Recipe Review

Recipe Recommendation: Pommes Anna

updated May 12, 2022
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Post Image
(Image credit: Apartment Therapy)

With potatoes filling up root cellars right now, we wanted to share a nice potato side dish recipe. Break out your mandoline and get ready for this!

Pommes Anna is a rich, buttery potato gratin dish made up of layers of thinly sliced potatoes. Since the potatoes are cooked in butter, it’s not the most healthy dish out there, so consider making this for a special occasion when you’re cheating on your diet.

Here’s the recipe:

1 1/2 pounds russet (baking) potatoes
1/2 stick (1/4 cup) unsalted butter, melted

Peel the potatoes. Using a food processor fitted with a slicing blade or a mandoline, slice them very thin, transferring them as they are sliced to a large bowl of cold water. Drain the slices and pat them dry between paper towels.

Generously brush the bottom and side of a 9-inch casserole dish with some butter. Arrange the slices in the baking dish in layers that slightly overlap. Brush each layer with the remaining butter and season each layer with salt and pepper to taste.

Cover the layered potato slices with a buttered round of aluminum foil. Press down on the assembled potato cake firmly to compress it. Bake it at 425 degrees for 30 minutes. Remove the foil and bake the potato cake for 25 to 30 minutes more, or until the slices are tender and golden.

To serve, invert the potato cake onto a cutting board and cut it into 8 wedges. Pair with a roast beef and a nice glass of red wine.