Classic Pommes Anna - Simple French Gratin Potato Cake

By French Tart on August 24, 2007

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    1. 1 kg waxy potato, peeled and very thinly sliced
    2. 225 g butter, melted
    3. salt
    4. fresh ground black pepper


  1. Pre-heat the oven to 200°C/gas 6.
  2. Put the potato slices in a colander and rinse under running water to get rid of the starch. Place on a cloth in a single layer and pat dry.
  3. Generously grease the base of an ovenproof pan or baking dish with melted butter.
  4. Arrange the potato slices in the pan in overlapping circles , brushing butter over each layer and seasoning as you go.
  5. Cover with greaseproof paper or a lid. Bake in the oven for 45minutes or up to 1 hour. Test with a skewer to see if the potatoes are done.
  6. Cooks Notes:.
  7. Cook this in a cast-iron, heavy-bottomed, stubby-handled frying pan that goes in the oven. Traditionally it should be lidded - mine isn't, so I use greaseproof paper.
  8. Historical Note:.
  9. Mrs. Landemare's original recipe is:.
  10. Potatoes. Fresh butter.
  11. Peel some potatoes and cut into very thin rounds the size of a florin. Wash in salted water and dry very well in a cloth. Well butter an omelette pan. Place a layer of potatoes on the bottom. Cover with oiled [melted] butter, pepper and salt. Repeat these layers until the pan is full and cook in a medium [350°F] over until brown [40-60 min.] Remove from the oven, turn out and cut into slices or serve whole in a dish.