The most elegant potato dish you will ever make! Pommes Anna is a giant potato cake composed of very thinly sliced potatoes and butter. I add a bunch of fresh herbs and garlic and bake it in the oven until golden and crispy on the outside and soft and buttery in the middle. I love to pair it with a steak for dinner or with smoked salmon and poached egg for brunch.
Portions : 4-6
Preparation : 10 minutes
Cooking : 40 minutes
Ingredients :
- 6 medium yellow potatoes, or 4 large - very thinly sliced with a mandoline
- ½ cup unsalted butter
- 1 tbsp finely chopped fresh thyme
- 1 tsp chopped rosemary
- 1 tbsp chopped sage leaves
- 2 cloves garlic, finely chopped
- 1 ½ tsp kosher salt
- ¼ tsp pepper
Topping :
- Labneh or sour cream
- Smoked salmon
- Fresh dill
- Flaky sea salt
Steps :
- Preheat oven to 425F.
- Melt the butter in a 10 inch diameter cast iron pan (I use my trusty Kana pan) on medium heat. Add the thym, rosemary, sage and garlic. Stir, turn off the heat and set aside.
- Slice the potatoes very thinly with a mandoline above a large bowl. (I tried doing it by cutting the potatoes with a knife, it does not give the same result as the potato slices will be uneven.)
- Pour the butter mixture directly on top of potatoes. Season with salt and pepper. Stir well to combine. Place the potatoes piece by piece in a circular motion. You want each slice to overlap each other slightly. It should fill up your pan almost to the top. Press the potatoes slightly to make sure they are even at the bottom.
- Turn the heat back on medium. Place the pan on the heat and cook for about 5 minutes. Cover with a parchment paper (I use Kana again) and place a weight on top (I used my mortar) Place in the oven and bake for 45-50 minutes - until a knife runs smoothly through the potatoes.
- Wait 10 minutes to cool and flip directly on a plate. If some slices stick to the bottom, carefully place them back on top.
- Serve immediately and top with smoked salmon, labneh or sour cream and dill. SO good.