Parmesan Potatoes Anna Recipe
The last time, I was in France, a dish just made me crazy and I immediately decided that I would cook it at my home. Yes, I am talking about the Parmesan Potatoes Anna which is a classic side dish that will be welcomed at any dinner table.
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Servings: 3
Calories: 336kcal
Ingredients
- 1/2 cup parmesan cheese divided, adding a savory and nutty flavor, while creating a golden and cheesy crust.
- 1/8 teaspoon rosemary infusing a fragrant and earthy aroma to the dish, elevating its overall taste.
- 1.25 lbs potatoes peeled, sliced 1/8-inch thick, offering a hearty and comforting base to the recipe.
- 1/4 teaspoon salt enhancing the flavors and bringing out the natural taste of the dish.
- 1/8 teaspoon fresh ground pepper providing a subtle and aromatic kick to the recipe.
- 2.5 tablespoons butter melted, divided, creating a rich and velvety texture in the dish.
Instructions
- Preheat oven to 375°F (190.5°C). In a small bowl, mix together salt, pepper, and 4 tablespoons of melted butter. Set aside.
- Grease an 8-inch (20 cm) round cake pan with the remaining tablespoon of melted butter. Layer half the potatoes in the pan, overlapping slightly. Sprinkle with half of the parmesan cheese and rosemary.
- Spread the butter mixture over the potatoes and top with the remaining slices of potatoes. Top with remaining parmesan cheese.
- Bake in preheated oven for approximately 60 minutes or until potatoes are fork-tender and golden brown on top. Let cool for 10 minutes before serving.
Notes
- Make sure all your ingredients are prepped and ready before you start layering the potatoes.
- Use a mandoline or slicer to get perfect, evenly sliced potatoes.
- Make sure to grease the cake pan with butter so that the potatoes don’t stick when baking.
- Cook on the lowest possible heat for at least an hour until golden brown and fork tender.