Pommes Anna

Potatoes layered with garlic butter, onion slices and Parmesan and baked until crisp on top, tender underneath. This is the best Pommes Anna I've ever had. It takes a little time to put together but the results are well worth it. Please don't try to lower the amounts of butter or cheese in this dish, it's supposed to be decadent. I make this in a white quiche plate with fluted edges and it is very beautiful and impressive. From Flavors, a San Antonio Junior League cookbook, credited to Mrs. Edgar M. Duncan (Linda Wyatt)

• Ready In: 2 hrs 5 mins
• Serves: 6

Ingredients

• 4 -5  baking potatoes, peeled
• 1⁄4 cup butter, melted
• 2  garlic cloves, crushed
• 2  onions, very thinly sliced
•  salt and pepper
•  paprika
• 3⁄4 cup  grated parmesan cheese

Directions

1. Slice potatoes in 1/8-inch thick rounds and soak in ice water for at least 30 minutes. Drain slices and pat dry with paper towels.
2. Combine butter and garlic.
3. In a deep 10-inch greased pie plate or casserole, arrange 1/3 of the potato slices in slightly overlapping fashion, beginning with the outside edges and continuing the circle design to center of dish.
4. Layer 1/3 of onion slices, broken into rings, on top of the potatoes, then 1/3 of butter mixture, salt, pepper, paprika and cheese. Repeat this process 2 more times, ending with cheese on top.
5. Bake, covered at 400 degrees for 1 hour. If cheese is not brown on top, place under broiler for 4-5 minutes. Cut in wedges to serve.