The Humble Potato’s Fancy Dress
Let’s talk about potatoes. We mash them. We fry them. But have you ever fanned them out like a beautiful flower? That’s Pommes Anna. It’s a potato cake. It sounds fancy, but it’s just potatoes, butter, and a little patience. I love how simple things can become special.
I first had it at my friend Marie’s house years ago. She brought it to the table still in the pan. Then she flipped it onto a plate. We all gasped. It was golden and shiny, like a sunburst. I still laugh at that moment. We were so surprised by a potato!
Why Layers Matter
This recipe is all about the layers. You stack the slices in a pan. You press them down. This is the secret. The layers stick together. They become one crispy, tender cake. It’s like building a little potato tower.
Why does this matter? Because pressing makes the potatoes share their starch. The starch holds everything tight. So don’t be shy. Press down firmly with your cake pan. You are helping them become friends. What’s your favorite way to cook potatoes? Do you like them crispy or soft?
A Little Kitchen Magic
The best part is the flip. You bake the cake in a skillet. Then you turn it over onto a plate. The bottom becomes the top. It’s always a thrilling moment. Will it come out in one piece? It usually does. Just trust the process.
Fun fact: This dish is named for a famous French actress, Anna Deslions, from the 1800s. A chef made it for her. Isn’t that a fun story? Food always has a history. It connects us to people from long ago.
The Smell of Home
While it bakes, your kitchen will smell amazing. It’s the smell of butter and potatoes getting toasty. It’s a warm, happy smell. It makes everyone ask, “When can we eat?” That smell is my favorite part of cooking.
Why does this matter? Cooking isn’t just about eating. It’s about the sounds and smells. They fill your home with comfort. They make memories. What smell in the kitchen makes you feel most at home? Tell me, I’d love to know.
Your Turn at the Stove
This recipe needs your attention. Slicing the potatoes thin is key. I use a sharp knife and go slow. You can use a mandoline if you have one. Just be careful of your fingers. My grandson calls them “potato coins.”
Take your time layering. There’s no rush. It’s a quiet, peaceful kitchen job. When you serve it, cut it into wedges. See all those beautiful layers you made. It’s so satisfying. Will you try the big flip? I think you can do it.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Russet, Yukon Gold, or white potatoes, peeled and sliced | 3 pounds | Sliced 1/16 to â…› inch thick |
| Unsalted butter, melted | 5 tablespoons | |
| Vegetable oil or peanut oil | ¼ cup | Plus additional for greasing cookie sheet |
| Salt and ground black pepper | To taste | Used in layers during assembly |
The Potato Cake That Feels Like a Hug
Hello, my dear. Come sit. Let me tell you about Pommes Anna. It sounds fancy, doesn’t it? But it’s just potatoes, butter, and love. I learned it from a French friend years ago. We laughed so much that first time. My kitchen was a glorious mess. The result was pure golden magic. It’s a simple, crispy, tender cake. It feels special for Sunday supper. Doesn’t that smell amazing already?
You just need patience and a good pan. The layering is like building a cozy nest. Each slice gets seasoned. You’ll see pretty patterns when you flip it. I still gasp every time. It’s always a little celebration. Ready to make some magic together? Let’s begin.
Step 1: Prep & Slice
First, get your potatoes ready. Peel them and slice them very thin. A mandoline slicer helps a lot. Toss all those slices in a big bowl with the melted butter. Coat every piece nicely. Now, turn your oven on to 450 degrees. Move a rack to the lower-middle spot. (My hard-learned tip: Dry your potato slices with a towel first. Wet potatoes won’t get as crispy!)
Step 2: Layer & Build
Pour the oil into your skillet. Swirl it around to coat the bottom. Place it over medium-low heat. Now, start your timer for 30 minutes. Begin layering potatoes in the center. Sprinkle a little salt and pepper on each layer. Change the direction of the slices each time. This makes it strong. You’ll build a little potato mountain. It’s okay to use broken pieces. Just keep layering until the timer goes off.
Step 3: Bake & Crisp
Press the potatoes down firmly with a cake pan. Really compact them. Then, cover the skillet and put it in the hot oven. Bake for about 15 minutes. This softens them up. Then, take the lid off. Bake for 10 more minutes. You want the center tender and the edges brown. What kitchen tool is your best helper for thin slicing? Share below!
Step 4: The Grand Flip & Serve
Get your foil-lined sheet ready. Lightly oil the foil. Now, be brave! Drain the extra fat from the skillet. Press down and tilt the pan. Then, place the foil sheet on top of the skillet. Use oven mitts! Hold them together and flip it all over. Lift the skillet away. Your beautiful cake is there. Slide it onto a plate. Slice it into wedges right away. Serve it hot. I still laugh at that nervous flip. It’s worth it.
Cook Time: About 55 minutes
Total Time: About 1 hour 15 minutes
Yield: 6 servings
Category: Dinner, Side Dish
Three Twists on the Classic
This cake is a wonderful blank canvas. Once you master the basic recipe, try playing. Here are three fun ideas I love. They make it feel new again.
