Elegant Simplicity: Potatoes Anna Recipe and History
Potatoes Anna, or "Pommes Anna," is a classic French dish that transforms humble potatoes into a sophisticated culinary delight. Named after the 19th-century actress Anna Deslions, this dish is celebrated for its simplicity and elegance, requiring just a few essential ingredients to create a stunning presentation. At its core, Potatoes Anna is a testament to the transformative power of cooking techniques, elevating thinly sliced potatoes to new heights of flavor and texture.
The beauty of Potatoes Anna lies in its unique and meticulous preparation. Thin potato slices are meticulously layered in a skillet, each brushed with melted butter and seasoned with a touch of salt and pepper. As the layers build, the dish forms a cohesive, golden-brown cake that is crispy on the outside and tender on the inside. The slow cooking process, which allows the potatoes to meld together, creates a visually striking and delectably rich dish, making it a true masterpiece of French cuisine.
Perfect as a side dish or the centerpiece of a vegetarian meal, Potatoes Anna pairs beautifully with various mains, from roasted meats to grilled vegetables. Its buttery, crisp exterior and soft, flavorful interior make it a favorite among casual and seasoned chefs. Enjoy the timeless elegance of Potatoes Anna and elevate your next meal with this exquisite dish.
Potatoes Anna History
Potatoes Anna is a classic French dish that originated in the late 19th century. It is named after Anna Deslions, a renowned Parisian courtesan and actress of the time. Chef Adolphe Dugléré, who worked at the famous Café Anglais in Paris, created the dish.
Legend says Chef Dugléré created Potatoes Anna for one of Anna Deslions' banquets or private dinners. The dish quickly gained popularity for its simplicity, elegance, and deliciousness.
The preparation of Potatoes Anna involves thinly slicing potatoes and then layering them in a circular pattern in a skillet. Each layer is typically brushed with butter, seasoned with salt and pepper, and sometimes sprinkled with herbs like thyme or rosemary. The skillet is then simmered over medium heat until the potatoes are tender and the exterior becomes crispy and golden brown.
Potatoes Anna showcases the French culinary principle of transforming simple ingredients into a visually appealing and flavorful dish. Over the years, it has become a staple in French cuisine and a favorite among chefs and home cooks alike for its versatility and timeless elegance. Today, Potatoes Anna remains a classic dish that continues to be enjoyed worldwide.
What Type of Potatoes Should You Use?
The best potatoes for Potatoes Anna are typically waxy potatoes that hold their shape well when cooked. Here are some excellent choices:
- Yukon Gold Potatoes: These potatoes have a creamy texture and a slightly buttery flavor, which works beautifully in Potatoes Anna.
- Red Potatoes: Red potatoes also hold their shape well and have a slightly sweet flavor that complements the dish.
- Fingerling Potatoes: Fingerlings are small and narrow, making them easy to slice thinly and arrange neatly in the skillet for Potatoes Anna.
- Charlotte Potatoes: This variety is popular in French cuisine and is known for its firm texture and waxy consistency, which makes it ideal for this dish.
When choosing potatoes, look for ones that are uniform in size and shape for consistent slicing. It's important to slice the potatoes thinly and evenly so that they cook evenly and create the desired layers in the dish.
Pommes Anna
📖 Recipe
Potatoes Anna or Pommes Anna
Ingredients
- 6 tablespoons melted butter
- 3 large russet potatoes
- salt & black pepper to taste
Instructions
- Preheat your oven to 375º F.
- Coat the bottom of a shallow baking pan or casserole pan with 2 tablespoons of melted butter.
- Arrange one layer of the potato slices on the bottom of the pan in an overlapping spiral, covering the entire bottom of the pan. Brush with some of the melted butter, season with a little salt & pepper.
- Repeat layering the potato slices until there are no more. Be sure to brush each layer with some of the melted butter and a little salt & pepper.
- Cover the pan with foil and bake for 30 minutes. Uncover and continue baking until the potatoes are tender and golden, about 15 to 20 minutes more.
- Let the pan potatoes cool down for 5 minutes before serving. To serve, cut into wedges.
Alternatives
- Anna and Onions:
- Alternate layers of potatoes with layers of thinly sliced yellow onions.
- Pumpkin Anna:
- Replace the potatoes with thinly sliced pumpkin or butternut squash. These vegetables can also be layered alternately with potatoes.
- Add a sprinkle of nutmeg with the salt and pepper between the layers.
Anna Meets Meg's Potatoes
- My wife made this dish with butternut squash. She used 1 squash that she peeled, seeded and sliced thin with the help of our food processor.
- She alternated layers of potatoes and squash as described above and topped it off with Parmesan cheese.
- She wasn't sure if she sprinkled a little nutmeg between layers but to me, "It couldn't hurt."
Tracy W
The original and all its variations sound wonderful. I know I'd love the squash one. I make a similar dish (got it from the potato bag of all places!) from my newlywed years, layering the potatoes with shredded swiss and shredded parmesan in addition to the melted butter and the salt and pepper. It's very cheesey and very good with a simple pork roast or roast beef au jus. Now that I'm thinking on it, I'll be it's yummy with sweet potatoes mixed with the yellow golds.