Pommes Anna

— The Method

How it comes together.

1. Step 01

   I begin by heating the oven and preparing a heavy ovenproof skillet or cake pan with a generous brush of melted butter. Then I peel the potatoes and slice them very thinly on a mandoline, about 1 millimeter to 1/8 inch thick, keeping the slices as even as possible. Uniform slices are what let the layers compact beautifully instead of cooking unevenly. I do not rinse them, because I want the natural starch to help the layers bind into a proper cake.

2. Step 02

   I season the slices lightly as I build, arranging the first layer in overlapping circles with extra care because that will become the presentation side once the pommes Anna is unmolded. Each layer gets a brush of butter, a small pinch of salt, a touch of white pepper, and sometimes a little thyme if I want a more aromatic finish. As the layers rise, I press down gently with my hands to remove air pockets and keep the cake compact. It should already look neat and intentional before it ever goes into the oven.

3. Step 03

   Once the pan is full, I pour the remaining butter over the top and press the potatoes firmly so the layers settle. I start the pan on the stovetop for a few minutes to encourage that first contact browning, then move it into the oven to bake until the center is tender and the exterior turns deeply golden. By the time it is ready, the kitchen smells like roasted butter and toasted potato edges, which is exactly what I want. A knife inserted in the center should pass through with almost no resistance.

4. Step 04

   I let the pommes Anna rest briefly, then invert it carefully onto a plate or board and return it to the oven if I want even more crispness on the second side. The finished cake should slice cleanly, showing distinct layers that hold together without feeling dense. When you cut into it, you want that soft crackle from the crust before the knife glides through the middle. I serve it hot, in wedges, beside roast meats, fish, or even a bright salad if I want the potatoes to be the star.