What’s on Your Plate
Thinly sliced potatoes are layered with onion, butter, and seasoning, then cooked slowly in a NESCO roaster oven. The even heat allows the potatoes to bind into a cohesive cake that slices cleanly, without tying up the stove or oven
When holidays roll around, the oven becomes prime real estate, and standing over the stove all day is not my idea of good hosting. This is where a roaster oven earns its keep. I make this Potatoes Anna in a NESCO roaster oven, which uses dry, even heat much like a traditional oven. The result is a dish that roasts gently, sets cleanly, and slices beautifully, all the while leaving the main oven free for the rest of the meal.
This version stays true to the spirit of Potatoes Anna: thin slices, careful layering, and enough fat to let the potatoes’ own starches do the binding. The method is simple, repeatable, and far less stressful than the classic stovetop-and-oven approach.
One thing that made this dish a lot easier was a slicer. Instead of standing there slicing potatoes by hand, or using a mandoline and risking a trip to the hospital, I used the *Gocoffun slicer attachment for my *KitchenAid mixer. The slices went directly into the pan – no fuss – no muss.
NESCO Roaster
Please note that I used a 4-quart NESCO when I made this and it just barely fit. When you make this, use a 6-quart. You will even have enough room for extra potatoes!
If you do not want to use a roaster, I also have a cast iron Potatoes Anna finished in a conventional oven.
Why Potatoes Anna for the NESCO works
Potatoes Anna relies on two things: uniform slices and controlled heat. The roaster oven provides steady, enclosed heat that allows the potatoes to soften gradually while releasing starch. That starch, combined with butter and a small amount of cream, acts as the glue that holds the layers together.
Because a roaster oven heats from all sides and maintains a consistent temperature, the potatoes cook evenly without scorching the bottom or drying out the top. This is why the finished dish holds its shape and slices like a classic Anna, even though the cooking method is far more forgiving.
Serving and Storage
Serving
This dish pairs naturally with holiday mains like spiral ham, turkey, roast chicken, or lamb. It also works well alongside simple roasted vegetables or a crisp green salad to balance the richness.
Storing
Store leftovers covered in the refrigerator for up to three days. Reheat gently, covered, to preserve moisture and structure. Individual slices can also be reheated without falling apart. It can also be portioned out and frozen.
Nutritional Values
Potatoes provide potassium and complex carbohydrates that make this dish satisfying without being heavy. Using red potatoes keeps the texture firm and reduces the need for excess fat. Shallot adds flavor and natural sweetness while contributing antioxidants. Butter and cream are used deliberately rather than generously, giving richness without turning the dish into a gratin.
Considering this dish contains a lot of butter, and carbs, it is not for every day. Make this for special occasions or holiday dinners.
Common Mistakes and Gotchas
A list of common mistakes and Gotchas
- Slices have to be consistently the same thickness. Please use a slicer like the *Gocoffun KitchenAid attachment or the *Nutrislicer Vertical Mandolin.
- Butter the inner pot very well to prevent sticking. Be generous and then some.
- Try to use potatoes that are a uniform size.
- Use unsalted butter to prevent the potatoes from being too salty.
FAQ
Is a roaster oven the same as a slow cooker?
No. A roaster oven uses dry, oven-like heat. A slow cooker uses moist, low heat. This recipe depends on dry heat to allow the potatoes to roast and bind.
Does this really count as Potatoes Anna?
Yes. The defining characteristics are thin slicing, layering, compression, and starch-driven cohesion. The heat source is adapted, but the structure remains intact.
Can I make this ahead?
Yes, you can. You can slice the potatoes and keep them under water until you are ready to cook. Be careful to thoroughly drain them and pat them as dry as possible.
Can this be adapted to other roaster ovens?
Yes. Any roaster oven in the 4- to 6-quart range will work with the same method.
Is this dish appropriate for Kosher, Halal, Hindu, Vegetarian or Vegan diets?
- For Kosher as long as the ingredients are Kosher and not served with meat, fine.
- For Halal – there is no alcohol and ingredients are Halal certified
- For Hindu – the dish is compatible because is has no meat, fish, or eggs
- For Vegetarians – again, no meat, fish or eggs
- For Vegan – use substitute vegan margarine, vegan non-dairy cream, omit or substitute parmesan cheese
Step by Step Photos
Potatoes Anna for the NESCO Roaster Recipe
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Potatoes Anna for the NESCO Roaster
Tips from the Chef
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Ingredients
- 2 tablespoon Butter
- 3 pounds Potato, sliced
- 1 Shallot, sliced
- 1 teaspoon Black pepper, freshly ground
- 1 ½ teaspoon Kosher Salt
- 4 tablespoon Butter, melted
- 2 tablespoon Butter, cut
- ¼ cup Cream
~~ — Garnish — ~~
- 3 tablespoon Green onion, sliced
- 2 tablespoon Parmesan
Instructions
- Gather Ingredients
- 2 tablespoon ButterTake 2 tablespoons of butter and rub the bottom and sides of the inner well of the NESCO. Be generous.
- 3 pounds PotatoSlice the potatoes thinly and add them to the buttered well.
- 1 Shallot, 1 teaspoon Black pepper, 1 1/2 teaspoon Kosher SaltAdd the shallots and black pepper.
- 4 tablespoon ButterMelt 4 tablespoons of butter and pour it over the potatoes.
- Toss and layer the mixture so all the slices are coated.
- 2 tablespoon ButterCut the remaining butter into small cubes and dot the top of the potatoes with them.
- Put the well into the NESCO,
- Set the NESCO for 325 °F (163 °C)
- Roast the potatoes for 20 minutes, covered.
- 1/4 cup CreamRemove the cover and drizzle the cream over the potatoes.
- Put the lid back on, raise the heat to 350 °F (177 °C) and roast for an additional 10 minutes.
- Let the potatoes rest for 10 minutes before serving.
- 3 tablespoon Green onion, 2 tablespoon ParmesanGarnish with sliced green onions and parmesan.
