Pommes Anna Food

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Pommes Anna image

It's a marvel still, every time I make this dish, to recognize how the humble potato - the misshapen, dull brown dirty lump - can become this opulent, glistening, colossally elegant jewel with nothing more than attentive care, a sharp blade and good butter. The potato slices want to bend and be supple but not be so thin as to be papery, else they will cook too quickly.

Provided by Gabrielle Hamilton

Time 25m

Number Of Ingredients 5

3 large russet potatoes, washed but not peeled
Olive oil
Kosher salt
Well seasoned slope sided iron or non-stick pan, 8-10 inches wide. (An omelette pan is ideal.)


  • Heat large knob of butter with a healthy drizzle of olive oil over medium low heat until butter melts and just starts to foam. Shut off heat under pan.
  • Using a sharp and stable Japanese mandolin - or the real French metal one if you're lucky enough to have one - slice the potatoes into very thin but not paper-thin slices.
  • Arrange the slices tightly, careful shingling around the pan in concentric circles starting at the outer edge of the pan and working your way into the center. Season the first layer with a little salt. Repeat with each potato until you achieve three tight and gorgeous layers.
  • Turn the heat back on under the pan at medium. Drizzle the potatoes with a generous pour of olive oil and dot a few more pats of butter around the pan of potatoes. Season with salt. As the pan starts to sizzle, you will see the fat bubbling up and spitting a bit. Put a lid on the pan and seal tightly for a minute or two, giving the potatoes a little steam bath, helping to soften and cook the flesh. Remove the lid and swirl the pan with a little muscle to see if the potatoes are binding together as their starch begins to heat up. If they slip loosely all around the pan, tuck the slices back into the tight circle using a heat-proof rubber spatula and allow to sizzle and cook longer uncovered. Bump up the flame a little if the cooking sounds and looks listless - you want to hear sizzle. When you start to smell the potatoes turning golden and crisp - like the smell of toast - swirl the pan again to confirm that the potato layers have formed a cake, and then flip the pommes Anna and cook on the other side also until golden and crispy. Slide onto serving plate or cutting board, season with salt, and cut into wedges.


Mini Pommes Anna image

Provided by Aaron May

Categories     side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 5

4 russet potatoes, peeled
2 1/2 sticks (20 tablespoons) unsalted butter
Kosher salt and freshly ground black pepper
Sour cream, for garnish
Chopped fresh chives, for garnish


  • Preheat oven to 450 degrees F.
  • Slice potatoes lengthwise on a mandoline, about 1/8 inch thick. Do not rinse starch off.
  • Melt 1 1/2 sticks of the butter in a small saucepan. Set aside.
  • Melt 2 tablespoons of butter in each of 4 individual cast-iron skillets. Divide the sliced potatoes into 4 individual portions. Place a third of the potato portions into each skillet. Pour some melted butter over the potatoes and sprinkle each with a pinch of salt and a few grinds of black pepper. Continue layering with potatoes and melted butter and sprinkling with salt and pepper until all the potatoes are used, drizzling the remaining melted butter over the top.
  • Bake until golden brown, 6 to 8 minutes. Garnish each skillet with a dollop of sour cream and a sprinkle of chives.


Pommes Anna image

Potatoes layered with garlic butter, onion slices and Parmesan and baked until crisp on top, tender underneath. This is the best Pommes Anna I've ever had. It takes a little time to put together but the results are well worth it. Please don't try to lower the amounts of butter or cheese in this dish, it's supposed to be decadent. I make this in a white quiche plate with fluted edges and it is very beautiful and impressive. From Flavors, a San Antonio Junior League cookbook, credited to Mrs. Edgar M. Duncan (Linda Wyatt)

Provided by LonghornMama

Categories     Potato

Time 2h5m

Yield 6 serving(s)

Number Of Ingredients 7

4 -5 baking potatoes, peeled
1/4 cup butter, melted
2 garlic cloves, crushed
2 onions, very thinly sliced
salt and pepper
3/4 cup grated parmesan cheese


  • Slice potatoes in 1/8-inch thick rounds and soak in ice water for at least 30 minutes. Drain slices and pat dry with paper towels.
  • Combine butter and garlic.
  • In a deep 10-inch greased pie plate or casserole, arrange 1/3 of the potato slices in slightly overlapping fashion, beginning with the outside edges and continuing the circle design to center of dish.
  • Layer 1/3 of onion slices, broken into rings, on top of the potatoes, then 1/3 of butter mixture, salt, pepper, paprika and cheese. Repeat this process 2 more times, ending with cheese on top.
  • Bake, covered at 400 degrees for 1 hour. If cheese is not brown on top, place under broiler for 4-5 minutes. Cut in wedges to serve.

