Pommes Anna

Name: Pommes Anna
Cook time: 90 min
Total time: 90 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 kg Waxy Potatoes, e.g. Yukon Gold; peeled and very thinly sliced; 120g Clarified Butter, Unsalted; 1 1/4 tsp Sea Salt, fine; 1/4 tsp Pepper (Black), freshly ground

Pommes Anna is a timeless French side dish of paper-thin potato slices layered with butter and baked until the exterior is deeply golden and crisp while the interior stays tender and creamy. Using waxy potatoes and clarified butter ensures neat slices and a glossy, evenly browned finish — elegant enough for a dinner party but easy to prepare.

Pommes Anna is a timeless French side dish of paper-thin potato slices layered with butter and baked until the exterior is deeply ... Show more

Traditional French Recipe

Health Grade

B · Healthy

Rating

4.0

Time

1 hr30 min

Price

0,54 €

Calories

412 kcal

vegetarian

low calorie

few ingredients

gluten free

Method

Rinse the potatoes

Rinse the waxy potatoes well under cold water, scrub off any dirt, and dry them thoroughly with a clean towel.

Slice them thin

Peel the potatoes, then slice them into very thin, even rounds. The more consistent the slices, the more neatly they will layer and the more evenly the cake will cook.

Heat the oven

Set the oven to 425° F and let it preheat while you build the potato layers.

Build the layers

Brush the bottom and sides of a round baking dish or skillet with some of the clarified butter. Arrange a layer of potato slices in tight, overlapping circles, then sprinkle lightly with the fine sea salt and freshly ground black pepper. Keep layering potatoes, butter, salt, and pepper until everything is used, pressing down firmly as you go so the stack stays compact and level.

Bake under weight

Cover the top with parchment or foil and set a second skillet or another baking dish on top to weigh it down. Bake for 25 minutes, remove the weight, then bake for 20 to 25 minutes more, until the potatoes are tender and the top is deeply golden and crisp at the edges.

Unmold and serve

Let the Pommes Anna rest for 5 minutes, then run a thin knife around the edge and carefully invert it onto a warm serving plate. Slice into wedges and serve right away while the crust is still crisp.

Ingredients

Method

For 4 servings

Adjust servings

1 kg Waxy Potatoes, e.g. Yukon Gold; peeled and very thinly sliced
120g Clarified Butter, Unsalted
1 1/4 tsp Sea Salt, fine
1/4 tsp Pepper (Black), freshly ground

Nutrition

Per Serving.

Calories

412 kcal

21% of Daily kcal

Protein

5.1 g

10% RDI

Fat

27 g

17g sat fat

Carbs

43 g

15% RDI

Sugar

2 g

4% RDI

Fiber

5.5 g

18% RDI

Salt

1.9 g

38% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

B · 7.4 / 10

Comments

Click to rate

Ingredients

For 4 servings

Adjust servings

1 kg Waxy Potatoes, e.g. Yukon Gold; peeled and very thinly sliced
120g Clarified Butter, Unsalted
1 1/4 tsp Sea Salt, fine
1/4 tsp Pepper (Black), freshly ground

Pommes Anna

Method

Rinse the potatoes

Slice them thin

Heat the oven

Build the layers

Bake under weight

Unmold and serve

Ingredients

Method

Nutrition

Calories

Protein

Fat

Carbs

Sugar

Fiber

Salt

Quality Profile

Comments

Ingredients

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