Recipe courtesy of Laura Calder
Episode: Simple Classics
Print
Potatoes Anna
Total:
1 hr 50 min
Prep:
20 min
Cook:
1 hr 30 min
Yield:
6 to 8 servings
Level:
Easy
Total:
1 hr 50 min
Prep:
20 min
Cook:
1 hr 30 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

  • Melted butter, for brushing
  • 3 pounds/1.4 kg baking potatoes, such as Yukon gold or russets
  • 2 cups/500 ml heavy cream
  • Salt and freshly ground pepper
  • Salt and freshly ground pepper 
  • A handful or 2 of chopped fresh thyme and rosemary

Directions

Heat the oven to 400 degrees F/200 degrees C. Line an 8-inch/20 cm baking tin with parchment, and brush with butter.

Peel and thinly slice the potatoes, then toss in a bowl with the cream to saturate. Pulling the potatoes from the cream, build layers of them in the baking tin, seasoning and scattering over the herbs as you go. Brush another sheet of parchment with butter and place it butter-side down on the potatoes. Set another heavy dish on top to weigh down the potatoes. Bake until tender, 1 to 1 1/2 hours. Let cool before turning out and cutting into squares or wedges to serve.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

On TV

Unwrapped 2.0

7:30am | 6:30c

Unwrapped 2.0

8:30am | 7:30c

Unwrapped 2.0

9:30am | 8:30c

Man Fire Food

10am | 9c

Man Fire Food

10:30am | 9:30c

Food: Fact or Fiction?

1:30pm | 12:30c

Good Eats

3pm | 2c

Good Eats

3:30pm | 2:30c

Good Eats

4pm | 3c

Good Eats

4:30pm | 3:30c

Good Eats

5pm | 4c

Good Eats

5:30pm | 4:30c
On Tonight
On Tonight

Iron Chef America

8pm | 7c

Iron Chef

10pm | 9c

Iron Chef

11pm | 10c

Iron Chef

2am | 1c

Iron Chef

3am | 2c

So Much Pretty Food Here