Pommes Anna: Difference between revisions

Latest revision as of 04:06, 13 February 2025

A classic French potato dish

Pommes Anna[edit]

Pommes Anna is a classic French dish of sliced, layered potatoes cooked in a very large amount of butter. It is a simple preparation, but requires precision and care to achieve the desired texture and flavor.

Preparation[edit]

The dish is traditionally made using only four ingredients: potatoes, butter, salt, and pepper. The potatoes are peeled and sliced very thinly, typically using a mandoline. The slices are then layered in a circular pattern in a pan, with each layer brushed generously with melted butter and seasoned with salt and pepper.

The pan is then placed on the stove to start the cooking process, allowing the bottom layer to become golden and crisp. The dish is then transferred to an oven to finish cooking, ensuring that the interior layers are tender and the top is also crisped. Once cooked, the dish is inverted onto a plate so that the crisp bottom becomes the top.

History[edit]

Pommes Anna is said to have been created during the reign of Napoleon III by the chef Adolphe Dugléré at the Café Anglais in Paris. The dish was named after a woman, though the exact identity of "Anna" is not definitively known. It is a quintessential example of French culinary technique, showcasing the use of simple ingredients to create a dish with complex textures and flavors.

Serving[edit]

Pommes Anna is typically served as a side dish, often accompanying roasted meats or poultry. It can also be served as a vegetarian main course, given its rich and satisfying nature.

Variations[edit]

While the traditional recipe is quite strict, variations exist that incorporate additional ingredients such as garlic, herbs, or cheese. These variations can add complexity to the flavor profile, though purists may argue that they detract from the simplicity of the original dish.

Related pages[edit]

@@ Line 1: / Line 1: @@
-'''Pommes Anna''' is a classic French dish of sliced, layered potatoes cooked in a very large amount of melted butter. The dish is named after Anna Deslions, a famous 19th-century courtesan, who was a regular at the Café Anglais where Adolphe Dugléré, the chef, created the dish in her honor.
+{{Short description|A classic French potato dish}}
+{{Use dmy dates|date=October 2023}}
-== History ==
+==Pommes Anna==
+[[File:Pommes_Anna.jpg|thumb|right|Pommes Anna served as a side dish]]
+'''Pommes Anna''' is a classic [[French cuisine|French]] dish of sliced, layered [[potato|potatoes]] cooked in a very large amount of [[butter]]. It is a simple preparation, but requires precision and care to achieve the desired texture and flavor.
-[[Adolphe Dugléré]], a student of the legendary chef [[Marie-Antoine Carême]], created Pommes Anna at the [[Café Anglais]], one of the leading Parisian restaurants in the 19th century. The dish was named after [[Anna Deslions]], a famous courtesan who frequented the restaurant. The dish quickly gained popularity and has since become a staple in French cuisine.
+==Preparation==
+The dish is traditionally made using only four ingredients: potatoes, butter, salt, and pepper. The potatoes are peeled and sliced very thinly, typically using a [[mandoline]]. The slices are then layered in a circular pattern in a pan, with each layer brushed generously with melted butter and seasoned with salt and pepper.
-== Preparation ==
+The pan is then placed on the stove to start the cooking process, allowing the bottom layer to become golden and crisp. The dish is then transferred to an oven to finish cooking, ensuring that the interior layers are tender and the top is also crisped. Once cooked, the dish is inverted onto a plate so that the crisp bottom becomes the top.
-Pommes Anna is prepared by thinly slicing potatoes and layering them in a pan, traditionally a copper dish known as a "doufeu". Each layer of potatoes is generously brushed with melted butter and seasoned with salt and pepper. The layers are then compacted and baked until they form a cake. The dish is then flipped and cooked on the other side until it is golden and crispy.
+==History==
+Pommes Anna is said to have been created during the reign of [[Napoleon III]] by the chef [[Adolphe Dugléré]] at the [[Café Anglais]] in [[Paris]]. The dish was named after a woman, though the exact identity of "Anna" is not definitively known. It is a quintessential example of French culinary technique, showcasing the use of simple ingredients to create a dish with complex textures and flavors.
-== Variations ==
+==Serving==
+Pommes Anna is typically served as a side dish, often accompanying roasted meats or poultry. It can also be served as a vegetarian main course, given its rich and satisfying nature.
-While the traditional Pommes Anna is made with only potatoes, butter, salt, and pepper, there are many variations of the dish. Some chefs add herbs such as thyme or rosemary to the butter for additional flavor. Others may add cheese or garlic to the layers of potatoes.
+==Variations==
+While the traditional recipe is quite strict, variations exist that incorporate additional ingredients such as [[garlic]], [[herbs]], or [[cheese]]. These variations can add complexity to the flavor profile, though purists may argue that they detract from the simplicity of the original dish.
-== In popular culture ==
+==Related pages==
+* [[Gratin dauphinois]]
-Pommes Anna has been featured in various forms of media, including films, television shows, and books, often as a symbol of French culinary sophistication.
+* [[French fries]]
+* [[Potato pancake]]
-== See also ==
-* [[French cuisine]]
-* [[Adolphe Dugléré]]
-* [[Anna Deslions]]
-* [[Café Anglais]]
-* [[Marie-Antoine Carême]]
 [[Category:French cuisine]]
 [[Category:Potato dishes]]
-{{French cuisine}}
-{{food-stub}}