Pommes Anna

5 from 1 vote

Welcome to France! Try Pommes Anna: a potato masterpiece with thinly sliced potatoes cooked in butter, creating a crispy exterior and a buttery inside. This recipe uses only four ingredients and a foolproof springform pan technique.

Prep Time30

Cook Time1 30

Total Time2

Course: Main Course

Cuisine: French

Diet: Vegetarian

Servings:

Calories: 615kcal

Author: Ninon Michels

Ingredients

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

US Customary - Metric

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.
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 an optional pinch of flaky sea salt, and serve immediately with a glass of Chardonnay.

Notes

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.
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.
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.
Baking the Pommes Anna covered with a parchment disk creates a steamy environment, allowing the potatoes to cook slowly and evenly.
Truffle oil is optional - you can simply omit it or use fresh thyme, sage, or your favorite herb in between every other layer.

Nutrition