Preparation
Pommes Anna is a traditional French dish that dates back to the 19th century. It’s similar to potato gratin in technique – it’s layered and baked – but even more minimal. No cream, no cheese, just potatoes and butter. Here, paper-thin slices of potato are joined by another humble tuber, the stalwart sweet potato, and the whole thing is baked in a skillet like an upside-down cake. The resulting dish is crisp and golden on the outside and earthy and tender on the inside. It also makes for a beautiful presentation and is sure to be a scene-stealer at any fall or winter meal. Here’s how to get potatoes Anna right every time.
- USE A MANDOLINE
The Japanese Benriner mandoline slicer (jbprince.com) makes quick work of cutting potatoes and other vegetables into thin, even slices. It’s less intimidating and easier to clean and store than a traditional metal mandoline.
- BEGIN THE LAYERING
Choose the prettiest slices for your first layer of potatoes, as those will be on top when you invert the potato cake. Layer in a spiral fashion.
- BRUSH WITH MELTED BUTTER
As you assemble alternating layers of Yukon Gold and sweet potatoes, brush each with melted butter for added richness.
- SEASON GENEROUSLY
Root vegetables can take a lot of salt, so don’t be stingy. Add salt and pepper to each layer so every forkful is evenly seasoned.
- ADD THE FINAL LAYERS
You should have four to five layers when you’re done. Plenty of butter and a nonstick skillet make the result very easy to turn out.
