Pommes Anna à la Française
Pommes Anna is a timeless French dish, revered for its simplicity and elegance. This classic gratin potato cake, created during the era of Napoleon III, epitomizes French culinary artistry. The dish is named after one of the prominent figures of the time who inspired its creation, and it remains a symbol of sophisticated home cooking. The key to a successful Pommes Anna is the meticulous preparation of the potatoes, which must be sliced paper-thin for that perfect melt-in-your-mouth texture. Each layer is brushed with rich melted butter and seasoned generously, resulting in a crispy, golden-brown exterior that beautifully contrasts the tender inner layers. Traditionally cooked in a copper or cast iron pan, this dish is not only a treat for the taste buds but also a feast for the eyes. Serve warm, garnished with fresh watercress or parsley for a burst of color. Each wedge is like a slice of history, perfect for a cozy family meal or an elegant dinner party.
N/A
Servings
N/A
Calories
4
Ingredients
Ingredients
Waxy potatoes
1 kg (Peeled and very thinly sliced)
Melted butter
225 g (Melted)
Salt
to taste (N/A)
Fresh ground black pepper
to taste (N/A)
Instructions
1
Preheat your oven to 200°C (Gas Mark 6).
2
Rinse the potato slices in a colander under running water to remove excess starch. Spread them out on a clean cloth, patting them dry thoroughly.
3
Generously grease the base of a cast iron or ovenproof frying pan with half of the melted butter.
4
Arrange the potato slices in overlapping circles in the pan. Brush each layer with melted butter and season liberally with salt and freshly ground black pepper as you build your layers. Continue this process until all the potato slices are arranged, finishing with a layer of butter on top.
5
Cover the pan with greaseproof paper or a lid to trap moisture.
6
Place the pan in the preheated oven and bake for 45 minutes to 1 hour. You'll know the potatoes are done when they are fork-tender; test with a skewer if unsure.
7
Once cooked, remove the pan from the oven and let it sit for a few minutes. Carefully invert the dish onto a serving platter, allowing the crispy top to become the base.
8
Cut into wedges and serve warm, garnished with fresh watercress or parsley.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Pommes Anna?
Pommes Anna is a classic French gratin potato cake known for its simplicity and elegance, featuring thin layers of potatoes baked in butter.
What is the origin of Pommes Anna?
The dish was created in France during the era of Napoleon III and is named after a prominent figure of that time.
What is the best type of potato for Pommes Anna?
Waxy potatoes are the best choice for this recipe as they hold their shape well while achieving a tender texture.
How thin should the potatoes be sliced?
The potatoes should be sliced paper-thin to ensure they cook through properly and create a melt-in-your-mouth texture.
Why should I rinse the potato slices?
Rinsing the slices in a colander under running water helps remove excess starch, which contributes to the desired final texture.
Do I need to dry the potatoes after rinsing?
Yes, you must spread them on a clean cloth and pat them dry thoroughly to ensure they crisp up in the butter rather than steaming.
What kind of pan is best for cooking Pommes Anna?
A cast iron or copper ovenproof frying pan is traditional and ideal for achieving even heat distribution and a crispy exterior.
At what temperature should the oven be set?
The oven should be preheated to 200°C (Gas Mark 6).
How much butter is required for this recipe?
The recipe calls for 225 grams of melted butter to be used for greasing the pan and brushing between the layers.
What are the main seasonings used in Pommes Anna?
The dish is seasoned simply with salt and freshly ground black pepper between each layer of potatoes.
How do I arrange the potatoes in the pan?
Arrange the potato slices in overlapping circles, brushing each layer with melted butter and seasoning as you go.
Should the pan be covered while baking?
Yes, cover the pan with greaseproof paper or a lid to trap moisture during the initial cooking phase.
How long does Pommes Anna take to cook?
It typically takes between 45 minutes to 1 hour in a preheated oven.
How can I tell if the potatoes are fully cooked?
The potatoes are done when they are fork-tender; you can also test them by inserting a skewer into the center.
How do I serve Pommes Anna?
After letting it sit for a few minutes, carefully invert the dish onto a serving platter so the crispy bottom becomes the top, then cut into wedges.
What garnish goes well with this dish?
Fresh watercress or parsley makes an excellent garnish, providing a burst of color and fresh flavor.
Is Pommes Anna a vegetarian dish?
Yes, this is a vegetarian recipe as it consists primarily of potatoes, butter, and seasonings.
Can I use oil instead of butter?
While you could use oil, butter is essential for the traditional rich flavor and the golden-brown crispy exterior that defines the dish.
How many ingredients are in this recipe?
This recipe uses only 4 main ingredients: waxy potatoes, melted butter, salt, and black pepper.
Is this recipe gluten-free?
Yes, the ingredients are naturally gluten-free.
Can I make this dish for a dinner party?
Absolutely, its elegant appearance and sophisticated history make it perfect for dinner parties or formal occasions.
What is the texture of a perfect Pommes Anna?
It should have a crispy, golden-brown exterior that contrasts with very tender, buttery inner layers.
Can I add other herbs?
While the traditional recipe is simple, you can experiment, though salt and pepper are the classic seasonings used.
Why is it called a 'potato cake'?
It is referred to as a cake because the overlapping layers of potatoes compress and hold together, allowing it to be sliced into wedges like a cake.
Does it require a specific type of butter?
Any high-quality unsalted or salted butter will work, as long as it is melted before use.
Should I peel the potatoes?
Yes, the potatoes should be peeled before they are sliced thinly.
What if I don't have a cast iron pan?
Any heavy-bottomed ovenproof frying pan will suffice, though cast iron is preferred for its heat retention.
Is this a side dish or a main course?
It is typically served as a baked side dish, often accompanying meats or roasted vegetables.
How many potatoes do I need?
The recipe requires 1 kilogram of waxy potatoes.
Why is it important to grease the pan generously?
Generous greasing prevents the potatoes from sticking and ensures the bottom layer becomes perfectly crispy for when you invert the dish.