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–+ servings
A classic French dish of sliced, layered potatoes cooked in lots butter.

Pommes Anna Recipe

Judith Coates
A classic French dish of sliced, layered potatoes cooked in a very large amount of melted butter, in "une cocotte à pommes Anna," a specially made baking dish for this recipe. But not necessary as you will see here.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Side Dish
Cuisine French
Servings 4

Ingredients

  • 2 lb small waxy potatoes such as Charlotte, Yukon Gold, Red or Russet
  • 5 oz butter melted
  • salt and pepper

Instructions
 

  • Turn on oven to hot 425°F/220°C/Gas 7. 
  • Peel the potatoes and slice very thinly, ideally using a mandolin.
  • Thickly butter a deep ovenproof dish and line the sides with potato slices placed close together and attached firmly to the butter.
  • Cover the bottom also and sprinkle with salt, pepper and brush with the melted butter.
  • Then cover with another layer of potatoes, seasoning, and butter and carry on till the dish is almost full.
  • Cover with buttered paper and cook for 25 minutes. Press down the potatoes a few times during cooking to help form a more solid cake.
  • Uncover and cook for a further 25 minutes, or until tender when pierced with a sharp knife.
  • To serve pass the blade of a knife around the inside of the dish.
  • Hold a heated plate over it and invert, giving a sharp tap as the plate is set down to turn out the contents.
  • The inside should be soft and the outside crust crisp and brown.
  • Alternatively, use a cast-iron skillet and start the cooking process by placing the skillet over a high heat for 2-4 minutes until the butter sizzles; then transfer to the oven when the layering of potato slices, butter, and seasoning is complete.
  • Don't cover with buttered paper; just leave uncovered, but reduce the oven temperature to a Moderate/Moderately Hot 375°F/191°C/Gas 5. If you need more help with oven temperatures, then use this Handy Conversion Chart For Ovens.

Notes

  • It is important to choose waxy potatoes such as Charlotte, Yukon Gold, Red, or Russet as they will hold their shape. Starchy potatoes will be a mushy mash.
  • If changing baking dishes, the oven temperature may need adjusting.

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Nutrition

Calories: 433kcalCarbohydrates: 41gProtein: 5gFat: 29gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 76mgSodium: 239mgPotassium: 954mgFiber: 3gSugar: 1gVitamin A: 888IUVitamin C: 13mgCalcium: 38mgIron: 2mg
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