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Pommes Anna with Gruyere

Pommes Anna with Gruyere

Rated as 4.79 out of 5 Stars
Recipe By:Ann
"Layers of thinly sliced Yukon Gold potatoes, stacked with Gruyere cheese and golden sauteed onions make this French side dish."


  • 3/4 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon thyme
  • 2 tablespoons butter, divided
  • 1 thinly sliced sweet onion
  • 1 1/2 pounds Yukon gold potatoes, peeled and thinly sliced
  • 1 cup shredded Gruyere cheese


  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.