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Pommes Anna with Chives (GF)

BY Kevin Lee Jacobs | September 6, 2016 49 Comments

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Last updated on October 10th, 2019

pommes anna with chives garnish chive stems 9-04-16Shall we learn a couple of French nouns today? Good. Pomme (de terre) is a potato.  Anna is…well, not exactly the “girl next door.” We’ll discuss Anna’s scandalous (and extraordinarily-busy) past in just a moment. First, let me assure you that Pommes Anna is a side dish par excellence!

pommes anna with chives 18 layers on orange towel 9-04-16I’m referring to the famous French “cake” that contains just four ingredients: thinly sliced potatoes, melted butter, and salt and pepper.  Cooked briefly on the stove top and finished off in a hot oven, Pommes Anna has a crisp, potato-chip-like exterior, and a soft and creamy interior. It’s beautiful to serve, and unfathomably delicious to eat.

If you have fresh chives in your garden, you can do what I did the other day, and sprinkle the minced herb between the potato layers. Chives give the dish an extra layer of “ooh-la-la.”

The “Anna” of Pommes Anna

Anna DeslionsPommes Anna was invented in the mid-19th century by chef Adolphe Dugléré, at the famed Café des Anglais in Paris. Dugléré named his creation for Anna Deslions, a prostitute who, over the span of her career, “entertained” 3 kings, 12 emperors, 18 princes, 34 dukes, 2 princesses and an assortment of actresses in the cafe’s private upstairs dining room.

And you thought you had a busy schedule.

Pommes Anna with Chives

Pommes Anna with ChivesTo start, grab a bunch of chives, and finely mince them.

pommes anna with chives 2 melt butter in large bowl 9-04-16

Then drop 6 tablespoons of butter into a large glass bowl, and heat them in the microwave until they melt — about 45 seconds. (Or, melt the butter in a small saucepan, and pour the works into a large bowl.)

pommes anna with chives 4 peel 3 lbs russet potatoesl 9-04-16Now peel 3 large (3 pounds) Russet or Yukon Gold potatoes…

pommes anna with chives slice potatoes in FP 9-04-16And cut them into slices not more than 1/8th-inch thick. I sliced my spuds on the slicing disk of a food processor. A mandolin will produce thin, uniform slices, too.

No picture of this next step, because yours truly forgot to take one: Tip the potatoes into the melted butter, and toss to coat.

pommes anna with chives 5 beloved non-stick pan 9-04-16Now obtain a heavy, oven-proof, 10-inch-diameter non-stick skillet. Or, do what I did this morning, and use a well-seasoned, 10-inch diameter cast-iron skillet.

pommes anna with chives 6 spray with Pam 9-04-16As anti-sticking-insurance, I sprayed the bottom and sides of my cast-iron subject with — gasp! — non-stick vegetable spray. A non-stick pan will not require this extra treatment.

pommes anna with chives 7 add veg oil 9-04-16Whatever skillet you use, add 1/4 cup of neutral-tasting vegetable oil (organic safflower for me), and swirl the pan to coat the bottom.

pommes anna with chives 8 arrange pot in center 9-04-16Fish out 4 of your prettiest potato slices, and arrange them, in overlapping fashion, in the center of the pan.

pommes anna with chives9 arrange pot clockwise 9-04-16Then overlap other attractive slices in a clockwise circle that extends all the way to the edge of the skillet. We’re being fussy about the arrangement of this first layer, because it will be on-view when we unmold our Pommes Anna.

pommes anna with chives 10 add s,p, chives 9-04-16Sprinkle the first layer with a pinch of kosher salt, black pepper, and — if you are using them –a flourish of minced chives.

pommes anna with chives 11 another layer 9-04-16Working counter-clockwise now, arrange a second layer of potatoes, and dust these, too, with salt, pepper, and minced chives.  Place your less-attractive potato pieces in the center of the circle.

Continue layering the potatoes in alternating circles, dusting all but the top layer with salt, pepper, and chives. I ended up with about 8 layers in my skillet.

pommes anna with chives 12 push down with pan 9-04-16Now set the skillet over a medium-low flame on the stove top.  When the oil starts to sizzle, push down on the potatoes with a 9-inch cake pan or pie plate. Move the cake pan around, so that all potatoes become slightly compressed.

pommes anna with chives 13 cover with lid 9-04-16Cover the skillet, and cook, over medium-low heat, for exactly 10 minutes. (Set your timer!) Meanwhile, center the oven rack, and preheat the oven to 450°F.

