Pommes de Terre Byron, a.k.a. Golden Potato Pancake
No matter how you say
it, “potato” or “Po-TAH-to,” it makes me happy, happy!
Potatoes go back
to 500 B.C. when the Incas grew them, ate them and worshipped them. They even buried potatoes with their
dead, and hid them in concealed bins in case of famine or war, and dried them
to carry on their long journeys.
It all makes sense to me…
Heaven to me is a large baked potato, topped with a little butter and
salt and pepper or this dish of baked potatoes, which is a traditional French
dish, adapted from a recipe by Julia Child and Jacques Pépin for a “golden potato pancake.”
It may not be pretty, but it’s heavenly delicious!
Ready to bake
Voila!!! Ready to enjoy...
Pommes de Terre Byron
3 pounds of
russet (Idaho) potatoes, about 5 large
½ cup crème fraicheor sour cream
2 ounces grated Gruyère cheese (about 2/3 cup)
Preheat oven to 425 degrees.
Bake potatoes until soft.
When cool enough to handle, peel potatoes and
roughly chop them into ½” to ¾” chunks.
In a 10” skillet, heat the oil and butter
over medium heat.
When butter stops foaming, add the potatoes
and season with salt and pepper.
Turn potatoes to thoroughly mix in the
seasonings, oil and butter.
With a spatula, flatten the potatoes to a
smooth, solid layer.
Reduce heat to medium-low and cook for 5-8
Close to end of cooking time, shake the pan
quickly to loosen the potato cake from the sides and bottom of pan.
Place the skillet in preheated oven and bake
for 15-20 minutes until the top is crusty and lightly colored.
Remove from oven and let rest for a minute or
Invert it onto an oven-safe serving platter
or baking sheet.
Carefully move oven rack to top position and
turn on broiler.
Spread top of hot potatoes with crème fraiche or sour cream.
evenly with the cheese.
under broiler and broil until the potato mixture is golden and blubbling, about
remove from oven and serve.
Be sure to visit my friend, Linda’s
blog, @My Kind of
Cooking for great tips and delicious easy recipes!