Pommes Chef Anne
Recipe courtesy Anne Burrell

Pommes Anna was created in the mid-19th century by Adolphe Duglere. He was the head chef at the Café Anglais and made this dish in honor of Anna Deslions, an actress and socialite. This French dish consists of thinly sliced potatoes that are carefully arranged to look like a cake. Classic Pommes Anna only contains three ingredients: potatoes, butter and salt. [This version with olive oil and grated Parmigiano is Anne Burrell’s.]

The star of Pommes Anna is the potatoes. You can ether chose waxy boiling potatoes or starchy baking potatoes, depending on the texture you want to achieve. Low-starch potatoes such as red potatoes or Yukon golds are harder to work with as far as unmolding the dish, but the buttery flavor makes up for the inconsistency. On the other hand, Russet potatoes make for a more compact cake. The starchy potato slices adhere better and is easier to work with.

This dish is time consuming due to having to lay out the potato slices in a fancy pattern, but if you have the time, they are worth it. Pommes Anna is an artistic way to showcase the delicious potato. The crunchiness of the top layer is one-of-a-kind. Combine this with the creamy interior and you have a delectable dish.

3 russet potatoes (baking potatoes), scrubbed clean
Extra-virgin olive oil
3/4 cup grated Parmigiano
Kosher salt
Special Equipment: mandoline, 8-inch nonstick saute pan

Preheat the oven to 425 degrees F.

Working 1 potato at a time, slice very thin on the mandoline. It is important to work with purpose here (quickly) because the potatoes will discolor. Do not put the potatoes in water because this will wash the starch off the potatoes. Coat an 8-inch nonstick saute pan with olive oil, using the potato slices and starting from the center make concentric circles of potatoes. Remember that eventually the bottom will be the top so it is important for the first circles of potatoes to look pretty. Brush each layer with olive oil and every 2nd or 3rd layer sprinkle liberally with grated Parmigiano and salt. After every layer of potatoes press the potatoes so they are very compact. Repeat this process with the remaining 2 potatoes.

Place the pan of potatoes over medium heat and cook until the olive oil begins to sizzle and the potatoes begin to brown on the bottom. Put the pan in the preheated oven and bake for 20 to 25 minutes. Remove the pan from the oven and place a tight fitting lid on the pan. Drain the excess oil out the side of the pan. THIS STEP IS EXTREMELY IMPORTANT!!! After the excess oil has been drained, completely flip the pan so the cake is turned out onto the bottom of the lid, then slide the cake off the lid back into the pan so the brown side of the cake is now up and the top becomes the bottom. We see now why draining the excess oil is important- if you attempt this without draining the oil it will drain out on your wrist and burn you.

Return the cake to the oven and bake for another 10 to 15 minutes or until the cake is fork tender. Cut into wedges and serve.

4 servings