Pommes Anna Recipe

Name: Pommes Anna
Prep time: 45 min
Cook time: 125 min
Total time: 170 min
Yield: Serves 1 or more
Ingredients: 2 lbs russet potatoes; 1/2 cup (1 stick) unsalted butter, melted; 2 cloves minced garlic; 1 medium yellow onion, thinly sliced; 3/4 teaspoon salt and 1/4 teaspoon black pepper; 1/4 teaspoon paprika; 1/2 cup grated Parmesan cheese; cooking spray or 1 tablespoon butter, for greasing

Experience pure indulgence with this classic Pommes Anna recipe! Thinly sliced potatoes are layered with a rich garlic butter mixture, savory onion rings, and plenty of Parmesan cheese, then baked to crispy, golden perfection. This show-stopping dish, inspired by Mrs. Edgar M. Duncan (Linda Wyatt) from a San Antonio Junior League cookbook, is a guaranteed crowd-pleaser. Don't skimp on the butter and cheese – that's part of the magic! Prepare to be amazed by the tender interior and incredibly crunchy top. Perfect for special occasions or a truly memorable weeknight meal. Served beautifully in a fluted quiche dish.

Prep Time 45 mins

Cook Time 125 mins

Calories 216.7 kcal

Protein 14g

Rating 4.5 (18 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Pommes Anna

2 lbs russet potatoes
1/2 cup (1 stick) unsalted butter, melted
2 cloves minced garlic
1 medium yellow onion, thinly sliced
3/4 teaspoon salt and 1/4 teaspoon black pepper
1/4 teaspoon paprika
1/2 cup grated Parmesan cheese
cooking spray or 1 tablespoon butter, for greasing

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How to Make Pommes Anna

Preheat oven to 400°F (200°C).
Peel and thinly slice 2 lbs russet potatoes into 1/8-inch rounds. Soak in ice water for at least 30 minutes.
Drain potato slices thoroughly and pat completely dry with paper towels.
In a small bowl, combine 1/2 cup (1 stick) unsalted butter, melted, with 2 cloves minced garlic.
In a 10-inch deep, greased pie plate or quiche dish with fluted edges, arrange 1/3 of the potato slices in slightly overlapping concentric circles, starting from the outside and working towards the center.
Layer 1/3 of 1 medium yellow onion, thinly sliced into rings, over the potatoes. Top with 1/3 of the garlic butter mixture, 1/4 teaspoon salt, 1/8 teaspoon black pepper, a pinch of paprika, and 1/4 cup grated Parmesan cheese.
Repeat layers two more times, ending with a layer of cheese on top.
Bake, covered, for 1 hour.
Remove foil and bake for an additional 15-20 minutes, or until the top is golden brown and crispy. If the cheese isn't browned enough, broil for 4-5 minutes, watching carefully to prevent burning.
Let stand for 10 minutes before slicing into wedges and serving.