POMMES ANNA
A classic French side dish, these Pommes Anna are a beautiful and buttery swap for those tired mashed potatoes on your holiday table.
- Prep Time: 40 minutes
- Cook Time: 1 hour, 20 minutes
- Total Time: 2 hours
- Yield: Serves 8
- Category: Side Dish
- Method: Bake
- Cuisine: French
Ingredients
Scale
2 pounds Yukon Gold potatoes (about 6 medium potatoes), peeled and thinly sliced
6 tablespoons butter
1 ½ teaspoons finely minced fresh thyme
2 teaspoons minced garlic
1 teaspoon salt
1 teaspoon white pepper
6 tablespoons grated Parmesan cheese
¼ cup roughly chopped parsley
Instructions
- Preheat the oven to 425 degrees.
- Use 1 tablespoon of butter to grease a 10-inch nonstick, oven-safe skillet. Set aside.
- Cut a 12×12-inch piece of aluminum foil and spray with cooking spray. Set aside.
- In a small saucepan over medium heat, melt the remaining butter and then stir in the thyme and garlic. Cook, stirring constantly for about 2 minutes, until the garlic is fragrant, but not browned. Remove from the heat and set aside.
- Roughly divide the potato slices into four piles.
- Begin layering the potatoes in a circular pattern at the bottom of the greased skillet. Starting in the center of the pan, layer ¼ of the potato slices, overlapping slightly to get a circular pattern.
- Use a pastry brush to slather ¼ of the butter mixture over the potatoes and sprinkle with ¼ teaspoon each of salt and pepper. Finally, sprinkle 2 tablespoons of Parmesan cheese over the potatoes.
- Repeat the process, making two more layers and ending with Parmesan cheese.
- Use the last of the potatoes to arrange on top in a final layer.
- Press down on the top layer of potatoes to compress everything and remove any air pockets.
- Place the skillet on the stovetop over high heat and cook, uncovered, for 5 minutes. Gently shake the pan often to prevent the potatoes from sticking to the bottom of the skillet. You should hear a bit of a sizzle. This is what’ll give us the gorgeous, golden, and slightly crispy ‘top’ when inverted.
- Remove the skillet from the heat and place the skillet in the preheated oven.
- Bake for 1 hour or until the potatoes are tender and golden brown on the top. Remove the skillet from the oven and allow rest on the counter for 10 minutes.
- Use a small spatula to run around the edges of the potatoes in the pan. Shake the pan to loosen the potatoes from the bottom of the pan.
- Use a serving plate to cover the pan. Carefully invert the potatoes onto the serving plate.
- If any potatoes are stuck to the bottom of the pan, scrape them off and place them where they belong. You can also serve the potatoes directly from the pan.
- Cut into wedges, garnish with chopped parsley, and serve hot.