JB's Pommes Anna

Recipe video above. Introducing Pommes Anna - the ultimate French potato cake. Thinly sliced potato, lots of butter, crispy edges, soft centre, and a big “wow” moment when you flip it out. We’ve had quite a few of those in the process of developing it! When simple ingredients make beautiful result.

👥 8 Servings⏱️ Prep & Cook: 2h 20m⏳ Prep: 30 min🔥 Cook: 1h 40m👤 Chef JB (RecipeTin)📖 recipetineats

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

●saucepan
●microwave
●pan
●skillet
●oven

📝 Preparation Steps

ABBREVIATED RECIPE:

Build 3 layers of thinly sliced potatoes (1.5mm / 0.06") in a spiral pattern brushing with clarified butter and seasoning as you go. Bake ⏱️ 70 minutes at 200°C / 400°F (180°C fan) covered with cartouche then ⏱️ 30 minutes uncovered. Rest ⏱️ 10 minutes, flip, and enjoy!

How to make Clarified Butter:

Melt the butter in a saucepan or microwave. Set aside for ⏱️ 5 minutes until the milk solids settle on the bottom (white stuff). Scrape off the foam, then slowly pour the clear golden butter through a small sieve into a jug while leaving the milk solids behind (discard it). That clear golden butter is your clarified butter.

How to make Pommes Anna:

Prep pan - Preheat oven to 200°C / 400°F (180°C fan-forced). Brush the base of a 26cm / 10" cast-iron skillet with 2 tablespoons of clarified butter. (Note 3)

Slice potatoes - Peel potatoes and using a mandolin, slice 2 or 3 potatoes 1.5mm / 0.6" thick. Quickly sort the slices into small, medium and large sizes. Do not put them in water. (Note 4 + 5)

Build the first layer - Using the medium size slices, put one slice in the middle, then build a spiral around it, overlapping each slice by about 3/4. Then, using the larger slices, make a second spiral around the first one until the whole base is fully and evenly covered. If you have medium slices left, you can use them here too. The second spiral should slightly overlap the first to keep the final shape tidy and firm. Tuck some small slices inside the tiny gap in the centre, do this for every layer to keep the middle neat.

Brush / dab generously with clarified butter, taking care not to disturb or lift the slices. Season with a third of the salt and white pepper.

Build two more layers - Repeat the same spiral pattern for 2 more layers, brushing with clarified butter and seasoning each layer.

Cartouche - Place a cartouche (circle of baking paper / parchment paper) on top. (Note 6)

Bake for ⏱️ 70 minutes. Remove the cartouche, then bake another ⏱️ 30 minutes until the top and edges are deep golden and crispy.

Rest + flip - Rest for ⏱️ 10 minutes on the counter. Flip onto a plate and lift the pan to reveal your beautiful Pommes Anna. Serve immediately, happiness does not wait 😊

Nutrition Facts

calories

305 kcal

fat Content

19 g

serving Size

1 serving

fiber Content

4 g

sugar Content

1 g

sodium Content

304 mg

protein Content

4 g

trans Fat Content

1 g

cholesterol Content

51 mg

carbohydrate Content

31 g

saturated Fat Content

12 g

unsaturated Fat Content

6 g

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