Potatoes Anna (The ULTIMATE Potato Side Dish!)

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while adding flavor.

Get out 3-4 Russet potatoes, depending on their size.

Melt 4 tablespoons of salted butter in a saucepan over medium-high heat.

Add 2 garlic cloves to the melted butter.

Peel the potatoes and slice them very thinly, about 1/16th of an inch, using a sharp knife or a mandolin.

Brush the bottom of a 10-inch non-stick skillet with a thin layer of melted garlic butter.

Layer the potato slices in the skillet, starting with the prettiest potato in the center and working outward, slightly overlapping them.

Add a dab of melted garlic butter on top of the first layer of potatoes without disturbing their arrangement.

Season the layer with salt, freshly cracked pepper, and finely minced fresh thyme.

Repeat the layering process with the remaining potato slices, adding melted garlic butter, salt, pepper, and thyme between each layer until all potatoes are used or the pan is halfway filled.

Place the skillet in a preheated oven at 450°F for 30 minutes to brown the bottom layer.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens