Pommes Anna
Prep time: 30 minutes
Cook time: 50 minutes
Total time: ~1 hour 20 minutes
Servings: 6 servings
Country of Origin
France (Paris)
Description
Created during the 19th century, Pommes Anna is a classic, cake-like potato dish made by layering paper-thin potato slices in beautiful, concentric circles inside a heavily buttered skillet. As it bakes, the potatoes absorb the melted butter, resulting in an incredibly crispy, golden-brown crust on the outside with a tender, melt-in-your-mouth interior.
Presentation & How It's Eaten
The potato cake is inverted onto a serving platter, revealing its gorgeous golden-brown spiral pattern. It is sliced into wedges like a cake and served alongside roasted meats, roasted duck, or game.
Ingredients
1.2 kg (2.6 lbs) Yukon Gold potatoes (firm and evenly sized)
150g (10 tbsp) unsalted butter, clarified (melted and strained of milk solids)
Salt and freshly cracked black pepper
Step-by-Step Directions
Clarify the Butter: Melt the butter in a small saucepan over low heat. Skim off the white foam from the surface, then pour the clear yellow fat into a bowl, leaving the watery milk solids at the bottom of the pan behind.
Slice the Potatoes: Peel the potatoes and slice them into paper-thin rounds (about 1/16-inch or 1.5mm thick) using a mandoline. Do not wash the slices; the natural potato starch helps bind the layers together.
Prep the Skillet: Heavily coat the bottom and sides of a 9-inch ovenproof skillet (cast iron or heavy copper is perfect) with 2 tablespoons of the clarified butter.
Build the Spiral (The Secret): Starting in the center of the pan, arrange the potato slices in a neat, overlapping circular pattern, working your way to the outer edge. Drizzle with a tablespoon of clarified butter and season lightly with salt and pepper.
Layer and Press: Repeat with subsequent layers of potatoes, brushing each layer with clarified butter and seasoning with salt and pepper. Press down firmly on the potatoes with your hands or a flat lid after every few layers to compact them.
Start on the Stovetop: Place the skillet over medium-high heat on the stove for 5 to 6 minutes. You want to hear the butter sizzling and see the edges of the bottom layer turn light golden brown.
Bake in the Oven: Cover the skillet tightly with aluminum foil (or a heavy, oven-safe lid). Place in a preheated oven at 200°C (400°F) and bake for 30 minutes. Remove the foil, press down firmly with a spatula to compact the potatoes again, and bake uncovered for another 15 to 20 minutes until the top is golden and a knife slips easily through the center.
Invert and Serve: Run a knife around the edges of the pan to loosen. Place a flat serving platter over the skillet, hold both securely with oven mitts, and confidently flip them over. Let sit for 1 minute, then gently lift the skillet to reveal the golden potato cake. Slice into wedges and serve immediately.
Optional
Thyme-infused Butter: Warm the clarified butter with a few fresh thyme sprigs to infuse a subtle herbal aroma into the potato layers.
Cheese Layers: Sprinkle a very fine layer of grated Gruyère or Parmesan cheese between the potato layers for a savory, modern twist.
Cooking Tips
Use Clarified Butter: Clarifying the butter removes the milk solids, which prevents the butter from burning during the long baking process at high heat, leaving you with a clean, golden crust.
Compact Firmly: Pressing the potato cake down firmly while assembling and baking is crucial to help the starches fuse the layers together into a solid cake that slices cleanly.
Nutrition Facts
(Estimated per serving)
Calories: ~310 kcal
Total Fat: 19g
Saturated Fat: 12g
Cholesterol: 50mg
Sodium: ~340mg
Total Carbohydrates: 32g
Dietary Fiber: 3g
Sugars: ~1g
Protein: 3g
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