Classic Pommes Anna is a simple, elegant French potato dish made with just potatoes, butter, salt, and pepper. Thin rounds of potato are layered in an oven-safe skillet, brushed with butter, pressed gently, and baked until the outer edges are deeply crisp and golden while the interior becomes tender and silky. The result looks refined and tastes luxurious despite the minimal ingredient list.
This recipe rewards careful technique more than fancy additions. The circular layering forms a beautiful pattern and unmolds into a sliceable cake, making it an impressive side for holidays or special dinners. At the same time, once the potatoes are sliced the assembly is straightforward, so it works well as a weeknight dish too.
Pommes Anna is forgiving: as long as the slices are thin and the pan gets hot, the bottom will form a golden crust and the layers will bind into a cohesive cake. It’s a testament to how a humble ingredient can become something memorable with the right approach.
What You’ll Like About This Recipe
Elegant results from minimal ingredients. No cream, cheese, or complex seasonings are necessary—technique and butter do the work. With potatoes, butter, salt, and optional fresh herbs you’ll have a dish suitable for entertaining.
Great contrast of textures. Crispy outer layers give way to a tender, cohesive interior. Each wedge delivers both crispness and richness.
Easy to assemble, visually impressive. The method is simply slice, layer, brush with butter, and bake. A mandoline speeds things up, but careful hand-slicing works well.
Make-ahead friendly. You can partially bake the cake, chill it, and finish it before serving—helpful for hosting.
Versatile pairing options. The mild buttery flavor complements roasted meats, poultry, seafood, or vegetarian mains and pairs nicely with bright salads or simple vegetables.
Ingredient Notes
- Potatoes – Yukon Golds are ideal for their balance of starch and creaminess, which helps the layers stick. Russets can be used but are more fragile. Avoid waxy varieties that resist browning and won’t form a cohesive cake.
- Butter – Unsalted butter lets you control seasoning. Clarified butter or ghee resists burning and helps achieve a deeper crisp.
- Thyme – Fresh thyme adds a subtle herbal note. Rosemary, sage, or chives can be used for different flavor profiles.
- Salt and pepper – Light seasoning between each layer ensures even flavor without making the dish soggy.
- Pan – A heavy 8-inch oven-safe skillet works best for even browning. A parchment-lined cake pan is a good alternative if you’re worried about flipping.
- Slicing – Very thin, even slices are key. A mandoline gives fast, consistent results; a sharp knife and patience also work.
How to Make It
(Full recipe and step-by-step photos follow.)
- Slice the potatoes as thinly as possible and pat them dry—excess moisture prevents proper browning and bonding.
- Brush the skillet generously with melted butter. Arrange the first layer of potato rounds in a neat, overlapping circle; this will become the top once inverted.
- Continue layering, brushing each layer lightly with butter and seasoning sparingly for balanced flavor.
- Set the skillet over medium heat for a few minutes to start building a caramelized crust on the bottom.
- Cover the stack with buttered foil and a light oven-safe weight to press the layers together and help them cook evenly.
- Bake until potatoes are tender. Remove the foil near the end to allow the top to brown and crisp.
- Let the cake rest briefly, run a spatula around the edges, invert onto a plate, and slice into wedges to serve.
Tips
- Use very thin, even slices so the layers compress smoothly and hold together; uneven slices cook at different rates and can create gaps.
- Start on the stovetop to build a golden crust—this enhances flavor and helps the cake slice cleanly.
- Season lightly between layers; excess salt draws moisture and can prevent browning.
- Line the pan with parchment if you’re concerned about sticking—this simplifies unmolding, especially with Russets.
- Allow a short rest before flipping so the butter redistributes and the layers firm up, minimizing breakage.
Recipe Variations
- Cheese lovers: Add grated Parmesan or Gruyère between a few center layers for pockets of melted cheese. Parmesan crisps up more; Gruyère melts more smoothly.
- Garlic & herbs: Scatter minced garlic with rosemary or extra thyme between layers for aromatic depth.
- Truffle finish: Drizzle a small amount of truffle oil over the hot cake just before serving for a restaurant-style touch.
- Shallot upgrade: Tuck paper-thin shallot slices into some middle layers for gentle sweetness.
- Smoked salt twist: Sprinkle smoked salt just before serving for subtle smoky complexity.
Serving Suggestions
- Serve alongside roast beef, pork tenderloin, or classic chicken preparations to complement rich mains.
- Add a bright green salad with a sharp vinaigrette to cut the richness.
- Pair with steamed or sautéed vegetables such as broccolini, haricots verts, or glazed carrots for color and contrast.
- Garnish with a brush of melted butter, flaky sea salt, and fresh herbs before slicing for an elegant presentation.
How to Store
Refrigerate: Keep leftovers in an airtight container for 3 to 4 days. Reheat gently in the oven to restore crisp edges.
Freeze: Freezing is not recommended; the texture can become mealy and layers may separate when thawed.
Reheat: Warm uncovered in a moderate oven until the edges re-crisp and the center is heated through. Avoid microwaving, which softens the crust.
Frequently Asked Questions
Waxy red or new potatoes are not ideal because they don’t brown or bind as well, which can cause the cake to fall apart when flipped.
Aim for about 1/16 to 1/8 inch. Thinner slices produce a more cohesive, refined result.
Yes. Cast iron browns beautifully—just be sure to loosen the edges thoroughly before flipping to prevent sticking.
Classic Pommes Anna (French Layered Potato Cake)
Diana Rattray
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Ingredients
- 2 pounds potatoes, Yukon Gold or Russet
- 4 to 6 tbsp melted unsalted butter
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 tsp fresh thyme leaves (optional)
Instructions
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Preheat the oven to 400°F. Using a mandoline slicer (recommended) or a sharp knife, slice the potatoes into very thin rounds about 1/8-inch thick.2 pounds potatoes
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Brush an 8-inch oven-safe skillet with melted butter. Arrange a layer of potato slices in a circular, overlapping pattern. Brush the layer with melted butter and season with salt and pepper. If desired, sprinkle a few thyme leaves. Repeat until all potatoes are used.4 to 6 tbsp melted unsalted butter | Kosher salt | Freshly ground black pepper | 1 tsp fresh thyme leaves (optional)
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Place the skillet over medium heat for about 5 to 7 minutes, pressing gently with a spatula to help the layers adhere and form a golden crust on the bottom.
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Butter a sheet of foil and place it buttered-side down on the potatoes. Put a heavy pan or oven-safe weight on top to compress the layers. Transfer to the oven and bake for 30 minutes. Remove the foil and bake another 20 to 25 minutes until the top is golden and crisp.
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Let the pommes Anna rest for 5 minutes. Loosen the edges with a spatula, carefully invert onto a serving plate, slice into wedges, and serve hot.
Nutrition
Disclaimer:
The nutrition information is an estimate based on the ingredient list and may vary with measurements, brands, and serving sizes.
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