Pommes Anna - My version of this French classic.

Layer upon layer of delicious potato slices.


  • 6 pcs large baked potatoes
  • 150 gram butter
  • 2 cloves garlic
  • 3 tbsp finely chopped fresh thyme
  • 100 gram parmesan cheese
  • salt and pepper

This is a well-known French preparation method for potatoes. There are many methods and different ways to make them, but all have in common that they are thin potato slices that are baked in good quantities with good butter. Here is my version of this dish. By using baking tins / muffin tins, the job becomes even easier and looks nice when they are to be served.

Step 1

Start by cutting the potatoes into thin slices. I use a mandolin, but it also works with a cheese grater or a sharp knife.

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Step 2

Find a saucepan and add butter, thyme and mashed garlic. Melt the butter over medium heat and let it steep for a few minutes to bring out the good flavors.

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Step 3

Pour the butter over the potato slices, grate the parmesan cheese and pour over the potatoes and add plenty of freshly ground pepper and salt. Spend a few minutes mixing well so all the potatoes are covered with butter and the good flavors.

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Step 4

Lay the potato slices layer by layer in a greased pan. Fill each pan well as the potatoes become a little smaller during frying. Finish by sprinkling a little more parmesan cheese, salt and pepper.

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Step 5

Fry the potatoes for 60 minutes at 195 degrees. Let rest a bit before serving. You can also keep the potatoes warm at 70 degrees until serving. The potatoes can also be prepared the day before and stored in the refrigerator until serving.

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