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Let me welcome you to France with one of our potato masterpieces: Pommes Anna. Thinly sliced, layered potatoes are cooked with butter to create a rich and flavorful potato cake with a crispy exterior and a tender, buttery interior. This recipe uses a foolproof springform pan technique and requires only four ingredients (plus some optional truffle oil for an extra festive touch). Anyone?

What is Pommes Anna?


Pommes Anna is a classic French dish that dates back to 1870. It was created and named after a famous courtesan, Anna Deslions, by Aldophe Dulgéré, the head chef of the Café Anglais (a renowned Paris restaurant of the 19th century). This elegant dish is a potato cake made with wafer-thin potato slices that are layered in a circular pattern, brushed with butter, and baked until golden and crispy, with a tender interior.

Why you should try this recipe

  • A foolproof recipe using a springform pan – no flipping disaster involving potatoes sticking to the pan or, even worse, spilling all over the floor during the “flip”.
  • Budget-friendly, made with basic ingredients – namely potatoes, butter, and seasonings. It cannot get simpler than that!
  • Versatile – I made these Pommes Anna extra festive with a touch of truffle oil, but this is totally optional. Pommes Anna are traditionally made using only potatoes and butter! Get creative with this recipe and add thyme, sage, or herbs of your liking in between layers. Chili-flakes-infused butter also works well!
  • Authentic French flavors – I love sharing a little piece of the French way of life with you lovely readers. You can find a collection of French-Inspired Recipes here on the blog such as Authentic Gougères (French Cheese Puffs), French Shirred Eggs, or Goat Cheese Salad With Arugula, Apple, and Pecans.

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The ingredients you’ll need

(Note: the full ingredients list, including measurements, is provided in the recipe card at the end of the post.)

  • Potatoes – the main ingredient here, so make sure to choose good-quality potatoes! Yukon Gold (also known as Yellow Potato), Russet (also called Idaho), or Bintje yield the best results thanks to their starchy texture, ideal for long baking.
  • Unsalted cultured butter – for the most authentic French taste, choose cultured butter, also sometimes called European butter. This type of butter has a higher fat content and a richer buttery taste, which is key in this recipe.
  • Truffle oil (optional) – for a festive twist. 100% optional!
  • Flaky sea salt and ground pepper – to season. I used white pepper, but any kind of pepper would work great.

Foolproof equipment

An 8-inch (20 cm) springform pan. Although using a springform pan is non-traditional (Pommes Anna is traditionally made in a skillet or baking dish), it is the solution I came up with after many (failed) attempts at making Pommes Anna. If this dish is heaven on earth, it can also be technically challenging for two main reasons:

  1. When flipping the potato cake, potatoes sometimes stick to the bottom of the skillet.
  2. This recipe is heavy on butter. When using a skillet or baking dish, all the extra butter (the excess that cannot be absorbed by the potatoes) is trapped and will spread all over the serving dish during the flip. Most recipes will simply tell you to drain the extra butter without any tips on how to do that without creating a big mess in the process (or without burning yourself!).

The springform pan solves both of these issues:

  1. Lined with parchment paper, and thanks to its removable bottom, it is now a breeze to remove Pommes Anna from the springform pan and transfer them onto a serving dish.
  2. Because a springform pan is not sealed, the excess butter will slowly leak onto a sheet pan placed underneath. That way, only the perfect amount of butter remains in the layered potatoes. No need to drain piping-hot butter drippings from a skillet!

How to make Pommes Anna?

(Note: please see the recipe card below for the complete written instructions and measurements.)


Grease and line the springform pan.

  • Preheat the oven to 355°F (180°C).
  • Generously grease the springform pan with room-temperature butter.
  • Cut two disks of parchment paper, the same size as the pan.
  • Line the pan with one disk of parchment paper, and set the other one aside for later.

Prepare the potatoes.

  • Peel the potatoes.
  • Using a mandolin or a sharp kitchen knife, slice the potatoes into ⅛-inch (3 mm) slices.
  • If the potatoes are watery, transfer the potato slices to a clean kitchen cloth and pat them dry.

