Potatoes Anna

Name: Potatoes Anna
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT1H30M0.000S
Total time: P0Y0M0DT1H50M0.000S
Yield: 6 to 8 servings
Cuisine: french
Ingredients: Melted butter, for brushing; 3 pounds/1.4 kg baking potatoes, such as Yukon gold or russets; 2 cups/500 ml heavy cream; Salt and freshly ground pepper; Salt and freshly ground pepper; A handful or 2 of chopped fresh thyme and rosemary

Recipe courtesy of Laura Calder

Watch how to make this recipe.

Potatoes Anna

1 Review

Level: Easy
Yield: 6 to 8 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 8 servings

Calories

375

Total Fat

26

Saturated Fat

16

Carbohydrates

33

Dietary Fiber

4

Sugar

3

Protein

5

Cholesterol

93

Sodium

554

Total: 1 hr 50 min
Prep: 20 min
Cook: 1 hr 30 min

Level: Easy
Yield: 6 to 8 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 8 servings

Calories

375

Total Fat

26

Saturated Fat

16

Carbohydrates

33

Dietary Fiber

4

Sugar

3

Protein

5

Cholesterol

93

Sodium

554

Total: 1 hr 50 min
Prep: 20 min
Cook: 1 hr 30 min

Ingredients

Melted butter, for brushing

3 pounds/1.4 kg baking potatoes, such as Yukon gold or russets

2 cups/500 ml heavy cream

Salt and freshly ground pepper

A handful or 2 of chopped fresh thyme and rosemary

Directions

Heat the oven to 400 degrees F/200 degrees C. Line an 8-inch/20 cm baking tin with parchment, and brush with butter.
Peel and thinly slice the potatoes, then toss in a bowl with the cream to saturate. Pulling the potatoes from the cream, build layers of them in the baking tin, seasoning and scattering over the herbs as you go. Brush another sheet of parchment with butter and place it butter-side down on the potatoes. Set another heavy dish on top to weigh down the potatoes. Bake until tender, 1 to 1 1/2 hours. Let cool before turning out and cutting into squares or wedges to serve.