Remove the lid, and transfer the skillet to the preheated oven. Bake until the potatoes are definitely tender when pierced with a knife — about 30 minutes.

No picture of this next, vital step, because it is a 2-handed affair: While holding the handle of the pan with one mitted hand, and while holding the cake pan over the potatoes with your other hand, tilt the skillet over the kitchen sink to drain off excess fat.

pommes anna with chives 15 plate on pan 9-04-16Here comes the fun part! Set a serving plate or platter over the skillet…

Say 3 Hail Marys…

pommes anna with chives 16 et voila unmold 9-04-16And invert the two. If your pan was indeed non-stick (the reason I used vegetable spray), the cake will unmold without a hitch. You’re looking at Pomme Anna perfection, baby.

pommes anna with chives cut into 8ths 9-04-16Cut the cake into 8 equal pieces…

pommes anna with plated 9-04-16And serve each piece with…whatever you are having for lunch or dinner. For lunch today, I served my Pommes Anna with a sauteed ham steak, hot, buttered haricot verts, and a bottle of Sauvignon Blanc. The dish will give even a humble hamburger a touch of class.

One final note. Pommes Anna can be served hot, warm, or at room temperature. Consequently it is perfect for picnics, pot-lucks, and any dinner party at which kings, dukes, princes, and Hollywood types are present.  Do me proud and make this show-stealing side-dish, okay?

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And here’s the printable:

Print Recipe
5 from 4 votes

Potatoes Anna (Pommes Anna)

Crispy outside, soft and creamy inside, this French classic makes a crowd-pleasing side dish.
Prep Time10 mins
Cook Time45 mins
Course: Side Dish
Cuisine: French
Keyword: potatoes, cake, easy,
Servings: 8

Ingredients

  • 3 pounds Russet or Yukon Gold potatoes, peeled and sliced 1/8-inch thick
  • 6 tablespoons butter, melted
  • 1/4 cup neutral-tasting vegetable oil (i.e., safflower)
  • Seasonings: kosher salt and freshly-ground black pepper
  • Optional: fresh, finely-minced chives -- about 1/3 cup

Instructions

  • Put the potato slices in a large bowl, and toss them with the melted butter. Then pour the vegetable oil into a well-seasoned, 10-inch-diameter cast iron skillet (or oven-proof non-stick skillet), and swirl to coat the bottom. In the center of the skillet, arrange 4 potato slices in an overlapping circle. Arrange more slices in a clockwise, overlapping circle that extends to the skillet's edge. Dust this first layer with a pinch each of the salt, pepper, and (optional) chives. Working counter-clockwise, arrange another overlapping layer of potatoes, seasonings, and chives. Continue layering the potatoes in alternating circles, dusting all but the final layer with the seasonings and chives. When you are finished, you will have 6 or more potato layers in your skillet.
  • Set the skillet over medium-low heat. When the oil begins to sizzle (listen carefully!), press down on the potatoes with an 8- or 9-inch-diameter cake pan to compress them slightly. Then cover the skillet and cook, still over medium-low heat, for exactly 10 minutes. Meanwhile, center the oven rack and preheat the oven to 450°F.
  • Remove the lid, and transfer the skillet to the preheated oven. Bake until the potatoes are tender when pierced with a skewer -- about 30 minutes. Then, while holding the handle of the skillet with your mitted hand, and while holding the cake pan over the potatoes with your other hand, tilt the skillet over the kitchen sink (or a bowl) to drain off excess fat.
  • Place a carving board or serving platter over the skillet, and invert the two to unmold. Then cut the cake into 8 equal servings. Delicious hot, warm, or at room temperature.
A Name Change, and A Question for You
Flowers for the September Entrance Hall

Comments

  1. 1

    Catharine R. says

    September 6, 2016 at 1:53 pm

    How did I, a lover of French food, not know about this dish? Thanks for sharing the recipe, and my, how that Anna got around!

  2. 2

    Brooklyn Bob says

    September 6, 2016 at 1:55 pm

    You had me at “potato chip-like exterior.” Making this tonight, and raising a glass to Chef Dugléré and his upstairs patron!

  3. 3

    Susan Bankard says

    September 6, 2016 at 2:58 pm

    If one, not me of course, were feeling lazy and did not peel the Yukon Gold potatoes, would the dish turn out well, if not quite as pretty?

