Pommes Anna is a classic French dish of sliced, layered potatoes cooked in copious amounts of melted butter. It’s beautiful, decadent, and delicious, and not particularly easy to make in the traditional 8-inch diameter to serve a crowd.
I made a small (and simplified) version which is just as delicious!
One Potato Anna (loosely adapted from Bon Appetit)
- one large waxy potato about 8-10 oz (I used Yukon Gold)
- 2-3 Tbsp unsalted butter, melted
- salt and pepper
Preheat oven to 350˚F. Brush a small baking dish (about 4 inches in diameter) with butter, and drizzle about 1/2 tsp butter into the bottom of the dish. Put the rest of the melted butter in a medium sized bowl.
Peel potato and slice it very thinly (I used a mandoline.) Put the potatoes in the bowl with the melted butter, season them well with salt and pepper, and toss to coat well. Ideally every thin potato slice will be slicked with a thin film of butter.
Layer the potato slices in the baking dish, and lightly press the center of each layer, making a compact mass. Drizzle any butter remaining in the bowl over the top of the potatoes.
Cover the baking dish with foil, and bake, covered, until the potatoes are tender and may be pierced easily with the tip of a knife, about 30 minutes. Remove from oven. Remove foil, invert a small rimmed baking sheet over the dish, and turn. Lightly tap the sheet and dish on the counter, releasing the potatoes onto the baking sheet. Rearrange any slices that might have fallen out.
To do ahead: potatoes may now be covered and chilled.
Heat oven to 425˚F. Put potato cake on its baking sheet into oven, and bake until the bottom and edges are golden and crispy, 15-25 minutes.
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