Pommes Anna

"Potatoes layered with garlic butter, onion slices and Parmesan and baked until crisp on top, tender underneath. This is the best Pommes Anna I've ever had. It takes a little time to put together but the results are well worth it. Please don't try to lower the amounts of butter or cheese in this dish, it's supposed to be decadent. I make this in a white quiche plate with fluted edges and it is very beautiful and impressive. From Flavors, a San Antonio Junior League cookbook, credited to Mrs. Edgar M. Duncan (Linda Wyatt)"
photo by PaulaG photo by PaulaG
photo by PaulaG
photo by ncmysteryshopper photo by ncmysteryshopper
photo by Queen Dragon Mom photo by Queen Dragon Mom
photo by PaulaG photo by PaulaG
photo by Nimz_ photo by Nimz_
Ready In:
2hrs 5mins




  • Slice potatoes in 1/8-inch thick rounds and soak in ice water for at least 30 minutes. Drain slices and pat dry with paper towels.
  • Combine butter and garlic.
  • In a deep 10-inch greased pie plate or casserole, arrange 1/3 of the potato slices in slightly overlapping fashion, beginning with the outside edges and continuing the circle design to center of dish.
  • Layer 1/3 of onion slices, broken into rings, on top of the potatoes, then 1/3 of butter mixture, salt, pepper, paprika and cheese. Repeat this process 2 more times, ending with cheese on top.
  • Bake, covered at 400 degrees for 1 hour. If cheese is not brown on top, place under broiler for 4-5 minutes. Cut in wedges to serve.

Questions & Replies

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  1. This is wonderful company fare!! I prepared it about 4 hours before dinner, covered it, and left on the counter until ready to cook. I made it exactly like the recipe, using only half the onions - it was perfect and looked beautiful in my white quiche dish. Not a single bite left after dinner for four!!! I will be using this recipe over and over again! Thanks!!
  2. Made this last night with a few modifications but still turned out beautiful! Make sure you have all of your ingredients ready to assemble if you use a cast iron skillet that is preheated to get that bottom layer a little crispy otherwise the bottom gets super crispy and, presentation-wise, not so pretty if you flip it. I thinly sliced shallots and added thyme between each layer. I did gorget the cheese between layers but I did use a micro plane to shred some on top when finished. In the end, I did not end up flipping it but it still looked perfect. I will definitely be making this again...sans cutting off a little of my nail using the mandolin! LOL
  3. This is so good. The only ingredient I added is sliced deli turkey meat and a bit of olive oil on top. Yummy.
  4. Made this tonight. It was great. I added two teaspoons of black truffle oil and it was perfect. Will be making.g again.
  5. Excellent potato dish! I served this on Christmas day and it was well worth the time and effort. I even forgot the Parmesan until the last layer and it was still delicious (no leftovers). This will go into my "company's coming" file. Thanks, Longhornmama, for sharing!


  1. We just loved it and couldn't get enough of it. Had to make it three times due to demand from my family. Followed the recipe as is, the only thing I changed was soaking the slices of potato in milk instead of water.



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