How to Make a Pommes Anna Recipe: Elegant, Yet Simple
These thinly sliced potatoes are layered artistically in a pan, then cooked to perfection to achieve a crispy exterior with a tender, buttery interior. It’s a great example of how basic ingredients can be elevated into a delicious meal.
Origin of the Pommes Anna recipe
Pommes Anna dates back to the 19th century in Paris, crafted by chef Adolphe Dugléré and named after Anna Deslions. The dish uses minimal ingredients to showcase the potato’s flavor and texture, reflecting the simplicity and finesse of French cooking. Pommes Anna is a testament to the philosophy that sometimes less truly is more in cooking.
Ideal Pairings for Pommes Anna
When considering what to serve with Pommes Anna, think balance. Its rich, buttery flavor and soft texture make it an excellent companion to a delicious steak in a red wine reduction sauce or a beautiful roasted chicken.
For a harmonious meal, pair it with a side of sautéed vegetables such as tender asparagus tips or buttery green beans, or even a simple vinaigrette salad that can cut through the richness. During a dinner party, Pommes Anna pairs wonderfully with a light, fruity red wine like Pinot Noir or a full-bodied white like Chardonnay.
Pro-Tips For A Perfect Pommes Anna Recipe
Bonus Pro Tip: Adding Extra Flavor To Your Pommes Anna Recipe
For an extra touch of flavor, consider creating a compound butter by infusing your butter with garlic or herbs like rosemary or thyme before layering it with the potatoes. This not only adds a depth of flavor but also permeates the potatoes with aromatic undertones that elevate the dish from simple to sublime.
Remember, the top layer of potatoes will be the presentation side, so arrange them neatly for that perfect culinary showpiece.
So, grab your potatoes and let’s get cooking!!
Pommes Anna Recipe
Recipe Video
Recipe Ingredients
- 4 - 5 large Baking Potatoes
- 4 tablespoons Butter, plus extra for greasing
- Fresh Thyme (5 whole springs and 1 tablespoon leaves only)
- Salt and Freshly Ground Black Pepper, to taste
- ¾ cup Parmesan Reggiano or Pecorino Romano, grated
Recipe Instructions
Preheat Oven to 350°F (175°C)
- Peel the potatoes and keep them submerged in water to prevent browning. Dry the potato thoroughly with a towel when ready to use.
- Melt 4 tablespoons of butter and cool slightly; brush the bottom and sides of the dish with some of the butter.
- Arrange some fresh thyme in the center of the dish. Slice the potatoes into very thin rounds using a mandoline slicer.
- Begin layering the potato slices in the dish, starting from the center and overlapping them until the bottom is fully covered.
- Season each layer with salt and pepper, and sprinkle a light layer of grated cheese and a few thyme leaves. Repeat the layering, seasoning, and cheese until all potatoes are used.
- Brush the remaining melted butter over the top and add a final layer of cheese if desired.
- Cover the dish with parchment paper cut to fit inside or use a lid if available.
- Place in the oven and bake for about 30 to 45 minutes, until the potatoes are tender and the top is golden brown.
- Let the dish cool slightly before inverting onto a plate to serve. The dish can be made ahead and reheated, making it a convenient and impressive option for entertaining.
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Private Notes
Frequently Asked Questions About Pommes Anna
1. What is Pommes Anna?
Pommes Anna is a classic French dish consisting of thinly sliced potatoes arranged in a circular pattern and cooked with generous amounts of butter. This dish emphasizes simplicity and flavor, with the potatoes becoming beautifully crispy on the outside while remaining tender and buttery on the inside. It’s celebrated for its elegant presentation and rich taste, making it a favorite in both home kitchens and upscale restaurants.
2. Who created Pommes Anna and why is it named so?
Pommes Anna was created by the French chef Adolphe Dugléré and is named after Anna Deslions, a noted courtesan who frequented the Café Anglais where Dugléré worked. The dish was reputedly devised to impress the high society patrons of the café and has since become a beloved staple of French cuisine, known for its delightful taste and simple yet sophisticated preparation.
