Potato Cake (Pommes Anna)
Pommes Anna Say it: pom ah-NAH
Pommes Anna is a classic French potato cake: paper-thin slices of waxy potato layered in a heavy skillet with plenty of butter, then baked until tender and crisp. It is a bistro and home-table side, often served with roast meats, and it is prized for its golden, compact layers and rich, buttery flavor. The name is associated with the grand French tradition of potato dishes, and the simple technique turns just potatoes and butter into something elegant.
Potato Cake (Pommes Anna)
Pommes Anna
Pronounced pom ah-NAH
- Serves
- 4
- Prep
- 20 min
- Cook
- 55 min
- Total
- 1 hr 15 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains milk. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Heat the oven to 400°F (200°C). Peel the potatoes and slice them 1/8 inch (3 mm) thick on a mandoline or with a sharp knife; keep the slices in a bowl and do not rinse them.
Brush the bottom and sides of a 10-inch (25 cm) heavy ovenproof skillet with the 1 tsp butter. Arrange one-fifth of the potato slices in overlapping concentric circles in the skillet, season lightly with salt and pepper, and brush with melted butter. Repeat until all the potatoes, salt, pepper, and 7 tbsp butter are used, making 5 thin layers and pressing gently after each.
Cover the potatoes with a round of parchment paper, then a sheet of foil, and bake for 35 minutes, until the potatoes are nearly tender when pierced with a knife.
Remove the foil and parchment, press the cake firmly with a spatula, and bake uncovered for 15–20 minutes more, until the top is golden and the edges crisp.
Set the skillet over medium heat and cook for 3–5 minutes, until the bottom sounds dry and crisp when the pan is gently shaken.
Let the cake rest in the skillet for 10 minutes. Run a thin knife around the edge, invert onto a serving plate, and lift off the skillet.
Cut into wedges and serve hot.
Regional variants
A modern variation adds a few thyme leaves between the layers, and some cooks use clarified butter for an even crisper crust.
Cook's notes
- Use waxy potatoes such as Yukon Gold; starchy baking potatoes break down and make the cake gluey.
- A mandoline gives the even 1/8 inch (3 mm) slices that help the layers cook and hold together.
- Do not rinse the sliced potatoes; their surface starch helps the cake bind as it bakes.
Serve with
Roast chicken, steak, or lamb, and a crisp green salad; a dry white wine or light red.
Make ahead and storage
Best served immediately. Cool leftovers, cover, and refrigerate up to 2 days; reheat in a 350°F (175°C) oven until hot and crisp.
