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Pommes Anna with Gruyere


"Layers of thinly sliced Yukon Gold potatoes, stacked with Gruyere cheese and golden sauteed onions make this French side dish."
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1 h 8 m servings 202 cals
Original recipe yields 4 servings (1 10-inch skillet)

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  • Prep

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  1. Combine salt, pepper, and thyme in a bowl.
  2. Melt 1 tablespoon butter in a 10-inch skillet over medium heat. Cook and stir onions until soft and golden brown, about 8 minutes. Move to a bowl.
  3. Melt remaining 1 tablespoon butter in the skillet; remove from heat.
  4. Arrange 1/3 of potato slices in the skillet in a slightly overlapping layer. Sprinkle with 1/2 teaspoon of the salt mixture. Top with 1/2 of the onions and 1/2 of the Gruyere cheese. Repeat layers, ending with potatoes; sprinkle with remaining salt mixture.
  5. Cover and cook over medium-low heat, reducing heat to low if necessary, until potatoes are tender, about 30 minutes. Uncover and continue cooking, about 5 minutes. Run a spatula around edges to loosen; let cool, 5 to 10 minutes.
  6. Invert potatoes carefully onto a serving dish.


  • Cook's Note:
  • Use the slicing blade of a food processor to get thin, even potato and onion slices.

Nutrition Facts

Per Serving: 202 calories; 6 g fat; 34.4 g carbohydrates; 4 g protein; 15 mg cholesterol; 489 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 5
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11.5.17 Lovely presentation and actually quite easy if you have a food processor. Followed the recipe with the exception of using russet potatoes (what I had) instead of Yukon Gold, and they w...

Haven't tried it yet. Pommes is french for apples. Pomme de terre is potatoes

Beyond a doubt, one word, phenomenal! Entire family love this. I made it in my cast iron skillet!

Nice presentation when you flip it over - nice & brown crust on the potatoes. Hubby made these & said you want to have potatoes thinly sliced & the onion. For our preference we'll try more Gruye...

This is a very nice and simply delicious potato dish. I was afraid that with a total of 3 layers it would take forever to cook in my cast iron pan. Long and behold the potatoes came out very ten...