3. What are the main ingredients in a Pommes Anna recipe?
The main ingredients for Pommes Anna are potatoes, butter, and salt. Some variations might include herbs like thyme or garlic for added flavor, but the essence of the dish lies in its simplicity. The key is to use high-quality butter and the best potatoes you can find to let the natural flavors shine through.
4. How do you slice the potatoes for a Pommes Anna recipe?
For Pommes Anna, potatoes should be sliced very thinly, about 1/8 inch thick. This can be achieved with a mandoline slicer, which ensures even, precise cuts. Thin slices are crucial as they allow the layers to meld together in the cooking process, creating a delightful texture that’s crispy yet tender.
5. What type of potatoes should be used for Pommes Anna recipe?
Starchy potatoes like Russets or Yukon Golds are ideal for Pommes Anna because they have the right texture to become crispy on the outside while staying creamy on the inside. These varieties also hold up well during baking, maintaining their shape and absorbing the butter beautifully.
6. Can this Pommes Anna recipe be made ahead of time?
Yes, Pommes Anna can be partially prepared ahead of time. You can slice the potatoes and layer them in your baking dish, then refrigerate until you’re ready to cook. However, for the best results, add the butter just before baking to ensure it’s fresh and the potatoes crisp up perfectly.
7. What is the best pan to use for Pommes Anna?
A cast-iron skillet or a heavy non-stick ovenproof frying pan is best for making Pommes Anna. These types of pans provide even heat distribution and can go from stovetop to oven, which is necessary for achieving the golden crust that’s characteristic of a good Pommes Anna.
8. How long does it take to cook Pommes Anna?
Cooking time for Pommes Anna can vary depending on the thickness of the potato slices and the type of pan used, but generally, it should be baked in a preheated oven at 400 degrees Fahrenheit for about 30 to 40 minutes. The goal is to achieve a golden-brown crust on top and a fully tender interior.
9. What dishes pair well with Pommes Anna?
Pommes Anna pairs beautifully with meats like roast chicken, beef bourguignon, or pan-seared duck breast. Its rich, buttery flavor also makes it an excellent accompaniment to lighter vegetarian dishes or a fresh green salad to balance its richness.
10. How do you properly flip Pommes Anna?
Flipping Pommes Anna requires care to maintain its structure. Once cooked, place a plate over the pan, then invert both so the bottom becomes the top, showcasing the beautiful golden crust. It’s essential to use a plate that fits snugly over the pan to avoid breaking the potato cake.
11. Can you add other flavors to your Pommes Anna recipe?
While traditional Pommes Anna is simple, adding herbs like thyme, rosemary, or garlic can enhance its flavor without overpowering the natural taste of the potatoes and butter. These should be added sparingly and layered between the potatoes for the best infusion of flavors.
12. How do you ensure Pommes Anna is crispy?
To ensure Pommes Anna is crispy, make sure the potato slices are dried thoroughly before layering them with butter. Cook the assembled dish initially on the stove to start the crisping process before transferring it to the oven. This method helps develop a crispy exterior while keeping the inside tender.
13. Is Pommes Anna gluten-free?
Yes, Pommes Anna is naturally gluten-free as it primarily contains potatoes and butter, making it suitable for those with gluten sensitivities. However, always check the type of butter used or any additional flavorings that might contain gluten.
14. What’s the best way to store leftovers of Pommes Anna?
Leftover Pommes Anna can be stored in the refrigerator, covered, for up to three days. Reheat in the oven or on the stovetop to maintain its texture. Avoid microwaving as it can make the potatoes soggy.
15. Can Pommes Anna be frozen?
It is not recommended to freeze Pommes Anna as freezing can alter the texture of the potatoes, making them grainy or watery upon reheating. For the best quality and taste, Pommes Anna should be enjoyed fresh and made close to serving time.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
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