Melt the butter.

  • In a small saucepan, melt the butter over medium heat.
  • Set aside, and add the optional truffle oil. Stir to combine.

Assemble the dish.

  • Brush the bottom of the pan with melted butter.
  • Line the first layer of potato slices. Starting from the center of the pan, shingle the potato slices in tight concentric circles up to the outer edge of the pan.
  • Brush with a thin layer of melted butter.

Note: Pommes Anna is basically an upside-down potato cake: this first layer will be the one you’ll see on top. Make sure this is pretty!


  • Line the second layer of potato slices, shingling in the opposite direction of the first layer (i.e. if the first layer was lined clockwise, line the second one counterclockwise).
  • Brush with a thin layer of melted butter, and season with flaky sea salt and pepper.

Note: Building the second layer in the opposite direction of the first layer ensures the structural integrity of the Pommes Anna, making the removal from the pan easier.


  • From this point, roughly line the potatoes in single layers, brushing with melted butter in between each layer. Season with salt and pepper on every other layer.
  • Cover with the second disk of parchment paper. The parchment disk creates a steamy environment, which allows the potatoes to cook slowly and evenly.
  • Gently press down with both hands to help set the structure of the Pommes Anna.

Note: When layering the potatoes, make sure to place the larger slices on the outer part of the layers. It helps with creating a sturdier structure.

Bake the Pommes Anna.

  • Place the springform pan on a sheet pan and bake in the oven for one hour.
  • After one hour, remove the parchment disk on top and continue baking for 30 minutes, or until crispy and golden brown around the edges.

  • Transfer the pan to some kitchen paper (the bottom of the springform pan will be greasy with butter). Loosen and remove the sides.
  • Place a serving dish or plate on top of the Pommes Anna and flip it. Remove the base of the pan and the parchment paper.

  • It’s ready! Sprinkle with a pinch of flaky sea salt, and serve immediately with a glass of Chardonnay.

Nim Keys – Useful Tips

  1. Pommes Anna is essentially an upside-down potato cake. Take extra care when arranging the first layer, making it pretty, as that is the layer you’ll see on top.
  2. Building the second layer in the opposite direction of the first layer ensures the structural integrity of the Pommes Anna, making the removal from the pan easier.
  3. When layering the potatoes, make sure to place the larger slices on the outer part of the layers. It helps with creating a sturdier structure.
  4. Baking the Pommes Anna covered with a parchment disk creates a steamy environment, allowing the potatoes to cook slowly and evenly.
  5. Truffle oil is optional – you can simply omit it or use fresh thyme, sage, or your favorite herb in between every other layer.

Wine Pairing for Pommes Anna🍷


CHARDONNAY

Pommes Anna is a rich and buttery dish, it is therefore important to choose a wine that can cut through the richness without overpowering the subtle taste of the potatoes.

The crisp acidity and complex, fruity flavors of the wines suggested below can provide a nice contrast to the creamy texture of the dish.

WINE APPELLATION SUGGESTIONS

  • Chablis (Burgundy, France)
  • Chardonnay from Sonoma Valley (California, United States)
  • Chardonnay from Margaret River (Australia)

FAQ

Can I make Pommes Anna ahead of time?

Absolutely! You can prepare the Pommes Anna up to the day before. Follow the recipe as written, cover with the parchment paper lid, and place in the fridge. Two hours before serving, bake in the oven as written. You may need to add 10-15 minutes of baking time, as the potatoes and butter will be colder than if made just before serving.

What to serve with Pommes Anna?

I love serving it with an arugula salad, seasoned with my White Balsamic Vinaigrette and topped with Parmigiano Reggiano shavings. Generally speaking, Pommes Anna is a wonderfully versatile side dish that can accompany a wide variety of dishes.

How long does this recipe keep?

Pommes Anna can be kept in the fridge, covered with cling film for up to 3 days. Reheat in a preheated oven at 400°F (200°C) for 15 minutes, or until heated through.