  4. 4

    Kevin Lee Jacobs says

    September 6, 2016 at 3:02 pm

    Hi Susan – Best to peel the potatoes. Otherwise, the brown skins will gum up the works, and the slices won’t crisp properly.

  5. 5

    Susan says

    September 6, 2016 at 3:15 pm

    This looks just yummy! I’m making it for dinner tonight. Thank you Kevin

  6. 6

    Connie says

    September 6, 2016 at 3:45 pm

    I lived for a summer in 1969 in the mountains outside of Aspen, Colorado. I worked at an outdoor restaurant and husky kennel. The potatoes we did were very similar to this recipe, but we used chervil instead. However, I think I’ll try chives this time. Thank you for reminding me of this recipe!

  7. 7

    Kate says

    September 6, 2016 at 3:48 pm

    My mother made this often when I was growing up and it was one of our family favorites.

  8. 8

    Kevin Lee Jacobs says

    September 6, 2016 at 3:58 pm

    Hi Susan – Enjoy!

    Hi Connie – Chervil. How I wish this elegant herb was available in my neck o’ the woods.

    Hi Kate – It’s a good mother who introduces her daughter to Pommes Anna. Lucky you!

  9. 9

    Mary in Iowa says

    September 6, 2016 at 5:34 pm

    Poor Mr. Potato is obviously experiencing a moment of horror at sight of the potato massacre.
    My grandmother was Anna, and I’m fairly sure the major part of her entertaining was confined to her grandchildren and other relatives. While her behavior was not scandalous, I’m betting some of us managed to scandalize her from time to time. Today, she would be 133, and I’ll pretend this beautiful dish is in her honor rather than the lovely, talented courtesan. I’ll just nip out to the rose garden now and snip some chives for my “Potatoes Grandma Anna”.

  10. 10

    Paula says

    September 6, 2016 at 6:32 pm

    The dish sounds marvelous, but the French word “pomme” translates to “apple” in English. “Pomme de terre” is the French equivalent of “potato.” So just as the French bastardized “pomme frite” (French fry), they have done the same to “pommes Anna!”

  11. 11

    Kevin Lee Jacobs says

    September 6, 2016 at 7:37 pm

    Hi Mary- Mr. Potato Head would like you to know that he prefers your grandmother to Mademoiselle Deslions.

    Hi Paula – You are right on all accounts. From what I understand, “pomme,” at least as it refers to “Anna” or “frite”, is simply an abbreviation of “pomme de terre.” I’ll have to discuss this with Juliette Miller, my 93 year old French friend!

  12. 12

    John says

    September 7, 2016 at 9:18 am

    I make a version of this for breakfast, with a single layer of sautéed potato, then pour a few beaten eggs on top and finish in the oven. Sometimes I add other cooked veggies and cheese to the eggs. When you flip it, it looks rather like your version.

  13. 13

    Catharine R. says

    September 7, 2016 at 10:45 am

    Kevin, I made this last night. Here’s my review:

    It’s delicious! With the help of my food processor, I managed to slice all the potatoes in (no kidding) 30 seconds. The finished dish looked exactly like yours, but no chives. Hubby loved it and requested it again when we entertain friends this weekend. Your Pommes Anna is a keeper!

  14. 14

    Stephanie L says

    September 7, 2016 at 10:49 am

    This looks wonderful, and an unusual alternative for the usual mashed potatoes. I printed the recipe, and will probably make it for Thanksgiving. Thanks for sharing, Kevin.

  15. 15

    Kevin Lee Jacobs says

    September 7, 2016 at 10:51 am

    Hi Catharine — So glad you tried the recipe, and that it worked out for you!

    Hi Stephanie L – Yes, a perfect dish for Thanksgiving (or Christmas, or Easter, or any time at all!).

  16. 16

    Becky says

    September 7, 2016 at 11:08 am

    I can’t wait to try this it looks great. Can you really spray a cast iron pot!? I’ve been shamead and terrified to try. Do you need to do anything special when cleaning it?

  17. 17

    Sharon says

    September 7, 2016 at 11:09 am

    Pardon my French, but… Je crois que mon mari va profiter de cette recette.

