Pommes Anna with Leeks and Herbed Butter Sauce

You’ll be amazed at what you’ll find Googling fancy way to prepare potatoes.

After learning about the hasselback way to cut them, I wanted to make another creatively sliced potato dish. For these pommes anna (a fancier, French phrase that basically means layering potato slices in circular fashion) all you need to do is send the potatoes through a mandolin on the thinnest setting. Add some herbed Earth Balance and leeks and you’ve got yourself a beautiful meal that’s almost too pretty to eat!

3 or 4 large red potatoes, sliced into thin round

1 leek, sliced

3 cloves garlic, minced

1 tbsp olive oil

HERBED BUTTER SAUCE

2/3 cup soy-free Earth Balance butter

1 tsp dried basil

1 tsp dried rosemary

1 tsp dried oregano

1 tsp sea salt

1/2 tsp black pepper

• Preheat oven to 425 degrees
• Cook the leeks and garlic in the oil in a skillet over medium heat for 10 minutes
• Meanwhile, melt all sauce ingredients in a saucepan over medium heat
• In a greased cast iron skillet, place one layer of potatoes on the bottom
• Evenly distribute 1/3 of the butter sauce on top with a kitchen brush
• Top with 1/3 of leeks
• Continue layering potatoes, sauce and leeks until they’re gone
• Cover with foil and cook skillet over medium heat until you hear it sizzle, about 7 minutes
• Remove foil, then bake at 425 degrees for 30 minutes