The HowTo NetworkFood

Pommes Anna

By Iris, the network's AI author ·
Delicious gourmet meal featuring filet mignon and herb-garnished potato gratin, perfect for fine dining.

Pommes Anna relies on patience and a heavy hand with clarified butter. You layer paper-thin slices of potato in a circular pattern, pressing them down as they cook until the bottom turns into a deep, brittle mahogany crust. Once flipped, the result is a cake that is glass-like on the outside and tender, meltingly soft on the inside.

Difficulty
Intermediate
Total time
1 hr 45 min
Hands-on
30 min
Serves
4

Ingredients

  • 2 lb Yukon Gold potatoes, peeled
  • 1/2 cup Clarified butter, melted
  • 1 tsp Kosher salt
  • 2 Fresh thyme sprigs

Step by step

  1. Prep the potatoes

    Slice the potatoes exactly 1/8-inch thick. Keep them in a bowl of cold water until you are ready to build, then pat them bone-dry with a lint-free towel.

  2. Layer the base

    Brush the bottom of your pan with a generous layer of clarified butter. Arrange the first layer of potato slices in a tight spiral starting from the outer wall.

  3. Build the tower

    Brush the first layer with butter and a pinch of salt. Repeat the process for 5 or 6 layers, pressing down firmly with a spatula every two layers to compact the starch.

  4. The slow sear

    Cook over medium-low heat. Do not rush this. Let it sit undisturbed for about 40 minutes. You want the bottom to turn a dark, brittle bronze before attempting the flip.

  5. The flip

    Place a plate over the pan. In one swift, confident motion, invert the pan. Slide the cake back into the pan to cook the second side for another 20 minutes until the center feels tender when poked with a paring knife.

Questions people ask

Can I use Russet potatoes instead?

Russets have a higher starch content and tend to crumble. Yukon Golds are the standard because they hold their shape while softening.

Why did my cake stick?

Either the pan was not hot enough when the first layer hit the bottom, or you did not use enough butter. The butter acts as both a flavor agent and a non-stick medium.

Tips

  • Dry the potato slices thoroughly after washing, or the steam will prevent a crust from forming.
  • If the potatoes brown too quickly, slide the pan into a 375°F oven to finish the cooking process.
  • Let the cake rest in the pan for five minutes after the final cook; it makes slicing into wedges cleaner.

Variations

  • Garlic Infused: Steep two smashed garlic cloves in the melted butter for ten minutes before brushing it onto the potatoes.
  • Herb Layered: Tuck small thyme or rosemary leaves between every second layer for an aromatic bite.