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| Alternative names | Anna potatoes |
|---|---|
| Place of origin | France |
| Main ingredients | Potatoes,butter |
Pommes Anna, orAnna potatoes, is a classic French dish of sliced, layered potatoes cooked in a very large amount of melted butter.
The recipe calls for firm-fleshed potatoes and butter only. Potatoes are peeled and sliced very thin. The slices, salted and peppered, are layered into a pan (see below), generously doused withclarified butter, and baked until they form a cake. Then the cake is flipped every ten minutes until the outside is golden and crisp. At the end of the cooking period, the dish is unmoulded and forms a cake 15 to 20 centimetres (6 to 8 in) in diameter and about five centimetres (2 in) high.[1] It is then cut in wedges and served immediately on a hot plate, usually accompanying roasted meats.
A special double baking dish made of copper calledla cocotte à pommes Anna is still manufactured in France for the cooking of this dish.[1] It consists of upper and lower halves which fit into each other so that the whole vessel with its contents can be inverted during cooking.
The dish is generally credited with having been created during the time ofNapoleon III by the chefAdolphe Dugléré, a pupil ofCarême, when Dugléré was head chef at theCafé Anglais, the leading Paris restaurant of the 19th century, where he reputedly named the dish for one of thegrandes cocottes of the period.[2] There is disagreement about which beauty the dish was named after: the actressAnna Judic orAnna Deslions.[1] InMastering the Art of French Cooking,Simone Beck andJulia Child comment that to many people, "pommes Anna is the supreme potato dish of all time".[1]
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