French🍚 Starches

Pommes Anna

Name: Pommes Anna
Total time: 50 min
Cuisine: French
Ingredients: ~2-2.5 lb potatoes; 1 tbsp butter; ~½ cup Parmesan cheese; ~2-3 tbsp fresh thyme; to taste salt; to taste black pepper; ~1 parchment paper

⏱ 50 min

Pommes Anna is a classic French dish known for its simplicity and elegance. Thinly sliced potatoes are layered in a pan with butter, herbs, and cheese, transforming basic ingredients into a golden-brown delicacy. Perfect as a side dish to complement any main course or serve at dinner parties.

Adapted from a video by Chef Jean-Pierre

Pommes Anna - A Classic Potato Side | Chef Jean-Pierre

Watch on YouTube

Ingredients

potatoesbaking potatoes, similar sizes~2-2.5 lbest.
butterfor the pan, plus additional melted butter for brushing layers1 tbsp
Parmesan cheesefreshly grated, salty so use moderately~½ cupest.
fresh thymeleaves only, avoid stems~2-3 tbspest.
saltadd to each layerto taste
black pepperfreshly cracked black pepperto taste
parchment paperto make a cover (cartouche)~1est.

Steps

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1
Prepare the potatoes: soak them in water, then pat completely dry with paper towels. Select baking potatoes that are similar in size for even cooking.
2
Slice the potatoes paper-thin using a mandoline or vegetable peeler. Each slice should be nearly translucent for even, quick cooking.
3
Place fresh thyme leaves on the bottom of the pan as decoration and flavor—this bottom layer will become the top of the dish after flipping.
4
Begin layering potato slices: place one in the center, then arrange slices around it in a spiral pattern. Repeat, adding melted butter, grated Parmesan, salt, pepper, and thyme leaves between each layer.
5
Make a parchment paper lid (cartouche): fold parchment in half twice, then fold it into a rectangle shape. Cut a circle from the center sized to fit your pan and keep moisture in.
6
Place the parchment lid on top of the potatoes, then cover with a lid if available. Heat on the stovetop over medium-high heat for 2-3 minutes to lightly caramelize the bottom layer.
7
Transfer to a preheated 350°F oven (or 375°F if necessary). Bake for 30-35 minutes until potatoes are tender and the top is golden.
8
Remove from oven and let cool slightly. Place a plate that fits over the pan, then quickly and carefully invert the pan so the caramelized bottom becomes the beautiful top. Watch out for hot butter.
9
Allow the dish to cool enough to handle and slice cleanly. Cut into neat wedges or portions with a sharp knife. Serve immediately or place on a baking sheet to reheat later until warmed through to 145-150°F.

Pommes Anna

Ingredients

Steps

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