Pommes Chef Anne

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YUM! The only thing wrong with this recipe is that I didn't want to share it with my husband. I didn't have a mandolin, but the slice side of my food processor blade worked pretty good. Some slices were tissue paper thin, but it hid them in the middle layers and it was fine.

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Delicious! Hubby & kids (boy 15, girl 11 all really liked it and would want me to make again. I only have a cheapy mandolin (this will inspire me to get a real one that didn't slice thin enough, so I sliced by hand, needless to say that took longer. I only used two potatoes instead of the 3 called for, b/c the 8" sauté pan looked filled enough and I was anxious to get the dish cooked so it would be done in conjunction with the roast beef I was cooking. They must have been big potatoes b/c there was still one slice leftover. I would definitely make again. I should add that I missed the part of the episode when Ann sliced and layered the potatoes. I did use my hand sliced ones that were thinner on the bottom (top, but I used some of the thicker slices above that and it still looked impressive and turned out great -literally! I also wasn't super mindful of following which layers got just olive oil vs. olive oil plus salt and cheese - and again it was yummy!

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This recipe was awesome! I watched it being made on Worst Cooks and thought it would be good and that it was. I did add scallions to the dish and everyone loved it. Thanks Chef Anne

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Chef Anne, you rock. I've made several recipes from this season, but this was my families favorit. It flipped out nicely and tasted wonderful. It was a lot easier than I thought. I will make this many more times in the future. I served it with roasted chicken.

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Had to use a 10" pan but it all worked out well. I agree with kimbohal to make sure you compress the potatoes on every layer. The Parmigiano-Reggiano makes the potatoes taste so good!

I did these potatoes with Anne's Seared Rack of Lamb with Pistachio Tapenade. What a wonderful combination!

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Very easy to make and delicious. I used a smaller portion this time to ensure I did it right. Compressing the potatoes between layers is important to keep the integrity of the shape. Can't wait to see what they cook tonight.