Pommes Chef Anne

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This was not that hard at all and was very impressive. I alternated a little Peccorino and parmasian to make a little more interesting. Wasn't quite crispy enough so I added Parmasian on outside right before flipping after it was done and put back on burner and it made a great crust.

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My mom wants to know if you can substitute a less expensive cheese in this recipe? Please let us know, she is looking forward to trying the recipe.

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Chef Anne hits a home run with these potatoes. I followed the recipe exactly and they were awesome. Will definitely make again. Thanks Chef for an easy delicious side dish to add to our collection.

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I loved this recipe! I was not a big fan of Anne until this recipe! I wanted to do something different with potatoes for dinner tonight and remembered seeing her do this on the show. It looked great and tasted better! I did forget to brush each layer with oil, but drizzled some on top and it still turned out great. There actually may have been too much oil if I brushed each layer. The design I made looked so great too! I think next time I will also use some herbs or maybe carmelized onions. I will be making this again, especially if I have guests I want to impress!!!!!! Thanks Anne!!!!!!!!!!!!!!!

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This recipe works like a charm!! I used it as a side dish for chicken marsala.
I used a hand-held mandelin so my slices were much thinner than what Anne illustrated, but it still worked well and was delcious!! I topped mine with a dolop of sour cream YUM!! Kudos to Anne!! I watch your show every Saturday morning! My favorite culinary term is the "thank-you for coming bowll". I would love the chance to stand in your kitchen and just watch and absorb all that you have to teach.

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This is really easy and my guests ate every last slice!!!!!!!!!!!

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These look fabulous. I need to make double the recipe so 8 servings. Should I just make it twice using her directions or could it be converted. The problem is I've never heard of a 16" skillet and the largest one I have is a 12" cast iron skillet. I'm thinking that the potatoes might be too thick if I use a 12" skillet.

Has anyone tried doubling this yet? If so, how did it turn out?

It won't let me post this without reviewing it. I'm going to give it the benefit of the doubt and rate it 5 as all of the other recipes I have tried from Anne have been right on the money.

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Just do what she says and you can't miss. I wouldn't attempt it without a mandolin to cut the potatoes uniform though. Served these with lamb chops outstanding

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I used 4 Russet potatoes in a larger pan and tried to increase the cooking time accordingly by 10 minutes, but I still thought that the inside layers were firmer than they should be. Even so, the family loved it and devoured it in minutes. No leftovers!

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I made this for dinner last night. everybody looked at me like, "what is that?'. I just kept at it and I barely tasted it. Excellent and yet easy to make plate. Best of all it is very modifiable.