- The Garden Party: Add very thin slices of zucchini or sweet potato between the layers.
- The Cozy Herb: Sprinkle dried rosemary or thyme with the salt and pepper. It smells like a holiday.
- The Cheesy Dream: Sprinkle a little grated Parmesan cheese on every other layer. It gets so golden.
Which one would you try first? Comment below!
Serving Your Golden Masterpiece
This potato cake is the star. I like to serve it right on the table in its wedges. It pairs beautifully with simple things. Try it with a green salad dressed in lemon. Or serve it alongside roasted chicken. The juices are wonderful together. For a garnish, a sprinkle of fresh chives is perfect. It adds a lovely little pop of green.
What to drink? For a grown-up treat, a crisp white wine is lovely. It cuts through the rich butter. For everyone, sparkling apple cider is my favorite. It feels festive. Pour it into a pretty glass. Which would you choose tonight?
Keeping Your Potato Cake Perfect
Let’s talk about keeping your potato cake tasty. It is best fresh from the oven. But leftovers are a treat too. Cool them completely first. Then wrap slices tightly in foil. Store them in the fridge for up to three days.
Reheating is simple. Use your oven or a skillet. I warm mine in a dry pan over low heat. This brings back the crispy edges. My first time, I used the microwave. It made the cake soggy. I learned that lesson for us both.
You can make the whole cake ahead. Assemble it in the skillet the night before. Just cover and refrigerate. Bake it the next day. This matters for busy weeknights. A wonderful meal is ready with less fuss. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Hiccups
Even grandmas have kitchen troubles. Here are easy fixes. First, potatoes sticking to the pan. Your heat might be too high. Always use medium-low. I once rushed this step. I ended up with a stuck layer. Patience makes a golden crust.
Second, slices that won’t stay together. Press them down firmly with that cake pan. This compacts the layers. It helps everything bind while baking. This matters for a beautiful slice. It builds your cooking confidence too.
Third, a greasy final dish. Draining the fat is key. Tilt the skillet and press. Pour off that extra butter and oil. This improves the flavor and texture. You get crispiness without sogginess. Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Is this gluten-free? A: Yes, it is naturally gluten-free. Just use potatoes, butter, and oil.
Q: Can I make it ahead? A: You can assemble it a day early. Keep it covered in the fridge.
Q: What oil can I swap? A: Use any neutral oil. Peanut, vegetable, or canola oil works well.
Q: Can I make a smaller one? A: Yes. Use a smaller skillet. Just reduce the cooking time a bit.
Q: Any extra tips? A: A mandoline slicer helps. It makes thin, even potato slices. Fun fact: This dish is named for a famous French actress! Which tip will you try first?
From My Kitchen to Yours
I hope you love making this potato cake. It is simple but so special. The layers tell a story of care. Cooking is about sharing and trying new things. I would love to hear about your adventure in the kitchen.
Tell me about your table. Did your family enjoy it? What did you serve it with? Have you tried this recipe? Give experience on Comment. Your stories are my favorite thing to read. Happy cooking!
—Grace Ellington.
Classic French Potato Cake
Description
Experience the elegant simplicity of Pommes Anna, a classic French potato cake with layers of thinly sliced potatoes baked to golden perfection.
Ingredients
Instructions
- Toss potato slices with melted butter in large bowl until potatoes are evenly coated. Adjust oven rack to lower-middle position and heat oven to 450 degrees.
- Pour oil into 10-inch heavy-bottomed ovenproof nonstick skillet; swirl to coat pan bottom and set skillet over medium-low heat. Begin timing, and arrange potato slices in skillet, starting in center to form first layer. Sprinkle evenly with scant 1/4 teaspoon salt and ground black pepper to taste. Arrange second layer of potatoes, working in opposite direction of first layer; sprinkle evenly with scant 1/4 teaspoon salt and ground black pepper. Repeat, layering potatoes in opposite directions and sprinkling with salt and pepper, until no slices remain (broken or uneven slices can be pieced together to form a single slice; potatoes will mound in center of skillet); continue to cook over medium-low heat until 30 minutes elapse from the time you began arranging potatoes in skillet.
- Using bottom of 9-inch cake pan, press potatoes down firmly to compact. Cover skillet and place in oven. Bake until potatoes begin to soften, about 15 minutes. Uncover and continue to bake until potatoes are tender when paring knife is inserted in center and edge of potatoes near skillet is browned, about 10 minutes longer. Meanwhile, line rimless cookie sheet or back of baking sheet with foil and coat very lightly with oil.
- Drain off excess fat from potatoes by pressing potatoes into skillet with bottom of cake pan while tilting skillet to pour off fat. Set foil-lined cookie sheet on top of skillet. With hands protected by oven mitts or pot-holders, hold cookie sheet in place with one hand and carefully invert skillet and cookie sheet together. Remove skillet. Carefully slide potatoes onto platter; cut into wedges and serve immediately.
Notes
- For best results, use a mandoline to slice the potatoes uniformly thin. Serve immediately for the crispiest texture.