France Pommes Anna
Pommes Anna is a classic French dish made of thinly sliced potatoes layered with butter and baked until golden and crisp. It was created in the 19th century by Chef Adolphe Dugléré, a protégé of the legendary chef Carême, and named after a mysterious "Anna," thought to be a socialite or actress of the time. The dish embodies the simplicity and elegance of French cuisine, relying on high-quality ingredients and precise technique. Traditionally served as a side dish, pommes Anna pairs beautifully with roasted meats or fish but is also satisfying enough to enjoy on its own.
Recipe Servings: 4–6
Prep Time
20 minutes
Cook Time
50 minutes
Total Time
1 hour 10 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Directions
- Preheat your oven to 425°F (220°C). Peel the potatoes and slice them thinly (about ⅛ inch/3 mm thick) using a sharp knife or mandoline. Rinse the slices in cold water to remove excess starch; then pat them dry with a clean kitchen towel.
- Brush the bottom and sides of an 8–10-inch (20–25-cm) ovenproof skillet generously with some of the melted butter.
- Arrange the potato slices in concentric circles, slightly overlapping them to create a shingled effect. Brush each layer with melted butter and sprinkle lightly with salt (and pepper, if using) before adding the next layer. Repeat until all the potatoes are used, pressing down gently to compact the layers.
- Place the skillet over medium heat and cook for 5–7 minutes to start crisping the bottom layer. This step ensures a golden crust.
- Transfer the skillet to the preheated oven and bake, uncovered, for 35–40 minutes, or until the potatoes are tender and the top is golden brown.
- Once baked, let the dish cool for 5 minutes. Run a knife around the edges to loosen, then carefully invert the skillet onto a serving plate to reveal the golden, crispy bottom as the top. Slice into wedges and serve warm.
Notes
- For an even crispier crust, use clarified butter or a mix of butter and olive oil.
- Experiment with flavors by adding minced garlic, fresh thyme, or grated Parmesan between the layers.
- To make ahead, reheat the dish in a 350°F (175°C) oven for 10–15 minutes before serving.
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