Classic Pommes Anna (French Layered Potato Cake)

Golden, buttery, and crisp-edged, this classic French pommes Anna is a stunning side dish that’s surprisingly simple to make. Thin slices of Yukon Gold or Russet potatoes are layered with melted butter, seasoned with salt, pepper, and thyme, then slowly baked under gentle weight to create a savory potato cake with a bronzed crust and tender center. Whether serving it for a holiday, a dinner party, or just a cozy meal at home, pommes Anna brings rustic elegance to the table with just a handful of ingredients.

How to Make Pommes Anna, Step-By-Step

Prep the Potatoes

Preheat the oven to 400°F. Peel and slice the potatoes very thinly using a kitchen mandoline or sharp knife.

Layer the Potatoes

Melt 4 tablespoons of butter and brush a teaspoon or so in an 8-inch oven-safe skillet. Begin layering the potatoes in an overlapping fashion, brushing each layer with butter and seasoning with salt, pepper, and thyme leaves (if using).

Cook on the Stovetop

Place the skillet of layered potatoes over medium heat for 5 to 7 minutes to brown the bottom.

Bake the Pommes Anna

Butter a piece of foil and place it on the potatoes in the skillet, butter-side down. Place a heavy pan, pie plate with pie weights, or a similar heavy, oven-safe object on the foil. This will help compress the potatoes. Bake for 30 minutes.

Uncover and Finish Baking

Remove the weight and foil and continue baking for 20 to 25 minutes or until the top is browned and crisp.

Flip and Serve

Let the potatoes rest for 5 minutes, then loosen the sides and carefully flip them onto a serving plate. Cut into wedges and enjoy!

Cut and Serve

Slice the potatoes into wedges and serve with more thyme leaves or chopped parsley, as desired. Enjoy!

Recipe Variations

• Cheese Pommes Anna – Sprinkle finely grated Parmesan or Gruyère cheese between the layers for extra richness and flavor.
• Garlic and Herb – Add finely minced garlic and fresh chopped rosemary to the layers for additional flavor.
• Truffle – Drizzle with a little truffle oil before serving for a gourmet twist.

Serving Suggestions

Main Dishes

• Herb-crusted ribeye roast.
• Baked panko-crusted salmon.
• Roasted rack of pork with Madeira pan sauce.
• Chicken Francese.

Sides and Salads

• A simple green salad with Dijon vinaigrette or Italian dressing.
• Caesar salad.
• Haricot verts with garlic.
• Brown sugar glazed carrots.
• Broccolini with garlic.
• Spinach salad.

What’s the best potato for pommes Anna?

Yukon Gold: This is the best all-around choice because it has medium starch, a naturally buttery flavor, and holds its shape. With Yukon Gold, you can be sure of crisp edges and a creamy interior.

Russet or Idaho: These high-starch potatoes work well, but they are less moist and may be more prone to breaking apart.

Avoid: Waxy, red, and new potatoes have too much moisture and not enough starch. They won’t hold together properly and don’t crisp well.

How to Store and Reheat

Refrigerate leftovers in an airtight container for 3 to 4 days.

Reheat, uncovered, in a 350°F oven for 15 to 20 minutes or until warmed through and the edges are crisp again.

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