Description
JB’s Pommes Anna is a classic French potato dish featuring thinly sliced starchy potatoes layered and cooked in clarified butter until golden and crispy on the outside while tender and creamy on the inside. This elegant yet simple dish makes a perfect side for any meal and yields 8 servings.
Ingredients
Scale
Potatoes
- 1.6 kg (3.5 lb) medium starchy potatoes
Butter and Seasoning
- 160 g (5.6 oz) unsalted butter (to make 1/2 cup clarified butter)
- 1 tsp cooking salt or kosher salt
- 1/4 tsp white pepper powder
- Sea salt flakes, for sprinkling (optional)
Instructions
- Prepare the butter: Clarify the unsalted butter by melting it slowly over low heat, then skim off the milk solids that rise to the top and pour off the clear butterfat, discarding the solids. This will yield about 1/2 cup of clarified butter essential for cooking the potatoes evenly without burning.
- Slice the potatoes: Peel the potatoes, then slice them very thinly and evenly, ideally using a mandoline for uniform thickness around 1-2 mm. This ensures even cooking and the perfect texture for the Pommes Anna.
- Assemble the dish: Preheat the oven to 180°C (350°F). Butter a heavy skillet or ovenproof pan with some of the clarified butter. Layer the potato slices in a circular overlapping pattern to cover the base, brushing each layer with clarified butter and seasoning with salt and white pepper. Repeat layering until all potatoes are used, pressing down slightly to compact.
- Cook in the oven: Cover the skillet with a lid or foil and bake for about 70 minutes until the potatoes are tender. Then remove the cover and continue baking for an additional 30 minutes to allow the top and bottom layers to crisp up beautifully.
- Finishing touches: Let the Pommes Anna rest for a few minutes after baking, then invert onto a serving plate to reveal a golden, crispy top. Sprinkle with sea salt flakes if desired and serve hot.
Notes
- Using starchy potatoes like Russet or Yukon Gold ensures fluffiness inside with a crisp crust.
- Clarified butter prevents burning and gives a rich buttery flavor.
- Thin, uniform slices are key for even cooking and texture.
- The resting period helps the layers settle and makes slicing easier.
- This dish pairs well with roasted meats, poultry, or a fresh salad.
