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Three Cheese Pommes Anna

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  • Level: Intermediate
  • Total: 2 hr 5 min
  • Active: 20 min
  • Yield: 6 to 8 servings
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4 russet potatoes, peeled

1 cup shredded Gruyere

1/2 cup grated Parmigiano-Reggiano

1/2 cup grated Pecorino-Romano

1 stick (8 tablespoons) unsalted butter

2 tablespoons chopped fresh rosemary

2 tablespoons chopped garlic

1/2 teaspoon grated nutmeg

1/2 cup panko breadcrumbs 

3 cups thinly sliced onions

Kosher salt and freshly cracked black pepper 

1/2 cup heavy cream 


Special equipment:
a mandoline
  1. Preheat the oven to 375 degrees F.
  2. Slice the potatoes into 1/8-inch slices on a mandoline. Reserve in a bowl of water until ready to use. In a medium bowl, mix together the Gruyere, Parmesan and Pecorino and set aside.
  3. In a small pot, melt the butter with the rosemary, garlic and nutmeg. Mix 1 tablespoon of the butter mixture with the breadcrumbs in a small bowl and set aside.
  4. Grease the interior of a 10-inch saute pan or baking dish with some of the butter mixture.
  5. Drain the potatoes, then dry on towels.
  6. Arrange a single layer of potatoes in the pan in a circular motion, followed by some of the onions, then approximately 2 tablespoons of the butter mixture, then a sprinkle of the cheese mixture. Season with salt and pepper. Continue to repeat in single layers with the remaining ingredients, for about 4 layers total. Drizzle with the heavy cream and top with the breadcrumb mixture.
  7. Bake until the top is golden brown and the potatoes are very tender, 1 hour 30 minutes to 1 hour 45 minutes.