Classic Pommes Anna (French Layered Potato Cake)
Pommes Anna – Buttery, crisp-edged layered potatoes with a tender center—elegant, easy, and always impressive.
Golden, buttery, and crisp-edged, classic pommes Anna turns simple potatoes into a showstopping side. Thin slices are layered with melted butter and thyme, then baked into a potato cake with a bronzed crust and silky interior.
It’s surprisingly simple: stack, press, and bake. The result slices into neat wedges—perfect beside roast meats, poultry, or fish, and just as welcome for a cozy weeknight dinner.
Why You’ll Love It
Elegant from simple ingredients. Just potatoes, butter, salt, pepper, and a touch of thyme.
Golden, crisp edges. Layering and gentle weight create a bronzed, sliceable crust.
Tender center. Thin slices meld into creamy layers that hold together beautifully.
Make-ahead friendly. Par-bake, chill, and reheat to crisp just before serving.
Ingredient Notes
- Potatoes: Yukon Golds are the best all-around choice—moderate starch, buttery flavor, and they hold their shape. Russets work, but are drier and more fragile. Avoid waxy/new/red potatoes; they won’t bind or crisp as well.
- Butter: Unsalted is ideal. Clarified butter or ghee browns beautifully and resists scorching.
- Thyme: Fresh leaves add aroma without overpowering; rosemary or chives are nice alternatives.
- Pan: An 8-inch oven-safe skillet or cake pan works well. A parchment circle on the bottom can help with a clean flip.
- Slicing: Thinner, even slices help the layers compress and cook uniformly; a mandoline is helpful.
- Weight: Light, even pressure (foil topped with a small oven-safe pan) promotes adhesion and a flat, sliceable cake.
How to Make Pommes Anna, Step-By-Step
- Slice the potatoes thinly and pat them dry so the layers brown and bind.
- Butter the skillet, then shingle a neat base layer in overlapping circles.
- Brush with butter, season lightly, and repeat layering to the top.
- Start the pan on the stovetop to set a golden base.
- Cover lightly and bake with gentle weight until the layers are tender.
- Uncover to finish browning the top until deeply golden and crisp at the edges.
- Rest briefly, loosen the sides, invert onto a plate, and slice into wedges.
Recipe Variations
- Cheese lovers. Sprinkle finely grated Parmesan or Gruyère between a few layers for a richer, savory finish.
- Garlic & herbs. Add a whisper of minced garlic and a pinch of rosemary or thyme between layers.
- Truffle finish. Drizzle a little truffle oil over the hot cake right before serving.
- Shallot upgrade. Tuck a few paper-thin shallot slices into the center layers for gentle sweetness.
- Smoked salt twist. Finish with a light sprinkle of smoked salt instead of regular salt for a subtle, savory edge.
Serving Suggestions
- Pair with roast beef, ribeye, pork loin, or chicken Francese.
- Add a bright salad—simple greens with Dijon vinaigrette or a classic Caesar.
- Serve alongside haricots verts, broccolini, or glazed carrots for color and balance.
- Garnish with fresh thyme or chives and a light brush of melted butter before slicing.
How to Store and Reheat
Refrigerate: Store leftovers in an airtight container for 3 to 4 days.
Freeze? Not recommended; the texture becomes mealy and the layers can separate.
To Reheat: Warm uncovered in a moderate oven until heated through and re-crisped at the edges.
⏲️ Make-Ahead Tip
Assemble and bake until just tender and lightly golden, then cool, cover, and refrigerate. Reheat uncovered to restore crisp edges before serving.
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
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.
