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French Potato Casserole

Recipe: French Potato Casserole


    The recipe I'm going to share today is for one of my favorite potato dishes. It's so simple I bet they could have served it on the cruise ship but as I recall they had only one oven so maybe that's why we got so many boiled potatoes. This is a take off of a very famous, old recipe from France. They call it Pommes Anna. I've jazzed it up a bit and "Zola-fied" it. So I'll just call it French Potato Casserole.

    This is an amazingly simple dish and even without any kind of cheese these potatoes taste incredibly rich. Must be all that butter!

    This makes great leftovers to go with breakfast or perfect for a brunch table.

Serves 8.


    4 pounds Russet potatoes 1 cup melted butter (use real butter)
    1/2 cup grated onion (white, yellow or shallots)
    Salt and pepper


    Peel the potatoes. Put them in a deep bowl with water so they don't brown while you prepare them.

    You'll need a 9 X 13-inch oven proof casserole. (The size can vary a bit but you'll find out soon that everyone wants some of the "crust" so keep it larger).

    Slice the potatoes paper thin. I use my mandoline for this project. On level 2, I get potato slices that are a sixteenth of an inch. Uniform --and you can cut them really fast. Use your guard so you don't slip and cut yourself. If you don't have a mandoline use a very sharp knife and be careful.

    After the first potato is cut put a layer of slices in the bottom of the casserole. Sprinkle on a Tbl of grated onion and salt and pepper. Now put on the next layer. After this layer drizzle on some of the butter. You're going to continue like this until all of the potatoes are gone. Don't use salt and pepper on every layer. That might be a bit much. Keep an eye on how much onion you put on between layers so it can last until the last of the potatoes. Same with the butter. You want one last drizzle on top. Then top it off with a light dusting of paprika for color and even a crack of black pepper so you have those specks on top too.

    Cover the potato casserole with aluminum foil. Pop this in your 400 degree oven for 30 minutes. After 30 minutes take off the foil and let it bake 30 minutes more. You should form a nice medium browned crust on the top. The crust is going to be a major hit. Believe me. Zola knows. Cut with a serving spoon or sharp knife and use a spatula to take it out of the casserole. It will be steaming hot.

Serving Suggestions:


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