Truffled Pommes Anna

Photo: Charles Masters

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.

Yield: Serves 6 (serving size: 1 wedge)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 25 Minutes
Total: 1 Hour, 5 Minutes

Nutritional Information

Amount per serving
  • Calories: 215
  • Fat: 8.9g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 5.3g
  • Polyunsaturated fat: 0.6g
  • Protein: 2.9g
  • Carbohydrate: 31.4g
  • Fiber: 2.2g
  • Cholesterol: 8mg
  • Iron: 0.6mg
  • Sodium: 328mg
  • Calcium: 9mg

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

Preparation

  1. 1. Preheat oven to 450°.
  2. 2. Combine 2 teaspoons thyme and kosher salt in a small bowl.
  3. 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. 4. Cover with foil, and bake at 450° for 20 minutes on bottom rack in oven.
  5. 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.
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