Pommes Anna with Castello® Creamy Blue Cheese

Classic, layers of sliced potato with clarified butter. Internal layers also with melted Creamy Blue
1h 4 servings
  • 1 kg waxy potatoes (pommes), washed, peeled, very thinly sliced and patted dry
  • 150 g butter, melted  
  • 75 g Castello® Creamy Blue cut into small cubes
  • Salt and freshly ground black pepper, to taste
Pommes Anna with Castello® Creamy Blue Cheese


Preheat oven to 160ºC. Generously grease the bottom of an ovenproof pan or baking dish with 30 g of melted butter.
In a medium saucepan over medium-low heat, add remaining butter and cheese cubes. Stir until cheese melts.
Arrange potato slices in the pan overlapping each other, brushing with butter/cheese mixture. Season with salt and pepper as you go. Cover with greaseproof paper or lid and bake for 45 minutes to an hour. Test with a skewer to see if potatoes are tender.

At this point, serve immediately or refrigerate until ready to use. If preparing in advance, turn pommes out of the pan and with a sharp knife, cut into desired pieces. Warm in a 160ºC oven for 10 to 15 minutes.

Recipe inspired by Burnt Movie

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