Goat Cheese

Potatoes Anna with Onions & Goat Cheese

January 26, 2015
3 Ratings
  • Serves 6-8
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

What You'll Need
  • 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.

See what other Food52ers are saying.

  • LaVonne Miller
    LaVonne Miller
  • Bluejade
  • Yayasmama

3 Reviews

LaVonne M. May 12, 2018
What do you do with all the leftover cream?
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.