Pommes Anna

Name: Pommes Anna
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 6 servings
Cuisine: French
Ingredients: 3 lbs russet potatoes, peeled, thin-sliced; 1/2 cup clarified butter (or ghee); 1 1/2 tsp kosher salt; 1/2 tsp black pepper, freshly ground; 2 tsp fresh thyme leaves

A stunning French classic of thinly sliced potatoes layered with clarified butter, pressed tightly, and cooked until the outside is a golden, lacquered crust that flips out as a dramatic round cake.

70 minMediumServes 6285 cal/serving

FrenchSideStovetop and OvenVegetarianHalal-friendlyGluten-FreeNut-FreeEgg-FreeLow-SodiumPork-FreeAlcohol-FreeCorn-Free

Ingredients

3 lbs russet potatoes, peeled, thin-sliced
1/2 cup clarified butter (or ghee)
1 1/2 tsp kosher salt
1/2 tsp black pepper, freshly ground
2 tsp fresh thyme leaves

Instructions

1

Preheat oven to 425°F (220°C). Slice 3 lbs peeled, thin-sliced russet potatoes into 1/8-inch rounds with a mandoline or sharp knife; do not rinse them.
2

Brush a 10-inch oven-safe skillet generously with 1/2 cup clarified butter (or ghee). Arrange the first layer of potato slices in a concentric overlapping circle on the bottom of the skillet. Brush with more clarified butter (or ghee) and season with 1 1/2 tsp kosher salt, 1/2 tsp freshly ground black pepper, and a little 2 tsp fresh thyme leaves.
3

Continue layering potatoes, brushing each layer with clarified butter (or ghee) and seasoning with kosher salt, black pepper, and fresh thyme leaves. Press each layer down firmly as you go.
4

Place the skillet over medium-high heat on the stovetop. Cook for 5 to 7 minutes until you can see the bottom layer starting to turn golden.
5

Cover the skillet tightly with a lid or foil, then transfer to the preheated oven. Bake for 30 minutes.
6

Remove the cover and bake an additional 10 to 15 minutes until the potatoes are completely tender and the top is golden.
7

Remove from oven and let rest 5 minutes. Place a large flat plate over the skillet and carefully flip upside down to unmold. The potato cake should release with a crispy, lacquered crust on top. Serve cut into wedges.

Questions

Can I make Pommes Anna dairy-free?

Yes. The dairy in this entry is 1/2 cup clarified butter (or ghee). Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

How long does Pommes Anna keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Pommes Anna?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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