This dish is called Anna Potatoes, a stunning side that is both simple to prepare and visually spectacular. We found the perfect spud for this recipe: the giant Russet Potato, which yields beautiful, uniform slices. This single potato dish can easily serve up to six or eight people, making it ideal for entertaining.
This potato dish goes well with any entrée. You can serve it with steak, with fish, with chicken, or if you are a potato lover, you can enjoy it as a main course itself!
Recipe Overview
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Cuisine: Classic French/European Side Dish
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Potatoes: Giant Russet Potatoes (or large baking potatoes)
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Serving Size: Two potatoes serve 6-8 people
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Oven Temp: 375∘F to 400∘F
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Key Flavors: Savory, Cheesy, Buttery
Ingredients
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Russet Potatoes (large, approx. one pound each)
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Chicken Stock (enough to cover the potatoes)
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Grated Parmesan Cheese
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Chopped Parsley (for garnish)
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Paprika (for color/garnish)
Instructions
1. Prepare and Arrange the Potatoes
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Thoroughly wash the potatoes. Leave the skin on for rustic flavor and structure.
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Slice the potatoes very thin (ensure the slices remain together if possible).
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Fan the sliced potatoes neatly in a 9x12 inch pan or casserole dish. Arrange them snugly across the dish.
2. Bake (Covered)
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Pour chicken stock over the potatoes until it reaches the top of the potatoes.
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Cover the pan completely with parchment paper and then aluminum foil.
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Bake at 375∘F to 400∘F for approximately one hour, or until the potatoes are tender when pierced.
3. Finish and Garnish (Uncovered)
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Pull the potatoes out of the oven.
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Drain most of the chicken stock off, leaving about a quarter-inch of liquid in the pan.
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Top the potatoes completely with grated Parmesan cheese, chopped parsley, and a dusting of paprika for color.
4. Final Melt and Serve
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Place the pan back in the oven (uncovered) for literally about five to seven minutes.
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Pull them out—this time is just enough to melt the cheese and slightly brown the top.
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The potato dish is ready!
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