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Truffled Pommes Anna

Photo: Charles Masters
Hands-on time 25 mins
Total time 1 hr, 5 mins
Yield Serves 6 (serving size: 1 wedge)
A small amount of truffle oil infuses the whole dish with loads of earthy essence. If you don't have truffle oil, you can use olive oil for a more subtle flavor. Use a mandoline for quick, easy, uniform potato slices.

Ingredients

  • 2 1/2 teaspoons chopped fresh thyme, divided
  • 1 teaspoon kosher salt
  • 1 1/2 tablespoons unsalted butter, melted
  • Cooking spray
  • 2 1/2 pounds baking potatoes, peeled and cut into 1/8-inch-thick slices
  • 2 1/2 teaspoons white truffle oil, divided

Nutrition Information

  • calories 215
  • fat 8.9 g
  • satfat 2.7 g
  • monofat 5.3 g
  • polyfat 0.6 g
  • protein 2.9 g
  • carbohydrate 31.4 g
  • fiber 2.2 g
  • cholesterol 8 mg
  • iron 0.6 mg
  • sodium 328 mg
  • calcium 9 mg

How to Make It

  1. Preheat oven to 450°.

  2. Combine 2 teaspoons thyme and kosher salt in a small bowl.

  3. Drizzle butter into a 10-inch cast-iron skillet coated with cooking spray. Arrange a layer of slightly overlapping potato slices in a circular pattern in pan; sprinkle with about 1/2 teaspoon salt mixture and drizzle with 1/2 teaspoon truffle oil. Repeat layers 4 times, ending with truffle oil. Press potato mixture firmly to pack. Cook over medium-high heat for 6 minutes without stirring.

  4. Cover with foil, and bake at 450° for 20 minutes on bottom rack in oven.

  5. Uncover and bake an additional 20 minutes or until potatoes are tender when pierced with a knife. Loosen edges of potatoes with a spatula or knife. Place a plate upside down on top of pan; invert potatoes onto plate. Sprinkle with remaining 1/2 teaspoon thyme.