Classic French Pommes Anna

Golden Layers: Classic Pommes Anna. This Pommes Anna recipe transforms simple potatoes into an elegant, golden cake, perfect for special occasions or a sophisticated side dish. The layers of thinly sliced potatoes, cooked in clarified butter, create a crispy exterior and a melt-in-your-mouth tender interior.

My first attempt at Pommes Anna was a bit of a learning curve. I underestimated the importance of pressing the layers firmly, and it didn't hold its shape as well as I'd hoped. But after a few tries, I got the hang of it, and now it's a go-to for dinner parties.

Essential Ingredients

• Yukon Gold Potatoes: These are the ideal choice because they hold their shape well and have a naturally buttery texture. They also possess a good level of moisture that allows them to cook evenly. When selecting potatoes look for smooth, firm potatoes without any green spots or sprouts.
• Clarified Butter or Ghee: This is crucial for preventing burning and ensuring the potatoes cook evenly without sticking to the pan. Clarified butter is butter with the milk solids removed, and ghee is a type of clarified butter that has been cooked longer to remove all the moisture. Both provide a rich, nutty flavor.
• Fresh Thyme Leaves: Adds a subtle, aromatic flavor that complements the potatoes perfectly. Choose fresh, vibrant green thyme sprigs for the best flavor.
• Kosher Salt and Freshly Ground Black Pepper: Essential for seasoning each layer, enhancing the natural flavors of the potatoes. Use a coarse salt and freshly ground pepper for the most robust taste.

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Cooking The Pommes Anna

Oven and Butter Preparation:

Begin by preheating your oven to 450°F (230°C). Then, carefully clarify the butter or melt the ghee over low heat, ensuring it doesn't burn.

Pan Preparation:

Generously coat a 6-inch cast-iron skillet or copper charlotte mold with the clarified butter or ghee, ensuring every surface is covered.

Potato Slicing:

Peel the potatoes and slice them thinly, about 1/8-inch thick, ensuring consistent thickness for even cooking. Immediately place the sliced potatoes in cold water to prevent browning, then thoroughly pat them dry with paper towels.

Layering The Potatoes:

Arrange the potato slices in overlapping concentric circles in the prepared pan, creating a beautiful pattern. Season each layer with salt, pepper, and thyme, then drizzle with clarified butter or ghee. Continue layering until all the potatoes are used.

Compression:

Place a flat-bottomed pan or plate on top of the layered potatoes and press down firmly to compress the layers, ensuring they adhere to each other.

First Bake:

Bake the Pommes Anna for 30 minutes, then remove it from the oven and compress the layers again.

Second Bake:

Return the pan to the oven and bake for another 25 minutes, then compress the layers once more.

Final Bake:

Bake for a final 5 to 10 minutes, or until the potatoes are golden brown and crispy around the edges.

Unmolding and Serving:

Allow the Pommes Anna to rest for 5 minutes before carefully loosening the edges with a spatula and inverting it onto a serving plate. Garnish and serve immediately.

My family loves how the thyme brings a subtle herby note to each bite. We have found that the Yukon golds really make this dish exceptional, and they are now our preferred potato type for this recipe.

Serving Suggestions

Pommes Anna pairs wonderfully with roasted meats like chicken, beef, or lamb. It also complements fish dishes and green vegetables such as asparagus or green beans. The rich, buttery flavor of the potato cake makes it a versatile side dish for any occasion.

Variations

For a flavor twist, add thinly sliced garlic between the potato layers. Grated Gruyère or Parmesan cheese can also be incorporated for a cheesy variation. To add color, try alternating layers with sweet potatoes or purple potatoes. Instead of thyme, rosemary or sage can be used for a different herb profile.

Storage and Reheating

Pommes Anna can be assembled ahead of time and refrigerated before baking. To reheat leftovers, place them in a 350°F oven until warmed through. The edges may not be as crispy as when freshly baked, but the flavor will still be delicious.

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This Pommes Anna recipe is a testament to the beauty of simplicity. With just a few ingredients and careful technique, you can create a truly impressive dish. It's the perfect side for any meal that needs a touch of elegance.

Frequently Asked Questions

→ What type of potatoes are best for Pommes Anna?

Yukon gold potatoes are recommended for their texture and flavor.

→ Why do I need to clarify the butter?

Clarifying the butter removes the milk solids, which helps prevent the potatoes from sticking to the pan.

→ Can I use ghee instead of clarified butter?

Yes, ghee is an excellent substitute and adds a rich flavor.

→ How do I ensure the potatoes cook evenly?

Evenly slice the potatoes and press them down periodically during baking to create a compact cake.

→ How should I serve Pommes Anna?

Pommes Anna is best served hot as a side dish.