Pommes Chef Anne
Elevate your side dish game with the elegant and impressively simple Pommes Chef Anne, a French-inspired potato masterpiece that's as beautiful as it is delicious. This golden, crispy potato dish layers thinly sliced Yukon Gold potatoes with melted butter, a pinch of salt and pepper, and optional fresh thyme for a fragrant touch. Cooked to perfection in a skillet and oven-baked until tender, the result is a stunning caramelized crust that’s almost too pretty to eat. Perfect for pairing with roasted meats or poultry, this buttery, melt-in-your-mouth side dish is sure to steal the spotlight at any dinner table. With just 20 minutes of prep time and a handful of ingredients, Pommes Chef Anne is a must-try for lovers of classic French cuisine.
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Recipe Information
Ingredients
- 6 medium Yukon Gold potatoes
- 8 tablespoons Unsalted butter
- 1 teaspoon Salt
- 0.25 teaspoon Freshly ground black pepper
- 1 teaspoon Fresh thyme leaves (optional)
Instructions
Preheat your oven to 400°F (200°C).
Peel the Yukon Gold potatoes and slice them very thinly (approximately 1/8 inch thick) using a mandoline or a sharp knife.
Melt 6 tablespoons of butter in a small saucepan over low heat and use 1 tablespoon to grease the bottom and sides of a 9-inch ovenproof skillet or pan.
Arrange a layer of potato slices in a circular, overlapping pattern at the bottom of the skillet. Brush the layer lightly with some melted butter, sprinkle with a pinch of salt and pepper, and add a few thyme leaves if using.
Repeat the process, creating additional layers of potatoes, brushing with butter, and seasoning each layer until all the potato slices are used. Press down firmly on the layers to compact them.
Drizzle any remaining butter over the top layer of potatoes and place the skillet over medium heat on the stovetop for about 5 minutes to crisp the bottom layer.
Once the bottom is crispy, transfer the skillet to the oven and bake for 40-45 minutes, or until the potatoes are tender and the top is golden brown.
Remove the skillet from the oven and let the dish cool for 5 minutes. Carefully run a knife around the edge to loosen the potatoes.
Place a serving plate or platter over the skillet and invert it to unmold the potatoes. The crisp, golden bottom layer should now be on top.
Slice into wedges and serve immediately as a side dish for roasted meats, poultry, or vegetables.
Nutrition Facts
Calories |
1710 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.8 g | 124% | |
| Saturated Fat | 56.0 g | 280% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 2457 mg | 107% | |
| Total Carbohydrate | 211.3 g | 77% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 8.1 g | ||
| Protein | 25.2 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 190 mg | 15% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 5058 mg | 108% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
