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Potatoes Anna

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  • Prep 40 min
  • Total 1 hr 20 min
  • Servings 8
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Need a stunning side dish for your next family get-together? Try making Potatoes Anna, also called Pommes Anna, which is a tasty layered potato dish that’s guaranteed to steal the show at any gathering. In this updated version of a classic Potatoes Anna recipe, thinly sliced potatoes are layered with garlic-thyme butter and a sprinkle of Parmesan for an extra boost of flavor that can’t be beat.
By Betty Crocker Kitchens
Updated Dec 5, 2022
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Ingredients

  • 2 lb Yukon Gold potatoes (6 medium), peeled, thinly sliced
  • 5 tablespoons butter
  • 1 1/2 teaspoons finely chopped fresh thyme
  • 2 cloves garlic, finely chopped
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 tablespoons grated Parmesan cheese

Steps

  • 1
    Heat oven to 425°F. Place potatoes in large bowl of cold water. Grease bottom and sides of 10-inch nonstick ovenproof skillet with 1 tablespoon of the butter. Spray 12x12-inch piece of foil with cooking spray.
  • 2
    In 1-quart saucepan, heat remaining 4 tablespoons butter, the thyme and garlic over medium heat 1 to 2 minutes, stirring constantly until butter is melted but garlic has not browned. Remove from heat; set aside. In custard cup, combine salt and pepper.
  • 3
    Drain potato slices; pat dry between paper towels. Starting in center of pan, arrange 1/4 of potato slices, slightly overlapping in circular pattern, covering bottom of pan. Brush with 1/4 of butter mixture; sprinkle with 1/4 teaspoon of the salt mixture. Sprinkle with 2 tablespoons of the Parmesan cheese.
  • 4
    Repeat layers two more times, ending with cheese. Top with one more layer of potatoes, brush with remaining butter and sprinkle with remaining salt mixture. Press top of potatoes firmly with metal spatula. Cook uncovered over medium-high heat 5 minutes, gently shaking pan occasionally to prevent potatoes from sticking. Cover with foil, sprayed side down.
  • 5
    Bake 15 minutes. Remove foil; bake an additional 20 to 25 minutes or until potatoes are tender and golden brown. Remove from oven. Run small spatula around edge of potatoes; gently shake pan to loosen potatoes from bottom of pan. Carefully invert potatoes onto serving plate. To serve, cut into wedges.

Tips from the Betty Crocker Kitchens

  • tip 1
    If the baked potatoes seem stuck to the bottom of the pan when you shake it, slide a large spatula under the potatoes to loosen any stubborn slices.
  • tip 2
    If you prefer your potatoes extra-crispy, invert the potatoes onto a cookie sheet and bake 5 to 7 minutes before cutting.
  • tip 3
    Having trouble getting thin, perfectly-even slices of potatoes for this Pommes Anna recipe? Try using a mandolin, or use a food processor fitted with the slicing blade. Either tool will make quick work of slicing potatoes into uniformly-thick pieces that look beautiful and cook evenly.

Nutrition

170 Calories, 9g Total Fat, 4g Protein, 20g Total Carbohydrate, 2g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
170
Calories from Fat
80
Total Fat
9g
13%
Saturated Fat
5g
27%
Trans Fat
0g
Cholesterol
25mg
8%
Sodium
360mg
15%
Potassium
370mg
11%
Total Carbohydrate
20g
7%
Dietary Fiber
1g
6%
Sugars
2g
Protein
4g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
10%
10%
Calcium
8%
8%
Iron
2%
2%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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