Pommes Anna
This dish is an exercise in geometry and temperature control. You are building a structural tower of starch that needs to hold its shape while becoming uniform in texture.
The Mandoline is not optional.
Uniformity is the only way this cooks evenly; if one slice is thicker than the others, you will end up with raw spots in the center. Use clarified butter to prevent the milk solids from burning during the long, slow sear.
- Mandoline slicer
- 8-inch nonstick omelet pan or cast iron skillet
- Pastry brush
- Large flat plate for flipping
What goes in.
- 2 lbYukon Gold potatoes, peeled
- 1/2 cupClarified butter, melted
- 1 tspKosher salt
- 2Fresh thyme sprigs
The Overlapping Spiral
Start at the outside edge of the pan and work inward, overlapping each potato slice by half. This creates the structural integrity that allows the cake to be flipped without collapsing.
The method.
Prep the potatoes
Slice the potatoes exactly 1/8-inch thick. Keep them in a bowl of cold water until you are ready to build, then pat them bone-dry with a lint-free towel.
Layer the base
Brush the bottom of your pan with a generous layer of clarified butter. Arrange the first layer of potato slices in a tight spiral starting from the outer wall.
Build the tower
Brush the first layer with butter and a pinch of salt. Repeat the process for 5 or 6 layers, pressing down firmly with a spatula every two layers to compact the starch.
The slow sear
Cook over medium-low heat. Do not rush this. Let it sit undisturbed for about 40 minutes. You want the bottom to turn a dark, brittle bronze before attempting the flip.
The flip
Place a plate over the pan. In one swift, confident motion, invert the pan. Slide the cake back into the pan to cook the second side for another 20 minutes until the center feels tender when poked with a paring knife.
Other turns to take.
Garlic Infused
Steep two smashed garlic cloves in the melted butter for ten minutes before brushing it onto the potatoes.
Herb Layered
Tuck small thyme or rosemary leaves between every second layer for an aromatic bite.
When it doesn't go to plan.
Dry the potato slices thoroughly after washing, or the steam will prevent a crust from forming.
If the potatoes brown too quickly, slide the pan into a 375°F oven to finish the cooking process.
Let the cake rest in the pan for five minutes after the final cook; it makes slicing into wedges cleaner.
The ones that keep coming up.
Can I use Russet potatoes instead?
Russets have a higher starch content and tend to crumble. Yukon Golds are the standard because they hold their shape while softening.
Why did my cake stick?
Either the pan was not hot enough when the first layer hit the bottom, or you did not use enough butter. The butter acts as both a flavor agent and a non-stick medium.
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