Anna Potatoes

Anna Potatoes

Reference: Anna Potatoes
Romertopf Recipes


3 lbs. russet potatoes (about 5 or 6 large potatoes), thinly sliced

6 Tbl. butter or margarine, cut into small pieces

2 Tbl. butter or margarine, melted

1 /2 cup freshly grated parmesan cheese

1/2 cup finely chopped shallots

3/4 teaspoon salt, or to taste

1/4 teaspoon coarsely cracked black pepper, or to taste

2 tsp. minced garlic

1/4 cup snipped fresh chives


Line clay cooker with parchment paper cut to fit the bottom of baker (this will assist with unmolding).  Generously brush sides and bottom of cooker with melted butter. Arrange a single layer of potatoes over bottom and around sides of clay pot, overlapping slices slightly.  Sprinkle the potatoes with 1 layer of parmesan cheese, butter, shallots, chives, garlic, salt, and pepper.  Cover with another layer of potatoes, leaving no gaps.  Add another layer of cheese, buttter, and seasonings.  Repeat another layer of potatoes, cheese, butter and seasonings,  and finally potatoes.  Pour any remaining melted butter over top.   Cover baker with lid, set in cold oven.  Set oven temperature to 425°F and bake until potatoes are tender, about 1 1/2 hours.  Remove lid and continue baking until top browns, about 5-­10 minutes.  Remove baker from oven, gently loosen the edges with spatula.  Let stand 10  minutes. Carefully invert potato cake onto serving platter.  Slice and serve immediately. 

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