Potatoes Anna for the NESCO Roaster
This easy Potatoes Anna is made in a NESCO roaster oven, freeing up oven space while still delivering beautifully layered, sliceable potatoes perfect for holiday meals.
Calories per serving: 239kcal
Ingredients
- 2 tablespoon (1.97 tablespoon) Butter
- 3 pounds (1.36 kg) Potato, sliced
- 1 (1) Shallot, sliced
- 1 teaspoon (0.99 teaspoon) Black pepper, freshly ground
- 1 ½ teaspoon (1.48 teaspoon) Kosher Salt
- 4 tablespoon (3.94 tablespoon) Butter, melted
- 2 tablespoon (1.97 tablespoon) Butter, cut
- ¼ cup (59.15 ml) Cream
~~ -- Garnish -- ~~
- 3 tablespoon (2.96 tablespoon) Green onion, sliced
- 2 tablespoon (1.97 tablespoon) Parmesan
Instructions
- Gather Ingredients
- Take 2 tablespoons of butter and rub the bottom and sides of the inner well of the NESCO. Be generous.
- Slice the potatoes thinly and add them to the buttered well.
- Add the shallots and black pepper.
- Melt 4 tablespoons of butter and pour it over the potatoes.
- Toss and layer the mixture so all the slices are coated.
- Cut 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.
- Remove 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.
- Garnish with sliced green onions and parmesan.
Notes
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