Description
JB’s Pommes Anna is a classic French potato cake featuring thinly sliced starchy potatoes layered with clarified butter, baked to crispy perfection with soft centers and beautiful golden edges. The dish is a stunning side perfect for dinner, offering a rich, buttery flavor and a satisfying texture that highlights simple ingredients in an elegant presentation.
Ingredients
Main Ingredients
- 1.6 kg (3.5 lb) medium starchy potatoes (e.g., Sebago, Russet, Maris Piper, King Edward), peeled and sliced
- 160g (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
- Optional: sprinkle of sea salt flakes for garnish
Instructions
- Make Clarified Butter: Melt the butter in a saucepan or microwave. Let it rest for 5 minutes so the milk solids settle at the bottom. Skim off the foam from the top, then carefully pour the clear golden butter through a fine sieve into a jug, leaving the milk solids behind. This clarified butter is used to brush the potato layers.
- Prep Pan and Oven: Preheat your oven to 200°C (400°F) or 180°C (fan-forced). Brush the base of a 24 cm (9.5″) cast-iron skillet with 2 tablespoons of the clarified butter to prevent sticking and add flavor.
- Slice Potatoes: Peel the potatoes and slice 2-3 of them into 1.5mm (0.06″) thick slices using a mandolin. Sort the slices into small, medium, and large sizes quickly without soaking them in water to maintain starchiness.
- Build First Layer: Use the medium slices for the center, placing one slice in the middle. Surround it with a spiral of overlapping medium slices (overlap about 3/4). Then create a second spiral around this center with larger slices, slightly overlapping the first spiral to form an even, full base. Fill tiny gaps in the center with small slices to keep the shape tidy.
- Brush and Season: Generously brush the layer with clarified butter and sprinkle a third of the salt and white pepper evenly, taking care not to disturb the potato arrangement.
- Build Two More Layers: Repeat the layering process two more times using the spiral method with the varying sizes of potato slices. Each layer is brushed with clarified butter and seasoned with salt and white pepper similarly.
- Apply Cartouche: Cover the layered potatoes with a cartouche— a circle of parchment paper placed directly on top— to keep moisture in during the initial stage of baking.
- Bake Covered: Bake the potatoes for 70 minutes in the preheated oven at 200°C (400°F)/180°C fan then carefully remove the cartouche.
- Bake Uncovered: Continue baking uncovered for another 30 minutes until the top and edges turn deep golden brown and crispy.
- Rest and Flip: Let the Pommes Anna rest on the counter for 10 minutes after baking to set. Then invert the skillet onto a serving plate and lift the pan to reveal the golden, crisp potato cake. Serve immediately for best texture and taste.
Notes
- Use a sturdy cast-iron skillet for even heat distribution and ease of flipping the cake.
- Do not soak potato slices in water to retain natural starch which helps bind the layers.
- A cartouche helps maintain moisture during baking while avoiding sogginess on top.
- Clarified butter provides higher smoke point and richer flavor than regular butter for cooking.
- Season each layer progressively for even taste through the dish.
- The recipe results in crispy edges browned perfectly with a soft, tender inside.
- Allow the dish to rest before flipping to hold its shape and prevent breaking.
- Sea salt flakes add an optional crunchy finishing touch and visual appeal.
