Pommes Anna

Pommes Anna

By
From
Mark Hix On Baking
Serves
6-8
Photographer
Jason Lowe

One of my favourite cooking equipment finds was in E. Dehillerin, a fantastic shop in Paris that supplies the trade with cooking equipment and utensils. Sitting among all the copper saucepans was a two-piece pot used for baking and serving this classic potato dish. The larger part of the pot is used to hold the potatoes and the smaller lid for turning out and serving. Pommes Anna is rarely found on menus these days, although it still sticks clearly in my mind from college days. It makes a great centrepiece on the dinner table, and is an excellent accompaniment to meat dishes.

Ingredients

Quantity Ingredient
20g goose or duck fat
1kg large potatoes, peeled and thinly sliced
salt
freshly ground black pepper

Method

  1. Preheat the oven to 200°C.
  2. Heat a 26 cm cast iron pot or a deep oven-proof non-stick frying pan on top of the stove or in the oven. Remove the pan from the heat and rub the bottom of it with a little of the goose fat.
  3. Lay over enough potato slices to cover the surface of the pan, season lightly and rub with a little more goose fat. Continue to layer the pan with potatoes, lightly seasoning and rubbing with goose fat every couple of layers, until the potatoes are all used up.
  4. Bake in the oven for 1 hour until soft and golden brown, testing that the potatoes are tender with the point of a knife. If the potatoes look as though they are browning early, cover with foil. Turn the potato cake out onto a chopping board and cut into equal wedges to serve.
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