Pommes Anna

Pommes Anna transforms humble Yukon gold potatoes into an elegant French delicacy through a simple yet meticulous layering technique. This golden potato cake delivers the perfect textural contrast – an irresistibly crispy exterior giving way to buttery-soft layers inside. The potatoes absorb the richness of clarified butter or ghee while fresh thyme adds subtle aromatic notes throughout. Despite its impressive appearance and sophisticated flavor profile, this classic dish requires only basic ingredients and straightforward techniques, making it accessible for home cooks while still worthy of special occasions.

I first encountered Pommes Anna at a small French bistro and was immediately captivated by its golden exterior and layered presentation. When I finally attempted it at home, I was amazed by how something so impressive could come from such basic ingredients. The first time I served it to guests, the collective "wow" when I flipped it onto the serving plate was immensely satisfying. Now it's my go-to side dish whenever I want to elevate a meal without tremendous effort.

Essential Ingredients

• Yukon gold potatoes: Create the foundation with their naturally buttery flavor and ideal starch content. Select medium-sized potatoes with smooth skin and firm texture for the most consistent results.
• Clarified butter or ghee: Provides rich flavor while allowing for higher cooking temperatures without burning. The milk solids have been removed, resulting in a pure butterfat that creates the perfect golden crust.
• Fresh thyme leaves: Add subtle herbaceous notes that complement the richness of the potatoes and butter. Fresh thyme offers brighter flavor than dried, though dried can be substituted in a pinch at one-third the amount.
• Kosher salt: Enhances all the flavors and draws out moisture from the potatoes. The larger crystals of kosher salt allow for better control when seasoning between layers.
• Freshly ground black pepper: Provides gentle warmth and depth. Freshly ground offers significantly more flavor than pre-ground varieties.

Pin it

Detailed Cooking Instructions

Step 1:

Prepare your oven and butter – Begin by preheating your oven to 450°F (230°C). This high temperature is crucial for developing the signature golden crust while ensuring the interior cooks to tender perfection. If using regular butter rather than pre-made ghee, clarify it by melting 1 stick (8 tablespoons) in a small saucepan over low heat. As the butter melts, white milk solids will rise to the surface. Carefully skim these off with a spoon and discard them. This step is essential to prevent the potatoes from sticking to the pan and allows for higher cooking temperatures without burning.

Step 2:

Prepare the cooking vessel – Take a 6-inch cast iron skillet or copper charlotte mold and pour about ¼ cup of the clarified butter or melted ghee into it, swirling to coat the bottom evenly. The heavy-bottomed vessel conducts heat evenly, creating that coveted crispy exterior while the interior remains tender. The size is important – too large and your cake will be too thin, too small and the center may not cook through properly.

Step 3:

Slice the potatoes with precision – Peel 2 pounds of Yukon gold potatoes and slice them very thinly, about 1/8-inch thick. For the most consistent results, use a mandoline, though a sharp knife and steady hand will also work. Immediately place the sliced potatoes in cold water to prevent browning, then thoroughly pat them dry with paper towels before assembly. Wet potatoes will steam rather than crisp, so this drying step is non-negotiable.

Step 4:

Begin the layering process – Arrange potato slices in the butter-coated pan, creating overlapping concentric circles starting from the outside and working your way in. This first layer is particularly important as it will become the top when inverted, so take extra care with the arrangement. Season this layer with salt, freshly ground black pepper, and a light sprinkling of fresh thyme leaves. Drizzle with a small amount of additional clarified butter or ghee.

Step 5:

Continue building layers thoughtfully – Create a second layer of potato slices, arranging them in the opposite direction from the first layer. This crosshatching technique helps the cake hold together when served. Season again with salt, pepper, and thyme, followed by another light drizzle of butter. Continue this process until all potatoes are used, creating 4-5 even layers. Each layer should be seasoned individually for the best flavor distribution throughout the cake.

Step 6:

Compress for structural integrity – Once all layers are assembled, place another flat-bottomed pan on top of the potatoes and press down firmly to compact them. This compression is crucial for the cake to hold together when unmolded. If you don't have a second pan of the right size, you can use a piece of parchment paper topped with a heavy can or heat-proof weight.

Step 7:

Begin the baking process – Place the potato-filled pan on a baking sheet (to catch any butter that might bubble over) and bake for 30 minutes. The baking sheet also makes it easier to remove the hot pan from the oven safely. During this initial baking period, the heat will begin to crisp the bottom layer while the butter works its way through all the potato slices.

Step 8:

Compress again for proper texture – After 30 minutes, remove the pan from the oven and press down on the potatoes again with the flat-bottomed pan or weight. This second compression ensures the layers meld together properly. Return to the oven for another 25 minutes of baking, allowing the interior to become fully tender.