Nutrition Facts : Calories 216.7, Fat 11.4, SaturatedFat 7.1, Cholesterol 31.3, Sodium 263.9, Carbohydrate 22.5, Fiber 2.3, Sugar 2.5, Protein 7


Classic Pommes Anna - Simple French Gratin Potato Cake image

In the recipe for "Potatoes Anna", I have always been unsure who "Anna" was. I now have the answer.......Browsing through Julia Child's Mastering the Art of French Cooking, Vol. 2; I found this historical note about Pommes Anna: "It was created during the era of Napoleon III and named, as were many culinary triumphs in those days, after one of the grandes cocottes of the period. Whether it was an Anna Deslions, an Anna Judic, or simply Anna Untel, she has also immortalized the special double baking dish itself, la cocotte a pommes Anna, which is still made and which you can still buy at a fancy price". Sounds like a mandatory piece of kitchenware for all dedicated chefs and cooks to me!! This simple recipe is all in the preparation and presentation, and the use of very, very thinly sliced potatoes, that's the key to success. Since the dish is inverted, it is important that the first layer of potatoes be attractively arranged. Select perfect slices, and overlap them carefully. It is best cooked in a copper or cast iron omelette pan. If you don't have an "omelette pan" which is ovenproof, use a deep pie plate. Keep in mind the final shape makes the presentation. A watercress or parsley garnish adds colour. Serve warm and cut into wedges, like a cake or quiche.

Provided by French Tart

Categories     One Dish Meal

Time 1h15m

Yield 3-4 serving(s)

Number Of Ingredients 4

1 kg waxy potato, peeled and very thinly sliced
225 g butter, melted
fresh ground black pepper


  • Pre-heat the oven to 200°C/gas 6.
  • Put the potato slices in a colander and rinse under running water to get rid of the starch. Place on a cloth in a single layer and pat dry.
  • Generously grease the base of an ovenproof pan or baking dish with melted butter.
  • Arrange the potato slices in the pan in overlapping circles , brushing butter over each layer and seasoning as you go.
  • Cover with greaseproof paper or a lid. Bake in the oven for 45minutes or up to 1 hour. Test with a skewer to see if the potatoes are done.
  • Cooks Notes:.
  • Cook this in a cast-iron, heavy-bottomed, stubby-handled frying pan that goes in the oven. Traditionally it should be lidded - mine isn't, so I use greaseproof paper.
  • Historical Note:.
  • Mrs. Landemare's original recipe is:.
  • Potatoes. Fresh butter.
  • Peel some potatoes and cut into very thin rounds the size of a florin. Wash in salted water and dry very well in a cloth. Well butter an omelette pan. Place a layer of potatoes on the bottom. Cover with oiled [melted] butter, pepper and salt. Repeat these layers until the pan is full and cook in a medium [350°F] over until brown [40-60 min.] Remove from the oven, turn out and cut into slices or serve whole in a dish.

Nutrition Facts : Calories 791.2, Fat 60.8, SaturatedFat 38.4, Cholesterol 160.3, Sodium 552.3, Carbohydrate 58.3, Fiber 7.3, Sugar 2.6, Protein 7.4


Pommes Anna image

Categories     Potato     Side     Bake     Low/No Sugar     Gourmet     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 2

1 1/2 pounds russet (baking) potatoes
1/2 stick (1/4 cup) unsalted butter, melted


  • Peel the potatoes and, using a food processor fitted with the slicing blade or a mandoline, slice them very thin, transferring them as they are sliced to a large bowl of cold water. Drain the slices and pat them dry between paper towels. Generously brush the bottom and side of a 9-inch heavy ovenproof skillet, preferably non-stick, with some of the butter and in the skillet arrange the slices, overlapping them slightly, in layers, brushing each layer with some of the remaining butter and seasoning it with salt and pepper. Cover the layered potato slices with a buttered round foil, tamp down the assembled potato cake firmly, and bake it in the middle of a preheated 425°F. oven for 30 minutes. Remove the foil and bake the potato cake for 25 to 30 minutes more, or until the slices are tender and golden. Invert the potato cake onto a cutting board and cut it into 8 wedges.

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Top Asked Questions

How to make pommes Anna?
Pommes Anna is a crispy French potato dish of beautifully arranged sliced potatoes seasoned with only butter and salt. Heat the oven. Arrange a rack in the top third of the oven and heat the oven to 425ºF. Peel and slice the potatoes. Peel 2 pounds Yukon Gold potatoes. Cut crosswise into 1/8-inch thick rounds with a mandoline or with a sharp knife.
What are Anna potatoes?
Anna potatoes, as they are sometimes called, are the perfect potato side dish for a dinner party. They look great, don't take a lot of time to prepare ( peeling and slicing aside), and are a guest favorite. The recipe comes together by layering thin slices of potato and smothering them with copious amounts of golden butter.
What kind of Pan do you use for pommes Anna?
Historically, a special pommes Anna pan made out of copper called cocotte Anna was used, but it’s expensive, hard to find, and even Julia Child said it still had a tendency to stick. I’ve tried making pommes Anna in a cast iron skillet, but found that even my well-seasoned pan stuck to the potatoes in a few spots.
What are the best places to eat on Lake Anna?
Sabor A Mexico 6. Tavern on the Rail “Beef in the Boonies.” 7. Floozies Pie Shop 8. Giuseppe's Italian Restaurant “The pasta is very delicious and the servings are large.” 9. Tim's at Lake Anna “... day when we could sit on the deck and it was lovely to be right on the la...” 10. Asian Cafe “Excellent food, service, and value for...” 11.

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