Three Cheese Pommes Anna

By jenlin

Ingredients

• 4 russet potatoes, peeled
• 1 cup shredded Gruyere
• 1 /2 cup grated Parmigiano-Reggiano
• 1 /2 cup grated Pecorino-Romano
• 1 stick (8 tablespoons) unsalted butter
• 2 tablespoons chopped fresh rosemary
• 2 tablespoons chopped garlic
• 1 /2 teaspoon grated nutmeg
• 1 /2 cup panko breadcrumbs
• 3 cups thinly sliced onions
• Kosher salt and freshly cracked black pepper
• 1 /2 cup heavy cream

Details

Servings 6
Adapted from foodnetwork.com

Preparation

Step 1

Preheat the oven to 375 degrees F.

Slice the potatoes into 1/8-inch slices on a mandoline. Reserve in a bowl of water until ready to use. In a medium bowl, mix together the Gruyere, Parmesan and Pecorino and set aside.

In a small pot, melt the butter with the rosemary, garlic and nutmeg. Mix 1 tablespoon of the butter mixture with the breadcrumbs in a small bowl and set aside.

Grease the interior of a 10-inch saute pan or baking dish with some of the butter mixture.

Drain the potatoes, then dry on towels.

Arrange a single layer of potatoes in the pan in a circular motion, followed by some of the onions, then approximately 2 tablespoons of the butter mixture, then a sprinkle of the cheese mixture. Season with salt and pepper. Continue to repeat in single layers with the remaining ingredients, for about 4 layers total. Drizzle with the heavy cream and top with the breadcrumb mixture.

Bake until the top is golden brown and the potatoes are very tender, 1 hour 30 minutes to 1 hour 45 minutes.