Pommes Anna with Gruyere recipe

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Ingredients

¾ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon thyme
2 tablespoons butter, divided
1 thinly sliced sweet onion
1 ½ pounds Yukon gold potatoes, peeled and thinly sliced
1 cup shredded Gruyere cheese

Nutrition Info

201.6 calories
carbohydrate: 34.4 g
cholesterol: 15.3 mg
fat: 6 g
fiber: 3.5 g
protein: 4 g
saturatedFat: 3.7 g
servingSize: -
sodium: 488.9 mg
sugar: 1.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine salt, pepper, and thyme in a bowl.

  2. Melt 1 tablespoon butter in a 10-inch skillet over medium heat. Cook and stir onions until soft and golden brown, about 8 minutes. Move to a bowl.

  3. Melt remaining 1 tablespoon butter in the skillet, remove from heat.

  4. Arrange 1/3 of potato slices in the skillet in a slightly overlapping layer. Sprinkle with 1/2 teaspoon of the salt mixture. Top with 1/2 of the onions and 1/2 of the Gruyere cheese. Repeat layers, ending with potatoes, sprinkle with remaining salt mixture.

  5. Cover and cook over medium-low heat, reducing heat to low if necessary, until potatoes are tender, about 30 minutes. Uncover and continue cooking, about 5 minutes. Run a spatula around edges to loosen, let cool, 5 to 10 minutes.

  6. Invert potatoes carefully onto a serving dish.

Recipe Yield

1 10-inch skillet

Recipe Note

Layers of thinly sliced Yukon Gold potatoes, stacked with Gruyere cheese and golden sauteed onions make this French side dish.

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