Step 9:

Final compression and browning – Remove once more and compress a final time, then return to the oven for a final 5-10 minutes of baking. This last session ensures the bottom (which will become the top) reaches the perfect golden-brown color. The cake is done when a knife inserted in the center meets little resistance and the edges are visibly crispy and golden.

Step 10:

Unmold with confidence – Allow the finished Pommes Anna to rest for 5 minutes, then run a thin knife around the edges to loosen. Place a serving plate on top of the pan and, using oven mitts, carefully but confidently flip the pan and plate together in one quick motion. Lift the pan away slowly, allowing gravity to release the potato cake onto the plate. If any potato slices stick to the pan, simply remove them and place them back on the cake.

Step 11:

Serve with elegance – Cut the Pommes Anna into wedges like a cake. The presentation reveals the beautiful layers of potato with their golden exterior and creamy interior. Garnish with a few additional fresh thyme leaves for color and serve immediately while still hot and crispy.

Make-Ahead and Reheating Strategies

Pommes Anna can be prepared up to the point of baking and refrigerated for up to 24 hours. Simply assemble the potato cake, cover tightly with plastic wrap, and refrigerate. When ready to bake, remove from the refrigerator 30 minutes beforehand to take the chill off, then bake as directed, perhaps adding 5-10 minutes to the total baking time. Already baked Pommes Anna can be reheated in a 350°F oven for 15-20 minutes until heated through, though the texture won't be quite as crisp as when freshly made.

Perfect Pairing Suggestions

This elegant potato side dish pairs beautifully with roasted meats, particularly beef tenderloin, rack of lamb, or a perfectly roasted chicken. The richness of the potatoes complements the proteins while the crispy texture provides a delightful contrast. For wine pairings, a medium-bodied white with good acidity like a Chablis or unoaked Chardonnay cuts through the richness of the butter, while a light-bodied red like Pinot Noir complements the earthiness of the potatoes and thyme.

Pin it

Variations for Different Occasions

While the classic version is perfect in its simplicity, there are several elegant variations worth trying. Add thinly sliced garlic between layers for a more aromatic version, or incorporate grated Gruyère or Parmesan cheese for a richer flavor profile. For a more colorful presentation, alternate layers of Yukon gold potatoes with layers of sweet potatoes or purple potatoes. You can also experiment with herbs – rosemary or sage can replace or complement the thyme depending on what you're serving alongside.

The Historical Significance

Named after Anna Deslions, a 19th-century Parisian courtesan, Pommes Anna has graced French tables since the Napoleon III era. Traditionally prepared in a special copper pan called a "charlotte" designed specifically for this dish, it has remained virtually unchanged for over 150 years. The recipe's endurance speaks to its perfect balance of simplicity and elegance – a hallmark of classic French cuisine that focuses on technique and quality ingredients rather than complexity.

I've found that arranging the potato slices in a spiral pattern rather than concentric circles creates an especially beautiful presentation when the cake is unmolded. The first time I tried this variation for a dinner party, the cake looked so professional that guests assumed I had ordered it from a French bakery!

My final thought on Pommes Anna is that it perfectly embodies what makes French cuisine so remarkable – the transformation of simple, humble ingredients through technique into something truly magnificent. There's something deeply satisfying about creating a dish that has stood the test of time, connecting today's home cooks with generations of chefs who have lovingly prepared it over centuries. The careful layering, the patience required during baking, and the dramatic unmolding all contribute to making this not just a recipe, but a culinary experience that brings a touch of French elegance to any table.

Frequently Asked Questions

→ Can I make Pommes Anna in advance?

You can prepare the dish up to the point of baking and refrigerate it for up to 24 hours. Allow it to come to room temperature before baking, or add an additional 10-15 minutes to the baking time if cooking directly from the refrigerator.

→ Why do I need to use clarified butter or ghee?

Clarified butter or ghee has the milk solids removed, which prevents burning during the long cooking time and helps create that signature golden crust. Regular butter contains milk solids that can burn and cause the potatoes to stick to the pan.

→ Can I use a different type of potato?

Yukon Gold potatoes are ideal for this dish because they have the right balance of starch and moisture. Russet potatoes can be substituted but may result in a drier texture. Avoid waxy potatoes like red or new potatoes as they won't develop the right texture.

→ What can I do if I don't have a second pan to press the potatoes?

You can use a heavy, heat-resistant plate, the bottom of a smaller cast iron skillet, or even wrap a brick in aluminum foil to press down the potatoes. The key is to apply even pressure to compact the layers.

→ What pairs well with Pommes Anna?

This elegant potato dish pairs beautifully with roasted or grilled meats like beef tenderloin, rack of lamb, or roast chicken. It also complements fish dishes and can be served alongside simple green vegetables for a complete meal.