Name: Pommes Anna
Prep time: 32 min
Cook time: 33 min
Total time: 65 min
Yield: 4 servings
Cuisine: french
Ingredients: 2 pounds pomme de terre (potatoes, thinly sliced); 1 large oignon (onion, thinly sliced); 4 tablespoons butter (divided); 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon fresh thyme (optional but recommended)

Pommes Anna

Pommes Anna is a classic French potato dish featuring thinly sliced potatoes and caramelized onions layered together and cooked until golden and crispy. This elegant yet simple dish showcases the natural flavors of potatoes and onions, making it a perfect side dish or light main course.

65 min

Medium

4 servings

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Taste Profile

Sweet4/10

Salty4/10

Sour0/10

Umami4/10

Spicy0/10

🥄 Texture

The exterior develops a golden, crisp crust and browned edges while the interior remains layered and tender with a creamy, melt-in-the-mouth quality from the butter. Slices hold together but yield easily when cut.

👃 Aroma

A rich buttery scent dominated by sweet, caramelized onion notes and toasty browned potato aromas. A subtle herbal lift from thyme completes the profile.

🍷 Pairs Well With

A crisp, dry sparkling wine (Champagne or Cava) or an unoaked Chardonnay to cut the richness; alternatively a pale ale or a light-bodied Pinot Noir.

🥗 Side Dishes

A simple green salad with tangy vinaigrette, roast chicken or seared fish, or steamed green vegetables (haricots verts or asparagus) to balance the richness.

Instructions

Peel and thinly slice the potatoes using a mandoline or sharp knife. Place sliced potatoes in a bowl of cold water to prevent oxidation and remove excess starch.

Thinly slice the onion into rings or half-moons, keeping the layers separated.

Preheat your oven to 400°F (200°C). Heat 2 tablespoons of butter in a 10-inch cast iron skillet or oven-safe non-stick pan over medium heat.

Add the sliced onions to the skillet and cook for 8-10 minutes, stirring occasionally, until they become soft and golden. Season with a pinch of salt and pepper. Transfer caramelized onions to a plate.

Drain the potatoes thoroughly using a clean kitchen towel to remove as much moisture as possible. This step is crucial for achieving crispy results.

Add the remaining 2 tablespoons of butter to the same skillet over medium-high heat. Once melted and foaming, begin layering the potato slices in a circular pattern, slightly overlapping them.

Create alternating layers: potatoes, then a layer of caramelized onions, then more potatoes. Season each layer with salt, pepper, and thyme. Continue until all ingredients are used, finishing with a layer of potatoes.

Press down gently on the layers using a spatula to compact them. Cook on the stovetop for 5 minutes until the bottom begins to brown and crisp.

Transfer the skillet to the preheated oven and bake for 25-30 minutes until the potatoes are tender when pierced with a fork and the top is golden brown.

Remove from the oven and let rest for 5 minutes. Carefully slide onto a serving plate or cut into wedges directly in the skillet. Serve hot.