  18. 18

    Kevin Lee Jacobs says

    September 7, 2016 at 11:32 am

    Hi Becky – A well-seasoned cast-iron skillet is considered “non-stick.” Since I’m always a little nervous about molded dishes (which must be un-molded after cooking), I always spray the skillet first with non-stick spray. As for washing cast-iron, I never use soap. But I do rinse the item with very hot water, and then dry it thoroughly before storing.

    Hi Sharon – I think your husband will indeed enjoy this recipe!

  19. 19

    Anne-Marie says

    September 7, 2016 at 11:38 am

    speechless .. my favourite foods .. potatoes and butter. Thank you Kevin. J’aime des patates avec du beurre! (et une verre du vin va avec ca aussi) 🙂

  20. 20

    Kevin Lee Jacobs says

    September 7, 2016 at 11:49 am

    Anne-Marie – Oui, mon amie – potatoes are better avec beurre et vin!

  21. 21

    ALison says

    September 7, 2016 at 12:24 pm

    My kid will love the crunchy exterior. Is there an easy way to slice a whole potato using a food processor? The feeding tube is narrow and requires that I cut each potato in 1/2 or 1/3 which takes away from the ease of the machine as well as- more importantly- presentation of the dish!

  22. 22

    Kevin Lee Jacobs says

    September 7, 2016 at 1:05 pm

    Hi Alison – At first, I thought the feed tube on my FP was too small for handling whole potatoes. Then I found a video on youtube that showed the how-to. I had to cut the spuds crosswise in half, but I ended up with mostly beautiful, round slices. So that’s my advice for you: check your FP’s user manual, or better; find a tutorial on youtube!

  23. 23

    Pam R says

    September 7, 2016 at 2:08 pm

    This sounds great and I can’t wait to try it! Thanks Kevin!

  24. 24

    Deborah says

    September 7, 2016 at 2:15 pm

    Definitely will try this recipe but I’m sure my husband will request fried bacon bits between the layers. He’s one of those guys:)

  25. 25

    Kim says

    September 7, 2016 at 2:27 pm

    After making your fabulous tomato pie, I would make any recipe you shared! Looking forward to making this! Thank you

  26. 26

    Julie R says

    September 7, 2016 at 3:32 pm

    Thanks for the yummy potato recipe and also the interesting History lesson. My my, Anna was quite the busy gal wasn’t she ! I had not heard of this recipe or of Anna before this. Always learn something new from your blog. I like the idea of adding the minced chives to the potatoes. I have those in my garden and always looking for ways to use them. When I make this, I may sprinkle some shredded cheddar cheese on top, and serve it with a homemade dill dip. Oh, there are lots of possibilities with this recipe, yum !

  27. 27

    Kevin Lee Jacobs says

    September 8, 2016 at 7:26 am

    Hi Deborah – Crumbled bacon, if added between the potato layers, will turn this side dish into a main course. Good idea!

    Hi Kim – I’m so glad you enjoyed the Tomato Pie!

    Hi Julie R – Here’s a tip if you are adding shredded cheese to the dish: Sprinkle the cheese between the layers. This way, you won’t obliterate the crisp, beautiful “cobblestones” on top. Enjoy!

  28. 28

    Beverly, zone 6, eastern PA says

    September 8, 2016 at 11:30 am

    At first glance, I thought the come-on photo was a stack of crepes. But no, potatoes, in a mold! Pretty cool. I love the idea of adding chives between the layers. This recipe will give me a chance to experiment with my food processor whose big blade does not get used very often. Another great photo-essay, educational and amusing both.

    Reading through Anna’s list of “accomplishments” was certainly noteworthy. Too bad she did not write a kiss-and-tell book.

  29. 29

    Carol says

    September 8, 2016 at 8:18 pm

    I made this tonight, but only 1/4th for my husband and new. How delicious. Thanks for a delicious recipe. Carol

  30. 30

    Brenda Johnson says

    September 8, 2016 at 9:57 pm

    How happy I was to see Kevin appear with a big plate of this he had saved for me to “taste test”. Not only can I whole heartedly confirm how delicious this simple combination is…but would also like to share how beautifully it reheats!!! I popped it in a 350 oven for right around 30 minutes- super crisp top and bottom, while the inside remaind tender and lovely! (My hubby declared them “slammin’ potatoes”!!) This is a perfect “make ahead” dish, or sure fire “okay to have leftovers” kind of recipe!! (Oh we’ve all had those things that need to be consumed in their entirety or the dog won’t even touch them!! I assure you folks- very much not the case with this recipe) Thanks SO much for sharing Kevin!!!

