Pommes Chef Anne

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Could not have turned out better! To reduce the oil content, I only brushed every other layer of potatoes with oil, instead of every layer. The finished dish was a little looser that way, but less oily. I substituted asiago for the parmesan cheese, just because it's what I had on hand. Delish!

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I watched Anne make this awhile ago & kept it in the back of my head that sometime I wanted to make it. Last night was the night. I read several other Chefs recipes for Pommes, as well as read a lot of the reviews for Anne's recipe. I was concerned that it taste too much like olive oil, so I decided to brush with melted, unsalted butter instead. It turned out very good. My family really enjoyed it. I think I might try adding onion next time, just to mix it up, but it was great just like that. Thanks Anne! Loved watching your show, Secrets of a Restaurant Chef!

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I watched Anne Burrell make this yesterday, and it looked so good, I had to try it. And it gave me a good reason to use the new mandolin my wife gave me for my birthday : The recipe turned of perfect. When I flipped it upside down, the top was absolutely beautiful, and it tasted great too. I pretty much followed the directions. The only issue was, the recipe really didn't say how long to brown it on the stove, so I let it go for about 10 minutes. The top was crunchy. It was still good, kind of like a thick potato on top, but still very good. Next time, I think I will only let it go for about 5 minutes.

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I have made this a few times and love it! I think I might use garlic olive oil the next time. YUM!

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I made this a few times and the last time i put 2 layers potatoes, 1 layer onion, 2 layers potatoes, 1 layer green peppers, 2 layers potatoes, 1 layer cheese, and 2 layers potatoes.salt pepper garlic power and a little red pepper flakes. was GREAT

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This is a great recipe you could make a number of ways. I just made it using cheddar cheese in place of parmigiano. It was Great!

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Delicious!! perfect for my potatoes loving family!

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I loved this recipe and the cooking process. I'm a big-time potato fan anyway and loved the little bit of crunchy goodness that the baking process gave this dish. I was thrilled when, on my first try, I was able to do the flip successfully. I didn't have a mandolin so just cut the potatoes as consistently thin as possible. This is a super easy recipe and I know I'll be using this a lot. Thinking of alternating vidalia onion slices in there, too, or maybe a thin layer of prosciutto. The recipe lends itself to adventure! ;

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A great recipe. I appreciated the extra directions about draining and flipping the pan. If you use the right equipment, it will come out perfect. Sort of like a scalloped potato, but makes an impressive presentation. I paired this with Chef Anne's dry-rubbed rib eye steak for a belated Valentine's dinner for my "meat and potatoes" guy, and he loved it. Try it!

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I love to watch chef Anne cook! She makes it look so easy and fun! These potatoes were wonderful! I added a little garlic powder in between the layers and used just enough oil to make the potatoes "glisten". However, I will say -- be very careful after you remove the potatoes from the oven. I took off my glove and then grabbed the handle -- OUCH! Still hurts! But even through all the pain the potatoes were really yummy! I would definitely make these again!