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layered potato cups in muffin tin

Pommes Anna (Potato Cups with Leeks)

4.74 from 15 votes
Pommes Anna, the classic French layered potato dish, gets a fresh twist in these individual potato cups baked with leeks and herbs. Tender inside, they make an elegant yet easy side dish for holidays or weeknight dinners.
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 6 servings
Course: Dinner, Side Dish
Cuisine: American

Equipment

Ingredients

  • Olive oil spray
  • 4 cups leeks (sliced 1/4-inch thick (from about 3 to 4—white and lighter green parts only))
  • 1 3/4 teaspoons kosher salt
  • 3/4 teaspoons black pepper (freshly ground )
  • 2 pounds Yukon Gold potatoes (peeled and sliced 1/16 inch thick*)
  • 1 tablespoon fresh thyme (chopped )
  • 1 tablespoon fresh parsley (chopped, plus more for garnish)
  • 3 1/2 ounces garlic and herb cheese (such as Alouette Garlic Herb Spread Cheese, Goat Cheese or Boursin)

Instructions

  • Preheat over to 375°F.
  • Line a 12-cup muffin tin with foil liners. Lightly spray the liners with olive oil—use a brush if needed to ensure the sides are coated. Set aside.
  • Heat a large nonstick skillet over medium heat; spritz with the olive oil.
  • Add the leeks, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring frequently, until leeks are soft, 4-5 minutes. Remove from heat and divide leeks into 12 equal portions, set aside.
  • Toss potato slices, thyme, 1 tablespoon parsley, remaining 1 1/4 teaspoon salt and remaining 1/2 teaspoon pepper together in a large bowl.
  • Evenly divide 1/3 of the potato slices and layer in the bottom of the prepared muffin cups.
  • Place about 1/2 of each portion of leeks (about 3/4 teaspoon), spreading out over the potato layer. Add another third of potatoes to the cups.
  • Evenly divide the cheese and press to spread out onto the potato layer (about a heaping teaspoon per muffin cup). Add the remaining leeks and then top each cup with the remaining potatoes.
  • Lightly spray the tops of each muffin cup with olive oil and cover the muffin tin with foil.
  • Bake for 30 minutes then remove foil and bake until potatoes are tender and easily pieces with knife, about 10 additional minutes.
  • Remove potato cups and invert and garnish with more fresh chopped parsley to serve.
  • Serve room hot or room temperature.

Video

Notes

*I used a mandolin to cut them super thin. My photographer cut them by hand, so they are more like an 1/8th thick. She said they were still perfect! So my advice is just cut them as thin as you can.
I also made these without peeling the potatoes and that was also fine, it saves an added step.

Nutrition

Serving: 2potato cups, Calories: 171kcal, Carbohydrates: 31g, Protein: 6g, Fat: 3.5g, Saturated Fat: 2.5g, Cholesterol: 6mg, Sodium: 409mg, Fiber: 3g, Sugar: 3g
- WW Points: 2