  31. 31

    Tammy says

    September 9, 2016 at 4:13 pm

    I can’t wait to try it. Alas, my seasoned cast iron pan is 12″, not 10″. What modifications should I make, if any, to your recipe? Thank you!

  32. 32

    Brenda Hurley says

    September 13, 2016 at 10:37 pm

    Love the Mr. Potato Head and the history lesson on Anna! Oh, and the recipe looks amazing – I’ll be trying this soon!

    Thanks!

  33. 33

    Casey says

    September 14, 2016 at 6:09 pm

    Can I successfully try this recipe using other types of potatoes than Russet or Yukon Gold – like purple ones (even tho I know they change color when cooked)?

  34. 34

    Sue Smith says

    October 16, 2016 at 10:19 am

    I bet I could half that recipe and use my small cast iron pan. Then, I could actually flip that baby onto a plate. Think I’ll try it. Thanks, Kevin, for the great tutorial.

  35. 35

    Frank says

    November 17, 2016 at 12:30 pm

    Kevin…once again, a marvelously delicious and simple, (means doable to me) recipe… so many possibilities and variations…tried layering a little mild cheese in the middle… ohhh, that was ‘almost home cooking’…that is, it almost made it to the dinner table.
    …thanks for all of your good work… love your blog, please keep it up.

    Frank

  36. 36

    Maria Luisa says

    November 20, 2016 at 6:51 pm

    Hi Kevin, I just saw this recipe and I know is delicious because I have made it before, only with a slight variation, I add very thin layers of onions. I love the crunchiness that you get from the bottom layer of the iron skillet!

  37. 37

    Patil says

    December 7, 2016 at 12:23 am

    Good Lord… these were phenomenal! I used rosemary, as I didn’t have chives- my family devoured it!

  38. 38

    Connie says

    November 20, 2017 at 8:26 pm

    Oh my goodness, can’t wait to make this. I used to make something similar to this years and years ago that we called a “potato pancake” with Chervil. I’m going to be drooling until I get to the store to pick up some potatoes. Thanks, Kevin!

  39. 39

    Janice Forte says

    November 21, 2017 at 6:34 pm

    Our family will celebrate Thanksgiving at our son’s home. Kyle will be cooking for 20 in thanksgiving for his new heart which he received 18 months ago. Each day is a blessing and thank heaven, he is an excellent cook.

  40. 40

    Dale says

    December 23, 2017 at 7:19 pm

    Can the potatoes be sliced the night before then stored in the frig in water so they don’t turn gray? Will they still turn out ok in this dish?

  41. 41

    Maraya says

    September 3, 2019 at 11:02 am

    What?? No emperors or princesses at your dinner party?

  42. 42

    Patti Panuccio says

    September 3, 2019 at 11:21 am

    Thank you for another great recipe.

  43. 43

    Kevin Lee Jacobs says

    September 3, 2019 at 11:55 am

    Hi Maraya – My dinner parties always include a princess, plus one or more queens!

  44. 44

    Reenie says

    September 3, 2019 at 11:56 am

    Making this so I can be Queen of the realm amongst my 3 loyal subjects who love anything pomme de terre. Seems a title misnomer on several fronts, since Anna was a bit of a tart and your image at first glance I thought was an apple tart – might I suggest Tarte Anna?! 😉

  45. 45

    PAT says

    September 3, 2019 at 1:07 pm

    I love the recipe and the story. I will try it soon ( the recipe, not the story).
    Thanks.

  46. 46

    Maraya says

    September 3, 2019 at 1:11 pm

    Touché, Kevin!!! LOL!

  47. 47

    gloria says

    September 3, 2019 at 5:38 pm

    Did you say”serve hot or cold”???? I am on this baby like ants to sugar-
    Four ingredients and temperature immune- This is my kind of meal!!
    Thank You!!

  48. 48

    shirley welch says

    September 7, 2019 at 8:57 am

    5 stars
    Thank you for this ! my family LOVES all things potato ! this recipe will be on the menu for our next family brunch ~

  49. 49

    Martine CARONI says

    November 10, 2019 at 7:25 pm

    Thank you Kevin for this great recipe. My husband who is not a fan of potatoes thought it was delicious. I think the chives give this dish a wonderful taste.

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