barely simmers, whisking so it doesn’t scorch. Remove from heat and whisk in 1 cup grated Gruyère, 1 teaspoon butter, 1/4 teaspoon fine sea salt, 1/8 teaspoon white pepper, and optional 1/4 teaspoon lecithin. Whisk until the cheese is fully melted and the mixture is smooth. Taste and adjust seasoning. Strain through a fine-mesh sieve into a bowl to remove any strings or solids.

Load siphon

Allow the cheese mixture to cool to warm/room temperature (15–20 minutes). Pour the strained mixture into a 1-pint (or 2-pint) cream whipper. Seal and charge according to the siphon instructions with one N2O charger (use two chargers if your siphon instructions or viscosity require). Shake vigorously 8–10 times. Chill the siphon in an ice bath for at least 30 minutes to set the foam and improve texture. If you did not use lecithin, expect a slightly denser espuma; lecithin improves foam stability.

Test and finish

Before plating, test the espuma on a spoon — it should be light, airy, and pourable. If it’s too thin, return mixture to the pan, reduce slightly over low heat and re-charge after cooling. If too thick, whisk in a tablespoon of cream and re-charge.

Char

While potatoes bake, halve the onion through the root and slice into 1/4-inch half-moons. Heat a medium skillet or cast-iron pan over medium-high heat until smoking slightly. Add 1 teaspoon vegetable oil and the onion slices in a single layer. Let the onion sit, undisturbed, 2–3 minutes to develop a char. Stir and continue to cook another 3–4 minutes until deeply browned at the edges and softened. Season with 1/4 teaspoon fine sea salt and a splash (1/2 teaspoon) of balsamic vinegar if using; toss to coat and remove from heat. Keep warm.

Slice the inverted potato Anna into 6 wedges or cut into portions as desired. Place wedges on warmed plates.

Dispense a generous swirl of Gruyère espuma over each potato wedge or spoon a quenelle beside it. Scatter the charred onion around and on top of the potatoes.

Finish with a light sprinkle of finely snipped chives, a small pinch of flaky salt if desired, and a few microgreens for brightness.

Serve immediately so the potatoes remain crisp and the espuma retains its airy texture.