📝 About This Recipe
Created in the 19th century by Chef Adolphe Dugléré, Pommes Anna is a breathtaking tribute to the humble potato, transformed through precision slicing and clarified butter into a crisp, golden cake. This gluten-free classic relies on the natural starches of the potato to bind thin, concentric layers into a buttery, melt-in-your-mouth interior with a shatteringly crisp exterior. It is the ultimate elegant side dish, offering a sophisticated French flair that elevates any dinner table.
🥗 Ingredients
The Potatoes
- 2.5 pounds Yukon Gold Potatoes (scrubbed, peeled, and kept whole)
The Fats & Seasoning
- 3/4 cup Unsalted Butter (melted and clarified (milk solids removed))
- 1.5 teaspoons Fine Sea Salt
- 1/2 teaspoon Freshly Cracked Black Pepper (white pepper may be substituted for a cleaner look)
- 1 tablespoon Fresh Thyme Leaves (finely chopped)
- 1/4 teaspoon Garlic Powder (optional, for a subtle depth)
For the Pan and Garnish
- 1 tablespoon Extra Clarified Butter (for greasing the skillet)
- 1 tablespoon Fresh Chives (finely minced for garnish)
- 1 pinch Maldon Sea Salt (for finishing)
👨🍳 Instructions
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1
Preheat your oven to 425°F (220°C). Position a rack in the lower-middle section of the oven to ensure the bottom of the potato cake gets perfectly crisp.
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2
Clarify your butter by melting it over low heat and skimming off the white foam. Pour the clear golden liquid into a bowl, leaving the milky solids behind. This ensures the potatoes brown without burning.
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3
Using a mandoline slicer, slice the peeled Yukon Gold potatoes into very thin rounds, approximately 1/8-inch thick. Do not rinse the slices; the starch is essential for holding the cake together.
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4
In a large mixing bowl, gently toss the potato slices with 1/2 cup of the clarified butter, sea salt, black pepper, garlic powder, and chopped thyme until every slice is evenly coated.
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5
Generously grease a 9-inch heavy, oven-proof non-stick skillet or a traditional cast-iron skillet with a tablespoon of clarified butter.
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6
Starting in the center of the pan, arrange the best-looking potato slices in a tight, overlapping circular pattern. Continue outward in concentric circles until the bottom is completely covered.
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7
Create subsequent layers of potatoes on top of the first, pressing down firmly with your palms after each layer to compact them and remove air pockets.
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8
Once all potatoes are used, pour any remaining butter from the mixing bowl over the top of the stack.
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9
Place the skillet over medium-high heat on the stovetop for 5-7 minutes. You should hear a gentle sizzle; this pre-sears the bottom to create that iconic golden crust.
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10
Cover the skillet tightly with a piece of parchment paper cut to fit, then place a heavy oven-proof lid or another smaller skillet on top to weight the potatoes down.
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11
Transfer the skillet to the oven and bake for 25 minutes. Remove the weight and the parchment paper.
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12
Bake for an additional 20-25 minutes uncovered, or until the potatoes are tender when pierced with a knife and the edges are deep golden brown.
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13
Remove from the oven and let the Pommes Anna rest in the pan for 5-10 minutes. This allows the internal starches to set so it doesn't fall apart when flipped.
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14
Run a thin spatula around the edges. Place a large flat serving plate over the skillet and, using oven mitts, confidently invert the skillet to release the potato cake onto the plate.
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15
Garnish with fresh chives and a sprinkle of Maldon sea salt. Slice into wedges like a cake and serve immediately.
💡 Chef's Tips
Use Yukon Gold potatoes rather than Russets for the best creamy texture and buttery flavor. Do not wash the potatoes after slicing; the surface starch acts as 'glue' to keep the layers together. Clarified butter is non-negotiable; regular butter contains water and milk solids that will cause the potatoes to steam and burn. If the center feels loose, use a heavy weight (like a foil-wrapped brick or a heavy pot) during the first half of baking to compress the layers. Ensure your mandoline is set to a consistent thickness so the layers cook evenly at the same rate.
🍽️ Serving Suggestions
Serve alongside a perfectly seared Filet Mignon or Roasted Duck Breast. Pair with a crisp, acidic white wine like a French Sancerre or Chablis to cut through the richness. Accompany with a simple green salad dressed in a sharp lemon vinaigrette. Top with a dollop of crème fraîche and a spoonful of caviar for a truly decadent appetizer. Excellent as a base for a poached egg during a sophisticated weekend brunch.