JB Pommes Anna Recipe Classic Potato Dish

The Potato That Dressed Up

Let me tell you about Pommes Anna. It is just potatoes, butter, and salt. But it becomes magic. It is a crispy, golden cake of thin slices. My grandson calls it “the fancy hash brown.” I still laugh at that.

Why does this matter? It shows how simple things can be special. With a little care, everyday food feels like a celebration. Doesn’t that smell amazing when it bakes? What is your favorite way to make potatoes feel fancy?

A Little Kitchen Story

I first made this for my husband, JB. It was our first fancy dinner at home. I was so nervous. The recipe looked hard. But I just took it one slice at a time.

When I flipped it onto the plate, we both gasped. It was so beautiful. That is why the recipe has his name now. *Fun fact: This dish was invented in Paris in the 1800s. It was named for a famous city socialite!

The Secret is in the Butter

You clarify the butter first. That just means you melt it and remove the milk solids. It sounds fancy, but it is easy. The clear golden butter left behind will not burn.

This matters because it is the key to crispiness. It soaks into each thin potato layer. It makes them fry in the oven. Have you ever tried clarifying butter before?

Building Your Potato Tower

Do not soak your slices. Pat them dry instead. Wet potatoes will steam, not crisp. Lay them in a spiral, like a snail’s shell. Overlap them a little.

Brush each layer with that golden butter. Sprinkle a little salt and pepper. Build three layers. It is like making a potato puzzle. I find it very peaceful. Do you like recipes where you build with your hands?

The Big Reveal

Bake it covered, then uncovered. This makes it tender inside, crispy outside. Let it rest for ten minutes. This is important. It lets everything settle.

Then, put a plate over the pan. Take a deep breath. Flip it over! Lift the pan. There it is, all golden and perfect. Share a picture if you make one. I would love to see your creation.

Ingredients:

Ingredient	Amount	Notes
medium starchy potato	1.6 kg / 3.5 lb	around 200g / 7oz each, unpeeled (e.g., Russet, Maris Piper) (Note 1)
unsalted butter	160g / 5.6 oz	makes 1/2 cup clarified butter (Note 2)
cooking salt / kosher salt	1 tsp
white pepper powder	1/4 tsp
sea salt flakes (optional)	1 sprinkle	optional

My Golden Potato Cake: Pommes Anna

Hello, my dear. Come sit. Let’s make my Pommes Anna. It’s a fancy name for a simple, golden potato cake. I learned it years ago from a French chef friend. We laughed so much over a wobbly first attempt. Now, it’s my go-to for special Sundays. Doesn’t that smell amazing? It’s all butter, potato, and patience. The result is pure magic. Crispy outside, tender inside. It looks like a sunbeam on a plate.

You’ll need a trusty skillet and a mandolin. Be careful with that slicer, now. I still have a tiny scar from being hasty. Let’s begin.

Step 1:

First, make your clarified butter. Melt the butter gently. Let it sit for five minutes. The white milk solids will sink. Pour off the clear, golden liquid. That’s your magic potion. It won’t burn like regular butter. (Hard-learned tip: If you rush this, your cake might taste scorched).

Step 2:

Slice your potatoes very thin. Do not rinse them! The starch is our glue. Sort the slices by size. Small, medium, large. It feels like sorting coins. This helps our cake build neatly.

Step 3:

Now, the fun part. Butter your pan. Start your spiral in the middle. Overlap each slice like roof tiles. Use your medium slices first. Then, circle it with the large ones. Brush each layer with that golden butter. Season as you go. Do you think the middle or the edge gets crispier? Share below!

Step 4:

Repeat for two more layers. Top it with a paper cartouche. This little paper hat steams the potatoes soft. Bake for over an hour. Your kitchen will smell divine.

Step 5:

Remove the paper. Bake until the top is deep gold. Let it rest for ten minutes. This is crucial. Then, take a deep breath and flip it. The reveal always makes me smile. I still laugh at that first wobbly one. Serve it right away. Happiness does not wait.

Cook Time: 1 hour 40 minutes
Total Time: 2 hours 10 minutes
Yield: 6 servings
Category: Side Dish

Three Fun Twists on the Classic

This recipe is a wonderful friend. It loves to play dress-up. Here are three ways to make it your own. They are all simple and delicious.

Herb Garden:

Sprinkle fresh thyme or rosemary between the layers. It smells like a summer garden.

Cheesy Dream:

Add a fine sprinkle of parmesan on each layer. It makes a lovely, savory crust.

Garlic Lover’s:

Rub a peeled garlic clove on the hot skillet before you start. A gentle, cozy flavor.

Which one would you try first? Comment below!

Serving Your Masterpiece

This potato cake is the star. I serve it right in the middle of the table. Let everyone admire it. Then, slice it into wedges like a pie. It pairs beautifully with a simple roast chicken. Or try it with a bright, green salad. A dollop of sour cream on the side is lovely.

For a drink, a crisp apple cider is perfect. Grown-ups might enjoy a glass of chilled Chardonnay. The flavors dance together so nicely. Which would you choose tonight?

Storing Your Pommes Anna

This dish is best fresh from the oven. But leftovers happen. Let it cool completely first. Then cover it tightly. Store it in the fridge for up to three days.

You can freeze it too. Wrap the whole cake or slices well. Use foil and a freezer bag. It will keep for one month. Thaw in the fridge before reheating.

To reheat, use the oven. A microwave makes it soggy. Place slices on a baking sheet. Warm at 190°C until crispy again. I once microwaved it and learned my lesson.

Batch cooking saves busy weeknights. Make two and freeze one. This matters because good food should be a joy, not a rush. Have you ever tried storing it this way? Share below!

Fixes for Common Hiccups

First, your potatoes might turn grey. Do not soak them in water. The starch helps the layers stick. Just slice and build quickly. I remember when my first batch looked dull.

Second, the cake may fall apart. Press down firmly on each layer. Use enough clarified butter between them. This acts like glue. A good structure matters for that perfect flip.

Third, the top could burn. Use the parchment paper cartouche. It protects the top while baking. This simple step builds confidence. You know your creation is safe. 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 pure butter.

Q: Can I make it ahead? A: You can slice potatoes hours early. Keep them in a bowl of cold water. Dry them very well before using.

Q: What if I don’t have white pepper? A: Black pepper is fine. The specks will just be visible. Fun fact: Pommes Anna was named for a famous Parisian socialite!

Q: Can I make a smaller one? A: Yes, use a smaller pan. Just reduce the baking time a little. Watch for that golden color.

Q: Is the sea salt necessary? A: No, but it gives a lovely crunch. A sprinkle at the end is a tiny delight. Which tip will you try first?

From My Kitchen to Yours

I hope you love making this golden potato cake. It is simple, but so special. Share it with someone you care about. Food tastes better with happy chatter around the table.

I would be thrilled to see your results. Your kitchen stories make my day. Have you tried this recipe? Tag us on Pinterest! You can find me at @ChloesCozyKitchen.

Happy cooking! —Chloe Hartwell.