Pommes Anna is a classic French potato cake made from thin potato layers bound with clarified butter, fresh thyme, and Parmesan, then baked until crispy outside and tender within. The dish delivers restaurant-quality results through careful layering and precise cooking.
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Prices vary by store
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Preheat your oven to 400°F (200°C).
Using a mandoline, slice the peeled potatoes very thinly.
In a 10-inch non-stick, oven-safe skillet, pour in the clarified butter and arrange the thyme sprigs on the bottom.
Begin layering the sliced potatoes in an overlapping circular pattern, starting from the center and working your way out to the edges.
After each layer, season generously with salt, freshly ground black pepper, and grated Parmesan cheese.
Continue layering and seasoning until you have 3-4 layers of potatoes and the pan is full. Finish with a final seasoning on top.
Cut a piece of parchment paper into a circle to fit inside the pan (a cartouche) and place it directly on top of the potatoes, pressing down gently.
Place the skillet on the stovetop over high heat and cook for 5 minutes to start the browning process.
Cover the skillet with a lid and transfer it to the preheated oven. Bake for 30 minutes.
Remove the skillet from the oven. Carefully remove the lid and the parchment paper.
Return the uncovered skillet to the oven and bake for another 15 minutes, or until the top is golden brown and crispy.
Carefully invert the potatoes onto a serving plate. Garnish with fresh thyme sprigs and a drizzle of olive oil, if desired, before serving.
Store cooled Pommes Anna covered at room temperature up to 1 day, or refrigerate up to 3 days; reheat in a 350°F oven for 10–15 minutes until warmed through and edges re-crisp.
mandoline slicer or sharp knife · 9-inch round cake pan or skillet · offset spatula or turner
Russet potatoes are ideal because they have lower moisture and starch content, resulting in crispier edges and a more cohesive cake structure.
Clarified butter has a higher smoke point and contains no water or milk solids, allowing the potatoes to crisp properly without burning the butter.
Slices should be 1/16- to 1/8-inch thick—thin enough to cook through and layer compactly, but thick enough to hold their shape during assembly.
Yes, assemble and refrigerate up to 4 hours before baking. Add 5–10 minutes to baking time if cooking from cold.
Golden edges indicate the potatoes have caramelized and crisped; a fork should pierce the center easily without resistance, confirming doneness throughout.
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