Potato Dishes
Mireille Potatoes
A grand version of Anna potatoes with sliced artichoke bottoms and truffle between the layers; or, more simply, sautéed potato slices tossed with buttered artichoke and truffle.
- Serves 10
- Two methods
- Contains truffle
- French
Method
Method a: proceed as for Anna Potatoes, adding the sliced artichoke bottoms and sliced truffle as the moulds are filled.
Method b: cut the potatoes into 3 mm (⅛ in) thick slices, sauté them in butter and season them.
Add the artichoke bottoms, sliced and tossed lightly in butter, and the thinly sliced truffle to the potatoes, and mix them carefully together.
Tip: tap a step to tick it off as you cook.
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See also
Chef’s notes
- Note from the card: if tinned artichoke bottoms are used, care must be taken in cooking to prevent them breaking up.
- The cost shown does not include the truffle: the card says "as required". A 30 g jar of preserved black summer truffle costs about £16.
A family of Anna potatoes
In the classic French repertoire, pommes Mireille is one of several variations on pommes Anna: layers of black truffle and sliced artichoke hearts go between the layers of potato. Its cousins include pommes Voisin (grated cheese between the layers), Massenet (mushrooms) and Salardaise (truffles alone).
Sources: Wikipedia: Pommes Anna, Variants (citing Saulnier, Le Répertoire de la cuisine, 1923).
Shopping list for 10 portions
Fruit & veg
Dairy & eggs
Tins, jars & stock
Store cupboard (check you have)
Converted from the original Cookeryonline recipe card (No. 24).