Other Delicious French Recipes


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Pommes Anna

Let me welcome you to France with one of our potato masterpieces: Pommes Anna. Thinly sliced, layered potatoes are cooked with butter to create a rich and flavorful potato cake with a crispy exterior and a tender, buttery interior. This recipe uses a foolproof springform pan technique and requires only four ingredients (plus some optional truffle oil for an extra festive touch). Anyone?
5 from 1 vote
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Course Main Course
Cuisine French
Diet Vegetarian
Servings 4

INGREDIENTS
 

  • 2. 2 pounds (1 kg) potatoes (Yukon Gold, Russet, or Bintje work great)
  • ½ cup (115 g) one stick of unsalted butter (look for cultured or European butter on the label) + more at room temperature to grease the pan
  • 2 tablespoons (30 ml) truffle oil optional
  • 1 ½ teaspoons flaky sea salt to season
  • ¼ teaspoon ground pepper I used white pepper but any pepper works

INSTRUCTIONS

  • Grease and line the springform pan.
  • Preheat the oven to 355°F (180°C) and generously grease the springform pan with room-temperature butter.
  • Cut two disks of parchment paper, the same size as the pan.
  • Line the bottom of the pan with one disk of parchment paper, and set the other one aside for later.
  • Prepare the potatoes.
  • Peel the potatoes, then, using a mandolin or a sharp kitchen knife, slice the potatoes into ⅛-inch (3 mm) slices.
  • If the potatoes are watery, transfer the potato slices to a clean kitchen cloth and pat them dry.

Melt the butter.

  • In a small saucepan, melt the butter over medium heat.
  • Set aside, and add the optional truffle oil. Stir to combine.
  • Assemble the dish.
  • Brush the bottom of the pan with melted butter.
  • Line the first layer of potato slices. Starting from the center of the pan, shingle the potato slices around the pan in tight concentric circles up to the outer edge of the pan (see pictures above in this post).
  • Brush with a thin layer of melted butter.
  • Line the second layer of potato slices, shingling in the opposite direction of the first layer (i.e. if the first layer was lined clockwise, line the second one counterclockwise).
  • Brush with a thin layer of melted butter, and season with flaky sea salt and pepper.
  • From this point, roughly line the potatoes in single layers, brushing with melted butter in between each layer. Season with salt and pepper on every other layer.
  • Cover with the second disk of parchment paper.
  • Gently press down with both hands to help set the structure of the Pommes Anna.
  • Bake the Pommes Anna.
  • Place the springform pan on a sheet pan and bake in the oven for one hour.
  • After one hour, remove the parchment disk on top and continue baking for 30 minutes, or until crispy and golden brown around the edges.
  • Transfer the springform pan to some kitchen paper (the bottom of the pan will be greasy with butter). Loosen and remove the sides.
  • Place a serving dish or plate on top of the Pommes Anna and flip it. Remove the base of the pan and the parchment paper.
  • It's ready! Sprinkle with a pinch of flaky sea salt, and serve immediately with a glass of Chardonnay.

NIM KEYS - USEFUL TIPS

  1. Pommes Anna is essentially an upside-down potato cake. Take extra care when arranging the first layer, making it pretty, as that is the layer you’ll see on top.
  2. Building the second layer in the opposite direction of the first layer ensures the structural integrity of the Pommes Anna, making the removal from the pan easier.
  3. When layering the potatoes, make sure to place the larger slices on the outer part of the layers. It helps with creating a sturdier structure.
  4. Baking the Pommes Anna covered with a parchment disk creates a steamy environment, allowing the potatoes to cook slowly and evenly.
  5. Truffle oil is optional - you can simply omit it or use fresh thyme, sage, or your favorite herb in between every other layer.

NUTRITION

Calories: 615kcalCarbohydrates: 79gProtein: 9gFat: 30gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 61mgSodium: 903mgPotassium: 1918mgFiber: 10gSugar: 4gVitamin A: 719IUVitamin C: 89mgCalcium: 62mgIron: 4mg
Keyword pommes Anna
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