Pommes Anna

6 Jan

Pommes Anna

Layers of thinly sliced Yukon gold potatoes, stacked with Gruyère cheese and golden sautéed onions make up this French side dish.

¾ teaspoon salt

½ teaspoon thyme

¼ teaspoon pepper

2 tablespoons butter

1 onion, thinly sliced

1 ½ pounds Yukon Gold potatoes, cut into 1/8” thick slices

1 cup shredded Gruyère cheese

Combine salt, thyme and pepper; reserve. In a 10 inch nonstick skillet, melt 1 tablespoon butter over medium heat. Add onion; cook, stirring occasionally, until soft and golden brown, about 8 minutes. Remove onions from skillet and add remaining butter. When butter has melted remove skillet from heat and arrange 1/3 of potatoes overlapping slightly around bottom of skillet. Sprinkle with ½ teaspoon salt. Top with half of onions and ½ cup of cheese. Repeat layering ending the top layer with potatoes sprinkled with salt. Cover and cook over medium low heat, reducing to low heat if necessary, until potatoes are tender; about 30 to 35 minutes, uncover the last 5 minutes and allow moisture to escape. Run a spatula around sides of skillet and allow to rest 5 to 10 minutes. Invert onto serving plate.


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