Pommes Anna Recipe Easy Crispy French Potato Cake for Beginners
Pommes Anna is a classic French potato cake made by layering thinly sliced potatoes with butter and baking until crispy on the edges and tender inside. This easy recipe is perfect for beginners and makes a delicious side dish for various meals.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Cuisine: French
Ingredients
Scale
- 2 pounds (900 grams) Yukon Gold potatoes, peeled
- 6 tablespoons (85 grams) unsalted butter, melted
- 1 to 1 ½ teaspoons salt (sea salt or kosher salt)
- ½ teaspoon freshly ground black pepper
- Optional: pinch of garlic powder or fresh thyme leaves
- Optional variations: grated Gruyère or Parmesan cheese, vegan margarine or olive oil for dairy-free version
Instructions
- Preheat your oven to 425°F (220°C).
- Peel the Yukon Gold potatoes and slice them very thin, about 1/8 inch (3 mm) thick, using a mandoline slicer or sharp knife.
- Generously brush the bottom and sides of an 8-inch (20 cm) oven-safe skillet or round cake pan with melted butter.
- Arrange a single layer of potato slices overlapping slightly in a circular pattern in the pan.
- Brush the top of the layer with melted butter and sprinkle lightly with salt and pepper.
- Repeat layering and buttering until all potatoes are used, aiming for about 6-8 layers.
- Use a spatula or the bottom of a small plate to gently press down on the layers to compact them.
- Bake uncovered in the preheated oven for 30-35 minutes until edges are golden and crisp and the top is slightly browned.
- Optional: Carefully invert the potato cake onto a plate, then slide it back into the pan to crisp the other side for another 15 minutes.
- Let the pommes anna rest for 5 minutes before slicing to help the layers set.
Notes
Use a mandoline slicer for uniform thin slices. Brush each layer generously with butter but avoid pooling butter at the bottom to prevent sogginess. High oven heat is essential for crisp edges. Flipping the cake halfway is optional but recommended for even crispness. Let the cake rest before slicing for better structure. Tent with foil if butter browns too quickly.
Nutrition
- Serving Size: About 1/6 of the pan
- Calories: 275
- Sugar: 1
- Sodium: 350
- Fat: 18
- Saturated Fat: 11
- Carbohydrates: 25
- Fiber: 3
- Protein: 4
Keywords: Pommes Anna, French potato cake, crispy potatoes, buttery potatoes, easy French recipe, potato side dish, beginner recipe