Pommes Anna
Pommes Anna bakes thin layers of potato with butter. A small tin and close packing produce a solid, golden potato cake that slices neatly after a short rest.
Additional 10 min — resting and preparation
How to make it
Prepared 0 of 6 steps
Prepare the pan
Heat the oven to 190 °C and melt butter. Grease a solid-bottomed tin about 24 cm across with some butter and line with a parchment circle for easier release.
Slice the potatoes thinly
Peel and cut into rounds about 2 mm thick using a mandoline with a guard or a sharp knife. Do not rinse after slicing; surface starch binds the layers.
Arrange the first layer
Overlap neat rounds in circles from the centre or edge. Brush lightly with butter and add some salt and pepper. This first layer becomes the top when inverted.
Build the remaining layers
Continue layering, alternating the direction of circles, brushing butter and gradually adding salt and pepper. Press through parchment so layers sit closely without large gaps.
Bake covered first
Cover with foil and bake for 40 minutes. Remove foil, carefully press with a spatula and bake for 25–30 minutes more until tender in the centre and golden at the edges.
Rest and invert
Check that a knife passes easily to the base, then rest for 10 minutes. Loosen edges, invert onto an ovenproof platter and remove parchment. Brown under a grill if needed. No herbs or cheese are added.
Little hint
Avoid an unprotected springform tin, which may leak butter into the oven. Thin, even slices matter more than speed, and a short rest helps the layered cake hold together.
Frequently asked questions
What should I watch out for when cooking?
Avoid an unprotected springform tin, which may leak butter into the oven. Thin, even slices matter more than speed, and a short rest helps the layered cake hold together.
How should I prepare the ingredients?
Heat the oven to 190 °C and melt butter. Grease a solid-bottomed tin about 24 cm across with some butter and line with a parchment circle for easier release.
