Crispy Golden Bundt Pan Potatoes Anna

 

Ingredients

• 3 to 4 lbs Yukon Gold or Russet potatoes (peeled and sliced paper-thin, preferably with a mandoline)

• ½ cup (1 stick) butter, melted

• 1 ½ cups Gruyère, Parmesan, or Sharp Cheddar cheese, finely shredded

• 1 tsp garlic powder

• 1 tbsp fresh thyme or rosemary, finely chopped

• Salt and freshly cracked black pepper to taste

Instructions

1. Prep the Pan: Preheat your oven to 400°F (200°C). Generously brush the inside of a bundt pan with some of the melted butter so the potatoes don't stick.

2. Season the Butter: Mix the remaining melted butter with the garlic powder, thyme, salt, and pepper in a small bowl.

3. Layer with Elegance: Arrange a beautiful, overlapping ring of thin potato slices at the bottom of the bundt pan. Brush with a little seasoned butter and sprinkle a layer of shredded cheese. Repeat this process—layering potatoes, brushing with butter, and sprinkling cheese—until the pan is filled to your liking (just like the dense, gorgeous layers you see inside the cut of image_dbc753.jpg).

4. Bake: Cover the top of the pan tightly with aluminum foil. Bake for 40 to 45 minutes. Remove the foil and bake uncovered for another 15 to 20 minutes until the top layers are deeply golden.

5. The Grand Reveal: Let it cool in the pan for about 10 minutes so it sets. Place a large serving plate upside down over the bundt pan, carefully flip it over, and lift the pan. You'll be left with a stunning, crispy potato crown.