Pommes Anna

Thinly sliced potatoes layered in generous butter until the layers meld into one another. Cooked until the outside turns into a crispy, golden crust whilst the inside stays creamy and tender. This is the best potato cake you'll ever make!

Prep20

Cook50

Total1 10

Servings

DifficultyMedium

Ingredients

1 kg waxy firm potatoes
150 gr unsalted butter
thyme optional
salt and black pepper

Equipment

Instructions

Prep the potatoes

Peel and slice the potatoes as thinly as possible, about 2 to 3mm, ideally on a mandoline. Uniform thickness is crucial. Pat the slices dry with kitchen paper (but don't rinse, the starch helps them bind).

Season

Season the slices generously with salt and pepper.

Butter the pan

Brush the skillet generously with melted butter, base and sides, then pour a thin layer of butter into the bottom.

Layer

Arrange the slices in overlapping circles from the centre out (this becomes the top when flipped, so make it neat). Brush each layer with butter, season lightly, and press down firmly. Keep layering until all the potatoes are used.

Start on the hob

Cook over medium heat for 10 to 12 minutes, until sizzling and the base is turning golden. Don't move it around.

Finish in the oven

Transfer to a preheated oven at 200°C (180°C fan) and bake for 35 to 40 minutes, pressing down with a spatula a couple of times, until completely tender through the centre.

Flip

Rest for 2 to 3 minutes, run a knife around the edge, place a plate over the pan, and flip confidently. Lift the pan away, golden side up. Patch any stuck bits back on.

Serve

Cut into wedges and serve immediately, while crisp.

Notes

Waxy potatoes hold their shape; floury ones fall apart.
Mandoline safety: use the guard, always. Don't rinse the slices, the surface starch binds the layers.
Butter quantity: 150g is right; this isn't a light dish.
Make ahead: layer a few hours ahead, keep covered, bring to room temperature before cooking.
Pan: a cast iron skillet works as well as a traditional copper pommes Anna pan.

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