Kudos to Deb Perelman for dreaming up a simple yet stunning spud-based dish to grace the cover of her second cookbook, Smitten Kitchen Every Day. I recreated her cacio e pepe pommes Anna, had a taste and gained a new appreciation for potatoes.
If you’re looking for a stellar side that calls for just a handful of basic ingredients, this recipe is for you. While the process is a bit tedious, the final product is flawless.
Think of cacio e pepe pommes Anna as a cross between hasselback and scalloped potatoes. The savory cake is slightly crispy on the outside and super creamy on the inside. Black pepper and Pecorino Romano cheese add a welcome sharpness, and a garnish of lightly dressed watercress helps cut the richness. Cacio e pepe pommes Anna is delicious as is, but you can gild the lily by topping it with bacon ends or fried eggs. The choice is yours.
Recipe adapted from Smitten Kitchen.
- ½ cup finely grated Pecorino Romano cheese, plus more for garnish
- 1 tablespoon cornstarch
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 3 tablespoons unsalted butter, melted
- 2 pounds Yukon Gold potatoes, peeled and sliced into ⅛" discs
- 2 cups watercress
- 1 teaspoon olive oil
- ½ teaspoon white balsamic vinegar
- Preheat oven to 375 degrees.
- In a small bowl, combine the Pecorino Romano cheese, cornstarch, salt and pepper. Set aside.
- Brush the bottom of a 10" oven-safe fry pan with 1 tablespoon butter. Arrange the potato pieces in a single layer in the pan, working in a spiral from the outside in to the center, overlapping them slightly. Drizzle with 1 teaspoon butter and sprinkle on 2 tablespoons of the cheese mixture. Repeat with remaining potatoes and cheese mixture, ending with potatoes.
- Brush top with remaining butter. Cover tightly with foil coated with cooking spray.
- Bake for 35 minutes, remove from the oven and press firmly on potatoes to flatten. Remove foil and bake for 25 more minutes. Broil for 1-2 minutes to brown top, if desired.
- Remove from the oven, let cool for 5 minutes and invert potatoes onto a large plate.
- In a medium bowl, combine the watercress, olive oil and balsamic vinegar. Pile mixture on potatoes and garnish with additional Pecorino Romano cheese.
