Pommes Anna

Pommes Anna

Pommes Anna served as a side dish

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

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

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

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

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

• Gratin dauphinois
• French fries
• Potato pancake