Classic Pommes Anna (French Layered Potato Cake)
Pommes Anna – Buttery, crisp-edged layered potatoes with a tender center—elegant, easy, and always impressive.
Classic pommes Anna is one of the simplest yet most elegant potato dishes in French cooking — all you need are potatoes, butter, salt, and pepper, yet the result looks and tastes like something far more elaborate. Thin slices of potato are layered in a skillet with melted butter, pressed gently, and baked until the edges turn deeply crisp and bronzed while the interior softens into silky, melt-in-your-mouth layers.
It’s a recipe that rewards attention to technique rather than complicated ingredients. The circular layering creates a beautiful pattern that unmolds easily into a sliceable cake, making it a stunning side for holidays or special dinners. But pommes Anna is also simple enough for weeknights — once your potatoes are sliced, the skillet does the rest of the work.
If you’ve never made it before, this dish is surprisingly forgiving. As long as your slices are thin and your pan is hot, the bottom browns into a gorgeous crust while the inside cooks to tenderness. It’s a beautiful example of how a humble ingredient can be transformed into something luxurious.
What You’ll Like About This Recipe
Elegant results from minimal ingredients. Pommes Anna proves that you don’t need cream, cheese, or complicated seasoning to create a stunning side dish. With just potatoes, butter, salt, and fresh herbs, the technique does the heavy lifting, yielding a dish fit for entertaining.
Perfect balance of crisp and tender. The outer layers crisp into golden, lacy edges while the inside becomes soft and cohesive. Each slice cuts neatly through the buttery layers, giving you both texture and richness in every bite.
Visually impressive but easy to assemble. Even though the finished dish looks sophisticated, the method is straightforward: slice, layer, brush with butter, and bake. A mandoline makes the process fast and consistent, but even hand-sliced potatoes work well.
Make-ahead friendly for stress-free hosting. You can partially bake the potato cake in advance, chill it, and finish crisping just before dinner. This convenience makes pommes Anna ideal for holiday meals and dinner parties.
Versatile enough for many menus. Its mild, buttery flavor pairs with practically everything — roasted meats, poultry, seafood, or vegetarian mains. It also shines alongside simple salads or bright vegetables that complement its richness.
Ingredient Notes
- Potatoes – Yukon Gold potatoes are ideal because they strike the perfect balance between starchiness and buttery texture, helping the layers adhere. Russets work too but are more fragile and may need gentler flipping. Avoid waxy potatoes; they resist browning and won’t bind into a cohesive cake.
- Butter – Unsalted butter gives you more control over seasoning. Clarified butter or ghee resists scorching, browns beautifully, and helps the potatoes crisp more deeply.
- Thyme – Fresh thyme adds subtle herbal aroma without overwhelming the dish. Rosemary, sage, chives, or a mix of fresh herbs also work well and bring different nuances.
- Salt and pepper – Season lightly between every layer. The flavor seems simple, but proper seasoning is key to a balanced result.
- Pan – A heavy 8-inch oven-safe skillet gives the best browning. A cake pan lined with parchment works well too, especially if you’re nervous about flipping.
- Slicing – Thinner slices create more cohesive layers. A mandoline ensures uniformity, but a very sharp knife and patience also get the job done.
How to Make It
- Slice the potatoes as thinly as possible and pat them dry; excess moisture prevents browning and keeps the layers from adhering properly.
- Brush your skillet generously with melted butter, then create a neat, overlapping circular pattern for the first layer — this will become the top once unmolded.
- Continue layering the potatoes, brushing each layer lightly with butter and seasoning sparingly to ensure even flavor without heaviness.
- Set the skillet over medium heat to begin building a caramelized, golden crust on the bottom before baking.
- Cover with buttered foil and a light oven-safe weight to encourage the layers to compress and cook evenly.
- Bake until the potatoes are tender throughout, then remove the foil so the top can brown and crisp.
- Rest briefly, run a spatula along the edges, invert the potato cake onto a plate, and slice into wedges.
Tips
- Use very thin, even slices so the layers compress smoothly and hold together when flipped. Uneven slices cook at different rates and may cause gaps.
- Start on the stovetop to build a golden crust — this step adds flavor and ensures the pommes Anna slices cleanly.
- Don’t over-season. Light sprinkles of salt and pepper between layers are enough; too much salt will draw moisture out and prevent browning.
- Use parchment if you’re worried about sticking. A parchment circle at the bottom of the pan makes unmolding much easier, especially with Russet potatoes.
- Let it rest before flipping. A short resting time helps the butter redistribute and the layers firm up, reducing the risk of breakage.
Recipe Variations
- Cheese Lovers. Add finely grated Parmesan or Gruyère between several center layers for a richer, savory version with melted pockets and a more golden top. Parmesan creates a crispier effect; Gruyère melts more smoothly.
- Garlic & Herbs. A scattering of minced garlic and a pinch of rosemary or extra thyme between layers adds aromatic depth without overpowering the potatoes’ natural flavor.
- Truffle Finish. Drizzle a touch of truffle oil over the hot cake right before serving for an elevated, restaurant-style finish.
- Shallot Upgrade. Paper-thin slices of shallot tucked into a few middle layers provide gentle sweetness that complements the buttery potatoes.
- Smoked Salt Twist. Replace standard salt with smoked salt just before serving to add a subtle savory complexity.
Serving Suggestions
- Serve alongside roast beef, ribeye, pork tenderloin, or chicken Francese to complement their richness with buttery potatoes.
- Add a bright green salad — something with a Dijon vinaigrette, citrus, or bitter greens — to balance the dish.
- Pair with steamed or sautéed vegetables like broccolini, haricots verts, or glazed carrots for color contrast.
- Choose to garnish with a brush of melted butter, flaky sea salt, and fresh herbs before slicing for an elegant presentation.
How to Store
Refrigerate: Store leftovers in an airtight container for 3 to 4 days. Rewarm gently in the oven to restore crispness to the edges.
Freeze: Freezing isn’t recommended — the texture becomes mealy and the layers may separate when thawed.
Reheat: Warm uncovered in a moderate oven until the edges re-crisp and the center is heated through. Avoid microwaving, which softens the crust.
Frequently Asked Questions
Classic Pommes Anna (French Layered Potato Cake)
Ingredients
- 2 pounds potatoes, Yukon Gold or Russet
- 4 tablespoons unsalted butter, melted
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 teaspoon fresh thyme leaves
Instructions
- Prepare the Potatoes: Preheat the oven to 400°F. Using a mandoline slicer (recommended) or sharp knife, slice the potatoes into very thin rounds about 1/8-inch in thickness.
- Assemble the Layers: Brush an 8-inch oven-safe skillet with melted butter. Arrange a layer of potato slices in a circular, overlapping pattern. Brush the layer with melted butter and season with salt and pepper. If desired, sprinkle with a few thyme leaves. Repeat the layers until all the potatoes are used.
- Cook on the Stovetop: Place the skillet over medium heat for about 5 to 7 minutes, pressing gently with a spatula to help the layers stick together. You should have a golden brown crust on the bottom.
- Bake: Butter a sheet of foil and place it on the potatoes, buttered-side down. Place a heavy pan or oven-safe weight on the foil to help compress the potatoes. Transfer the pommes Anna to the oven and bake for 30 minutes. Remove the foil and bake for 20 to 25 minutes longer or until the top is golden brown and crisp.
- Rest and Serve: Let the pommes Anna rest for 5 minutes, then loosen the edges with a spatula and carefully invert the potatoes onto a serving plate. Slice into wedges and serve hot. Enjoy!
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
