Pommes Anna- French potatoes that are a classic dish made with simple ingredients and lots of love.
Using thinly sliced potatoes we will layer a cast iron pan barely overlapping the slices. In three or so layers we will and brush with butter, season with salt. Now the traditional way is to use lots of butter and only season with salt, which is obviously delicious, however I have a technique I learned to take it over the top!
Before we jump into that here is a bit of history on Pommes Anna. The dish was created by chef Adolphe Duglere in Paris in the 19th century during the time of Napoleon III. Julia Child famously has her recipe in the book, “Mastering the Art of French Cooking”. A special double baking dish made of copper called la cocotte à pommes Anna is still manufactured in France for the cooking of this dish.
It is such classic INCREBIBLE dish. I mean just look at it.
The technique to master this dish rather easy, it is just all about the timing. Instead of using just melted or clarified butter we will be making brown butter. Here is the special part that sets this apart from the rest. The brown butter adds a beautiful nutty flavor that marries coarse sea salt rosemary perfectly.
The key to a successful Pommes Anna is getting that golden beautiful crust on the bottom. To achieve this we will brush the pan with our brown butter, layer the slices, brush w our butter, season each layer with sea salt and rosemary. Next we will begin cooking on the stove top for 10 minutes and finishing in the oven.
It’s such a sense tantalizing dish, almost romantic on its own. Ah the French, they get me every time. Ok I’ll stop dreaming of Paris so we can get on with it.
Let’s get started!
French- Anna Potatoes
Equipment
- Cast iron pan
Ingredients
- 2 lbs. russet or Yukon gold potatoes, peeled and cut thinly.
- 5 tbsp. butter, cubed I recommend a imported butter like Kerrrygold It is gluten free and soy free. All grass fed cows.
- coarse sea salt
- 1/2 tbsp dried or fresh rosemary, minced
Instructions
- To start lets make the brown butter.
- This is a very important step but if you mess up its ok, just throw it away and try again! To make the brown butter we will heat a sauce pan on medium heat. Add the butter, and stir. We want to melt the butter and get it to a very light golden brown. I can burn SO QUICKLY so keep all your attention here. As the butter is cooking, stir frequently and just watch for it to start to turn color. As soon as you see it start to change, pull it off the heat and into a bowl. If you happen to go too far and its dark brown, you burnt it and it will not taste good. Throw away and try again.
- I know it sounds intimidating but I promise it isn't, just a matter of keeping a close eye. You can do it!
- Ok now lets get the potatoes layered. Using a mandolin on the 4mm setting or 1/4 inch slice the peeled potatoes. If you do not have a mandolin you can use a food processor with a slicing blade or a knife.
- Brush the cast iron pan with the butter on the bottom and the sides.
- Now layer the potatoes slightly overlapping, working the shape of the pan in a circle. Between each layer carefully brush the potatoes with butter and lightly sprinkle some sea salt to taste and some rosemary. Continue to layer until you get 3 layers. Brushing and seasoning each layer between.
- Pour any remaining butter over the potatoes evenly.
- Move the pan to the stovetop and heat on medium heat for 10 minutes Here we are getting that gorgeous crust started.
- After 10 minutes, Loosely cover with foil. Bake for 30 minutes. Then remove the foil and bake for 10-20 more or until you get a nice golden color. Remove and let rest for 10 minutes.
- Here you can leave in the pan and cut into pie like slices or flip over onto a serving plate to showcases the golden crunchy bottom, Slice and serve.
- Either way you are sure to impress!
- ENJOY!
