Cacio e Pepe Pommes Anna

Name: Cacio e Pepe Pommes Anna
Ingredients: ½ cup finely grated Pecorino Romano cheese, plus more for garnish; 1 tablespoon cornstarch; 1 teaspoon kosher salt; 1 teaspoon freshly ground black pepper; 3 tablespoons unsalted butter, melted; 2 pounds Yukon Gold potatoes, peeled and sliced into ⅛" discs; 2 cups watercress; 1 teaspoon olive oil; ½ teaspoon white balsamic vinegar

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Ingredients

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½ cup finely grated Pecorino Romano cheese, plus more for garnish1 tablespoon cornstarch1 teaspoon kosher salt1 teaspoon freshly ground black pepper3 tablespoons unsalted butter, melted2 pounds Yukon Gold potatoes, peeled and sliced into ⅛" discs2 cups watercress1 teaspoon olive oil½ teaspoon white balsamic vinegar

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Instructions

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Step 1

Preheat oven to 375 degrees.

Step 2

In a small bowl, combine the Pecorino Romano cheese, cornstarch, salt and pepper. Set aside.

Step 3

Brush the bottom of a 10" oven-safe fry pan with 1 tablespoon butter. Arrange the potato pieces in a single layer in the pan, working in a spiral from the outside in to the center, overlapping them slightly. Drizzle with 1 teaspoon butter and sprinkle on 2 tablespoons of the cheese mixture. Repeat with remaining potatoes and cheese mixture, ending with potatoes.

Step 4

Brush top with remaining butter. Cover tightly with foil coated with cooking spray.

Step 5

Bake for 35 minutes, remove from the oven and press firmly on potatoes to flatten. Remove foil and bake for 25 more minutes. Broil for 1-2 minutes to brown top, if desired.

Step 6

Remove from the oven, let cool for 5 minutes and invert potatoes onto a large plate.

Step 7

In a medium bowl, combine the watercress, olive oil and balsamic vinegar. Pile mixture on potatoes and garnish with additional Pecorino Romano cheese.