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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
- 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
- 2 tablespoons melted butter (for buttering)
- 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.
- Peel and thinly slice the potatoes and then onion on a mandolin. Add the potatoes to the cream and coat completely.
- 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.
- This recipe was entered in the contest for Your Best Recipe with Potatoes 2.0