Pommes Anna with Castello® Extra Creamy Danish Blue

Ingredients for 4 servings

2.2 lbs (1 kg) waxy potatoes, washed, peeled and very thinly sliced* and patted dry
2/3 cup (150 g) butter, melted
1/3 cup  (75 g)  Castello® Extra Creamy Danish Blue, cut into rough ½” cubes
freshly ground black pepper to taste


Pommes Anna with Castello® Extra Creamy Danish Blue


Preheat oven to 425ºC (160ºC).

Generously grease the bottom on an ovenproof pan or baking dish with 2 tbsp of melted butter.

In a medium saucepan over medium-low heat, add remaining butter and Castello® Extra Creamy Danish Blue cubes, stir until cheese melts.

Arrange potato slices in the pan overlapping each other, brushing with butter/cheese mixture; and season with salt and pepper as you go. Cover with greaseproof paper or lid and bake for 45 minutes or up to an hour. Test with a skewer to see if the potatoes are tender. At this point you can serve or allow to cool and refrigerate until ready to use. Next day, turn it out of the pan and with a sharp knife, cut into desired pieces. Warm in a 325ºF (160ºC) oven for 10-15 minutes.

*a mandolin works best for slicing the potatoes as thinly as possible

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