Description
Anna Potatoes is a classic French gratin dish featuring thinly sliced potatoes layered with butter, cream, and cheese, baked to golden, bubbly perfection. This rich and comforting side pairs beautifully with a variety of main courses and offers a creamy texture with a crispy top.
Ingredients
Scale
Potatoes
- 2 pounds potatoes
- 1 teaspoon salt
- 1 teaspoon black pepper
Dairy
- 1 cup butter, melted
- 1 cup cream
- 2 cups cheese, shredded (such as Gruyère or cheddar)
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) to prepare for baking the potatoes evenly.
- Prepare the potatoes: Peel the potatoes and slice them very thinly to allow for even cooking and cream absorption.
- Layer the ingredients: In a baking dish, arrange a layer of sliced potatoes. Season this layer evenly with salt and black pepper. Continue layering the potatoes and seasoning until all slices are used.
- Add butter and cream: Pour melted butter and cream evenly over the layered potatoes to add moisture and richness.
- Top with cheese: Generously sprinkle shredded cheese over the top layer to create a flavorful and golden crust when baked.
- Bake the dish: Place the baking dish in the oven and bake for 1 hour, or until the top is golden and bubbly and the potatoes are tender when pierced with a fork.
Notes
- Use a cheese that melts well such as Gruyère, cheddar, or a combination for best results.
- For a smoother texture, slice the potatoes as thinly as possible, ideally with a mandoline slicer.
- You can substitute cream with half-and-half for a lighter version, but the dish will be less rich.
- Let the potatoes rest for 5-10 minutes after baking to set before serving.
- Leftovers can be refrigerated and reheated, though the crispiness may lessen.
