Pommes Chef Anne

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This chef is the salt queen, I did not add too much salt but the result was not edible

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I've been making these potatoes for over 25 years but never thought of adding Parmesan cheese. The cheese made a very interesting addition but I like the buttery flavor of just plain Pommes Anna too.

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I have featured this recipe on my blog, but I also made my own modifiations. This is an amazing quick adn extremely tatsy recipe. A potato recipe that is a mix/cross of a Potato Au Gratin and Potato Pancake.

I have made this more than I though I would and continue to be amazed with the taste.

Add Thinly sliced Onions and Garlic for even more flavor!

Thanks Chef Anne!

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This recipe is awsome. It is so easy and my family absolutely loved it! The reviewer that said it was bland obviously did something wrong. I like this recipe because it it very versitle. You can add things like thinly sliced onion or chopped garlic and make it to you liking. Just an awsome potato recipe. The key though is pressing the layers together. I've had mine fall apart once because I was in a hurry and didn't press the layers down. This is a great recipe. Good job Chef Anne!

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I made this dish for some guests I had over for dinner and they were very impressed. It looked beautiful and tasted wonderful. The second time I made it (per request I did not add the salt as the parmesan is salty enough (your guest can always add salt to taste if they want. Next time I will add some garlic as well. This is very easy, yummy, and has a great presentation - What more can you ask for? You ROCK Anne!!!

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this dish takes simple ingredients and makes the most fabulouus side dish ever invented. It's easy and fast enough to make on a weeknight and makes a ho-hum meat/vegetable dinner really special. Chef Anne's instructions are perfect and mine came out perfectly the very first time. i love Anne's show - her food is real and so is she. You rock, Anne!

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Mine fell apart when I flipped it the first time. What did I do wrong? Did I not press the potatoes together hard enough, or did I not let them brown long enough on the stove eye first? Any suggestions would be helpful...finished product still tasted great, even if it was messy.

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This is a great recipe! My only change was to add some garlic and that made it perfect for my family. You rock Anne!

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My favorite of all favorites is Gratin Dauphinois, made in the classic French style as James Villas does in his French Country Kitchen cookbook...with butter, no cheese, low and slow for two and a half hours! I could eat it for breakfast! But this! ... This is a fabulous and fast and delicious and very impressive substitute. I love it. It turned out beatifully like a photo in a food magazine. I made it as a side for Mario B's pheasant, farmer style. I'll be making it often! Many thanks Anne for another great recipe and really helpful tips.

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Not only did the Pommes Chef Anne taste fantastic, they also looked so pretty and professional. The recipe was easy, and the finished product was delicious. I plan to make this dish again.