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Pommes Anna

A community recipe by

Not tested or verified by Nigella.com

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Introduction

the potato cooks down to form a solid cake which melts in the mouth

the potato cooks down to form a solid cake which melts in the mouth

Ingredients

Serves: 4

Metric Cups
  • 1 kilogram potatoes (waxy)
  • 75 grams butter (melted)
  • salt
  • freshly ground pepper
  • 2⅕ pounds potatoes (waxy)
  • 2⅔ ounces butter (melted)
  • salt
  • freshly ground pepper

Method

Pommes Anna is a community recipe submitted by ClaireM and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Slice peeled potatoes into rounds as thin as possible (1mm if you have a mandolin).
  • Butter a 15cm cake tin and arrange layer of potatoes over base - over lapping slices.
  • Drizzle with a little melted butter and season with salt and pepper. Continue layering, drizzling and seasoning until you have used all the potatoes.
  • Drizzle the remaining butter over the top and cook in preheated oven at 220 degrees C (425 F - gas mark7) for about 40 - 50 minutes or until very tender.
  • Press down potato slices 3 - 4 times during cooking to form solid cake.
  • Slice peeled potatoes into rounds as thin as possible (1mm if you have a mandolin).
  • Butter a 15cm cake tin and arrange layer of potatoes over base - over lapping slices.
  • Drizzle with a little melted butter and season with salt and pepper. Continue layering, drizzling and seasoning until you have used all the potatoes.
  • Drizzle the remaining butter over the top and cook in preheated oven at 220 degrees C (425 F - gas mark7) for about 40 - 50 minutes or until very tender.
  • Press down potato slices 3 - 4 times during cooking to form solid cake.
  • Tell us what you think