description Pommes Anna Overview
Pommes Anna is a classic French potato dish consisting of thinly sliced potatoes layered with clarified butter and baked until crisp. Historically attributed to chef Adolphe Dugléré, it was created at the Café Anglais in 19th-century Paris and named after a prominent woman of the era. The potatoes are traditionally cooked in a specialized round, heavy-bottomed copper pan, which produces a golden, cake-like consistency. It is served as an accompaniment to roasted meats and other main courses.
help Pommes Anna FAQ
What ingredients are used in Pommes Anna?
Pommes Anna is made from thinly sliced potatoes layered with clarified butter and salt, then cooked until the outside becomes crisp. Unlike a creamy potato gratin, the classic preparation does not depend on milk or cream.
Who created Pommes Anna?
The dish is generally credited to French chef Adolphe Dugléré at the Café Anglais in Paris around 1870. The name is often linked to Anna Deslions, although some historical accounts suggest other possible Annas. [Pommes Anna history](https://en.wikipedia.org/wiki/Pommes_Anna)
How is Pommes Anna different from gratin dauphinois?
Pommes Anna relies on potatoes and clarified butter to form a compact, crisp cake. Gratin dauphinois normally uses milk or cream and is softer, wetter, and more custard-like.
Why is Pommes Anna turned out of the pan?
Inverting the dish exposes the browned potato layers and gives the preparation its characteristic round cake shape. Traditional versions use a heavy pan or a special copper Pommes Anna dish so the layers stay tightly packed during cooking. [Pommes Anna history](https://en.wikipedia.org/wiki/Pommes_Anna)
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