Potatoes Anna with Onions & Goat Cheese

January 26, 2015

Author Notes: Laura Calder's Potatoes Anna inspired me to make a variation of Potatoes Anna of my own. I love that she uses heavy cream rather than butter in this simple classic french recipe. I infused the heavy cream with garlic to add savoriness. I also add layers of onions and goat cheese for a perfect combination of sharp and tangy flavors. The potatoes will become slightly crunchy and lightly golden on top with layers of creaminess underneath...perfection!Yayasmama

Serves: 6-8


  • 2 1/2 pounds yukon gold potatoes
  • 1 1/2 cups cream
  • 4 ounces goat cheese
  • 1 medium onion
  • 3 cloves of garlic (minced)
  • 1 sprig rosemary
  • 1 sprig thyme
  • salt
  • pepper
  • 2 tablespoons melted butter (for buttering)


  1. Preheat the oven to 400 degrees. Line a 9 inch pie tin with parchment paper and brush with butter and place the pie pan on a baking sheet. Pour the cream into a medium size bowl and add minced garlic.
  2. Peel and thinly slice the potatoes and then onion on a mandolin. Add the potatoes to the cream and coat completely.
  3. Remove the potatoes from the cream then assemble: A layer of potatoes, followed by small globs of goat cheese, a sprinkling of herbs, onions, salt and pepper; then another layer of potatoes, and a layer of goat cheese, etc, and so on. (I used five layers of potatoes.) Finish with a sprinkling of salt, pepper and herbs. Add another piece of buttered parchment paper to the top (buttered side down). To weigh the potatoes down, place a heavy dish on top (I used a souffle dish). Bake until lightly browned and tender. Start checking around 1 hr and if still not tender add another 15 minutes. Cool, turn out, and slice.

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Reviews (3) Questions (0)


LaVonne M. May 12, 2018
What do you do with all the leftover cream?
Author Comment
Yayasmama May 23, 2018
Baked creamed eggs!
Bluejade February 4, 2015
Great recipe. I had Alouette style cheese with garlic in it that I put in globs all over the potatoes and onions. I used a nine-inch, somewhat deep clay pie pan and ended up using just about 1 pound of sliced potatoes with the slices of 1 onion. I think more potatoes would have been too much. I suggest slicing a pound or 1 1/2 pounds and seeing if that is enough to fit the pan. This only needed 60 minutes to cook, too.