How to Make the Perfect Pommes Anna

Try out this classic French dish you won’t regret.

Pommes Anna, also known as potatoes Anna, is a French dish made up of thinly sliced layered potatoes and butter. This dish was created in Paris during the 19th century by chef Adolphe Duglere. This is a must try for the holidays that’s not only fun to make but fun to eat.

 

This recipe is adapted from Appetites: A Cookbook by Anthony Bourdain

Ingredients needed: 

6 medium potatoes

6 tablespoons butter, melted

Coarse salt and ground pepper

Garlic salt (optional)

 

Preheat the oven to 400° F.

 

Peel the potatoes, and working quickly to avoid their discoloring, slice them very thinly in the food processor. Place the slices in a single layer on a paper towel or clean the kitchen towels and pat them dry.

The first steps in this recipe require peeled potatoes and melted butter. (Cassie Santella)

 

Use a pastry brush to gently coat a 10-12 inch cast-iron or non-stick ovenproof skillet with some of the melted butter. Arrange a layer of potato slices in an overlapping circle in the bottom of the skillet. Brush these with the melted butter, season with salt and pepper, then top with another layer of potatoes in an overlapping circle. Brush with butter, season, and repeat until all of the potatoes have been added to the pan, seasoned, and buttered. 

 

Brush the parchment paper lid with butter, press down gently on the potatoes, and cover with the lid. Cook in the oven for 30 minutes, then remove the parchment paper lid and cook for an additional 30 minutes. Remove from the oven, let rest for 5 minutes.

The first layer of the pan brushed in butter and seasoned. (Cassie Santella)

 

The proper way to serve this dish is to flip it over and out onto a serving plate, however you can also just keep it in the pan and cut out a piece for yourself.