Three Cheese Pommes Anna
- Level: Intermediate
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 411
- Total Fat
- 26
- Saturated Fat
- 16
- Carbohydrates
- 31
- Dietary Fiber
- 3
- Sugar
- 3
- Protein
- 14
- Cholesterol
- 81
- Sodium
- 542
- Total: 2 hr 5 min
- Active: 20 min
Ingredients
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
Directions
Special equipment:
a mandoline- Preheat the oven to 375 degrees F.
- 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.
- 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.
- Grease the interior of a 10-inch saute pan or baking dish with some of the butter mixture.
- Drain the potatoes, then dry on towels.
- 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.
- Bake until the top is golden brown and the potatoes are very tender, 1 hour 30 minutes to 1 hour 45 minutes.