close please select a category

Let us teach you how to make great food. Get started by telling us: What kind of cook are you?

You are just learning to cook, you want to make your everyday cooking easier, or you simply want to build your confidence in the kitchen.
You are comfortable with the essentials of cooking, such as knife skills and basic cooking techniques, and you want to broaden the types of dishes that you prepare.
You are an adventurous home cook anxious to learn impressive new dishes and advanced cooking techniques. You are a true epicurean.
Baked Potato Slices with Leeks (Pommes Anna) picture

Baked Potato Slices with Leeks (Pommes Anna)

This potato recipe is based on the French classic dish, pommes Anna. It is simple and delicious as it is, but experiment by adding a little cheese, crumbled bacon or other ingredients between the potato layers.

Be the first to rate this recipe!

write a review save to my recipe box



  • 1 medium leek, white and green parts only, thinly sliced (or 1/2 yellow onion finely chopped)
  • 5 tablespoons unsalted butter, split
  • 1 1/2 pounds boiling potatoes (e.g., Yukon Gold)

Serves 4 to 6

  1. Preheat oven to 350F.
  2. In a small skillet (10 or 12-inch; an oven-proof non-stick skillet works well), melt 2 tablespoons of butter over medium heat. Add the leeks or onion and cook, stirring occasionally, until soft. Season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Remove from heat; transfer the leek or onion to a small bowl and wipe out the skillet.
  3. Meanwhile, peel the potatoes and slice them very thinly cross-wise. (Use a food processor attachment or a mandoline if you have one.) Pat the slices dry.
  4. Melt the remaining 3 tablespoons of butter in a small pan. Brush some of the melted butter on the bottom and up the sides of the skillet. Arrange a layer of potato slices in a circle in the bottom of the skillet, slightly overlapping. Brush the slices with melted butter and season with salt and pepper.
  5. Arrange another layer of potato as above. Top this layer with the cooked leeks or onion.
  6. Arrange two more layers of potatoes on top of the leeks, brushing each layer with butter and seasoning with salt and pepper.
  7. Cover the pan with aluminum foil and place in the oven to bake for 45 minutes. Test potatoes for doneness with a wooden skewer (they should be soft). If necessary, remove the foil and put back in the oven to finish cooking, about 15 minutes.  This will also allow the potatoes to brown on top.    (Note:  The dish can be made up to this point several hours ahead.  Keep the potatoes covered at room temperature and then just reheat in a 350F oven for about 15 minutes before serving.)
  8. If you like, turn the potatoes over onto a serving plate, slice and serve. Otherwise, just slice and serve directly from the skillet.

This (Storing Fruits and Vegetables) video gave me everything I needed to know and I'm so grateful. I start my share at my local csa today and I'm so excited!!