Pommes Anna Recipe
Pommes Anna is a classic French dish consisting of thinly sliced potatoes layered and baked to create a crispy, golden exterior with a tender, buttery interior. Named after the 19th-century Parisian courtesan Anna Deslions, this elegant dish showcases the simplicity and elegance of French cuisine. It is a perfect accompaniment to a variety of main courses or can stand alone as a centerpiece in a meal.
History
Pommes Anna was created during the reign of Napoleon III and has been a staple in French cuisine ever since. The dish reflects the French culinary philosophy of using simple ingredients prepared with precision. It is one of the many culinary tributes to women in history, celebrating the elegance and sophistication associated with its namesake.
Why make this recipe?
It is a wonderful dish to try for anyone who appreciates the nuanced flavors of classic French cuisine. Its simplicity in ingredients and technique allows the natural taste of the potatoes to shine through, making it both a beautiful and delicious addition to any meal. The satisfaction of creating such a refined dish from just a few ingredients is a rewarding experience for any home cook.
Pairings
- Roast chicken or duck
- Grilled or seared fish
- Beef tenderloin
- A fresh green salad
Storage
- Refrigeration: Store leftover Pommes Anna in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in the oven at 350°F (175°C) until warmed through and crispy.
- Freezing: While not recommended due to potential changes in texture, if necessary, freeze in an airtight container for up to 1 month. Thaw in the refrigerator before reheating.
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Pommes Anna Recipe
Equipment
- Mandoline slicer or sharp knife
- Oven-proof skillet or baking dish
- Parchment paper
- A Frying pan or another heavy object for pressing
Ingredients
- 2 pounds of Yukon Gold potatoes, peeled and thinly sliced
- 1/2 cup unsalted butter, melted
- Salt and freshly ground black pepper, to taste
- Fresh thyme leaves, optional, for garnish
Instructions
- PREPARATION: Preheat the oven to 425ºF (220ºC). Use a mandoline slicer or sharp knife to thinly slice the potatoes, about 1/8 inch thick.
- LAYERING POTATOES: Brush the bottom and sides of an oven-proof skillet with some melted butter. Arrange the potato slices in concentric circles, starting from the center, overlapping each slice slightly. Brush each layer with melted butter and season lightly with salt and pepper. Repeat the layering until all the potatoes are used, ensuring the top layer is neatly arranged.
- COOKING: Place a round piece of parchment paper on top of the potatoes. Use a frying pan or another heavy object to press down on the potatoes gently. Cook on the stovetop over medium heat for about 10 minutes. This helps to create a crispy bottom layer. Transfer the skillet to the preheated oven and bake for 45-50 minutes or until the potatoes are tender and the top is golden brown.
- SERVING: Let the Pommes Anna cool for a few minutes. Carefully invert the skillet onto a serving plate, so the crispy side is on top. Slice and serve warm.
