Pommes Anna is a classic French dish of sliced, layered potatoes cooked in a very large amount of melted butter.
The dish is generally credited with having been created during the time of Napoleon III by the chef Adolphe Dugléré, when he was head chef at the Café Anglais, the leading Paris restaurant of the 19th century, where he reputedly named the dish for one of the grandes cocottes of the period. There is disagreement about which beauty the dish was named after: the actress Dame Judic (real name: Anna Damiens), Anna Untel, or Anna DesLions.
A special double baking dish made of copper called une cocotte à pommes Anna is still made in France for the cooking of this dish. It consists of upper and lower halves that fit into one another so that the whole vessel with its contents can be inverted during cooking.
The dish can be made quite a few hours in advance, and then reheated, covered, in a hot oven.