Pommes Anna
This luxurious version of Pommes Anna elevates the classic French potato dish with the addition of nutty Gruyère cheese. Thinly sliced potatoes are layered with melted butter and cheese, then baked to golden perfection. The result is a show-stopping side dish that's crispy on the outside and creamy on the inside, with a rich, savory flavor. This elegant potato cake is perfect for special occasions or as a decadent accompaniment to a weeknight roast, promising to impress with its simple sophistication and irresistible taste.
Ingredients:
- 2 lbs Yukon Gold potatoes
- 2/3 cup unsalted butter, melted
- 2 cups Gruyère cheese, grated
- Salt and freshly ground black pepper
- Fresh thyme leaves (optional)
Instructions:
- Preheat the oven to 375°F.
- Wash and peel the potatoes. Using a chef's knife, slice the potatoes very thinly (about 1/16 inch thick).
- In a bowl, toss the potato slices with melted butter, salt, pepper, and thyme leaves if using.
- Heat an 8-10 inch frying pan over medium heat. Add a thin layer of melted butter.
- Begin layering the potatoes:
- Arrange a layer of overlapping potato slices in a circular pattern.
- Sprinkle a thin layer of grated Gruyère over the potatoes.
- Repeat these layers until all potatoes and cheese are used, ending with a layer of potatoes.
- Place the pan over medium heat on the stovetop. Cook for about 5 minutes to crisp the bottom layer.
- Transfer the pan to the preheated oven and bake for 45-50 minutes, or until the potatoes are golden brown and tender when pierced with a knife.
- If desired, finish under the broiler for 2-3 minutes to create a crispy, golden top.
- Remove from the oven and let it rest for 5 minutes.
- Place a plate over the pan and carefully invert to release the Pommes Anna.
- Slice into wedges and serve hot.
