Oct 25th 2024
The Ultimate Guide to Potatoes Anna (Pommes Anna)
What are Pommes Anna Potatoes?
Pommes Anna, or Potatoes Anna, is a classic French dish made from thinly sliced potatoes layered with butter, cream, and seasonings. The dish is simple yet sophisticated, offering crispy edges and a soft, tender center. It's a great side for special dinners, yet easy enough for any night of the week.
Our Pommes Anna Recipe (Potatoes Anna Recipe)
Here's a simple, delicious recipe we teach at My French Recipe cooking classes.
For 2 People
20 min prep - 15 min cooking
Ingredients:
- 2 medium-size gold potatoes
- 2/3 cup heavy cream
- 2 Tbsp white wine
- 1 Tbsp roasted garlic
- 1/3 cup shredded Swiss cheese or mozzarella
- 1/3 cup parmesan cheese
- Herbes de Provence
- Salt and pepper (to taste)
- Optional: top with crumbled bacon and fresh chives
Equipment:
- Pairing knife
- Peeler knife
- Chopping board
- Ovenproof pan
- Spatula
Instructions:
- Peel & Slice: Start by peeling the potatoes and slicing them thinly (about 1/4 inch slices). (Use a very sharp knife or a mandoline)
- Layer: Layer the potato slices in your ovenproof pan with the heavy cream, wine, roasted garlic, herbs, salt, and pepper.
- Add Cheese: Top the potatoes with a mix of shredded Swiss cheese or mozzarella and parmesan.
- Bake: Bake at 400°F for about 30 minutes, or until the potatoes are golden brown and crispy on the edges.
- Optional Garnish: For extra flavor, add crumbled bacon and fresh chives on top after baking.
Can You Make Pommes Anna in Advance?
Yes! One of the great things about Pommes Anna is that you can prepare the dish in advance. You can assemble it a few hours ahead and keep it in the fridge until you're ready to bake. This makes it perfect for dinner parties or busy weeknights when you want a special dish but don't have a lot of time.
Best Type of Potatoes for Potatoes Anna
Yukon Gold potatoes are ideal for Potatoes Anna because of their creamy texture and moderate starch content, which leads to tender, layered slices that hold together well without becoming mushy. Alternatively, Russet potatoes can be used for a crisper, more structured result, though they may lack the buttery flavor of Yukon Golds.
Getting the Perfect Slice and Layer
Use a mandoline to achieve thin, even slices, which ensures the potatoes cook uniformly and stack seamlessly. Slices should ideally be about 1/8 inch thick. For the best layering, start from the center and work your way out in a circular pattern, overlapping slightly to create a fan effect. This technique creates a beautiful presentation and ensures even cooking.
Secrets for a Golden Crust
To maximize crispiness, use clarified butter instead of regular butter. If you’re after extra crunch, try briefly pressing the potatoes down with a spatula while cooking. Flipping the dish halfway through (if possible) also helps both sides achieve a golden finish.
Preventing Sticking
To prevent sticking, preheat your pan and ensure it's well-buttered, particularly along the sides. A cast iron or nonstick skillet is best for preventing sticking, as they distribute heat evenly and make flipping easier. You can also line the bottom of the pan with a circle of parchment paper to guarantee easy removal.
Why We Love Potatoes Anna
Potatoes Anna combines creamy, cheesy richness with crispy edges, creating the perfect contrast in every bite. It's a versatile dish that pairs well with roasted meats or a simple salad. Plus, you can easily customize it by adding your favorite toppings like bacon or fresh herbs.
Interested in Learning More?
If you're a fan of French cooking and want to learn how to perfect this and other dishes, check out our upcoming cooking classes at My French Recipe! Whether you're planning a date night or a fun outing with friends, we offer hands-on experiences where you can learn to master French culinary classics.