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Scalloped White Pommes Anna


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  • 2 1/2 teaspoons 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 olive oil



Step 1

Preheat oven to 450 degrees
Combine 2 teaspoons thyme and kosher salt in a small bowl
Drizzle butter into a 10 inch skillet coated with cooking spray. Arrange a layer of slightly overlapping potato slices in a circular pattern in pan, sprinkle with aobut 1/2 teaspoon salt mixture and drizzle with 1/2 teaspoon olive oil. Repeat layers 4 times, ending with olive oil. Press potato mixture firmly to pack. Cook over medium high heat for 6 minutes without stirring. Cover with foil and bake at 450 degrees for 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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