Pommes Anna (Layered Butter Potato Cake)
Inspired by techniques from NYT Cooking, America's Test Kitchen and Serious Eats.
Thin potato slices are layered with ghee in a hot pan, cooked first on the hob then in the oven, pressed firm throughout, then inverted and cut into golden wedges.
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Method
- 1
Preheat and slice. Preheat the oven to 220°C (200°C fan) at least 20 minutes ahead, with a baking tray on the middle rack. Slice the potatoes 1.5-2 mm thick on a mandoline and don't rinse them - their surface starch is what glues the layers together as they cook.
- 2
Toss with ghee. Toss the sliced potatoes with all but 2 tbsp of the ghee, so every slice is lightly coated. Brush the frying pan with the remaining ghee and set it over medium-low heat, ready for the first layer.
- 3
Layer in tight rings. Starting at the centre of the pan, overlap the potato slices in tight rings to cover the base, seasoning lightly. Continue building layers the same way, alternating the direction of each ring and seasoning as you go, pressing down firmly every two layers. Pressing compacts the layers so they fuse into a single cake rather than staying loose.
- 4
Start on the hob. Cook the layered potatoes on the hob over medium-low heat for 10-12 minutes, until the base sizzles and starts to brown. This head start on direct heat gives the base a crust before the gentler, more even heat of the oven takes over.
- 5
Cover, then bake open. Press down hard with the spatula, cover with a lid or foil, and bake on the tray for 20 minutes. Then uncover and bake for a further 20-25 minutes, until a knife meets no resistance and the edges are deep golden. Covering first traps steam to cook the potatoes through, while the uncovered finish lets the top dry out and brown.
- 6
Rest, then turn out. Let the cake rest for 5 minutes, then run the spatula around the edge to loosen it, invert onto a plate, and cut into wedges to serve. The short rest lets the layers settle so they hold together cleanly when flipped and sliced.
Storage
Keep covered in the fridge for up to 2 days; this dish is best fresh and isn't recommended for freezing, as the layers can turn watery on thawing. Reheat slices in a hot oven until piping hot (74°C) to recrisp the edges. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- mandoline
- 25 cm heavy ovenproof non-stick or cast-iron frying pan
- large bowl
- pastry brush
- baking tray
- flat plate larger than the pan
- thin metal spatula
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 286 kcal |
| Protein | 4.2 g |
| Carbohydrate | 35.1 g |
| of which sugars | 1.6 g |
| of which free sugars | 0 g |
| Fat | 15.1 g |
| of which saturates | 9.3 g |
| Fibre | 4.3 g |
| Salt | 1 g |
Protein per 100 kcal
1.5 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
