Herbed Potatoes Anna

Herbed Potatoes Anna is a classic recipe which adds a touch of elegance to a comforting potato side dish that pairs perfectly with Oven Roasted Turkey!

This Herbed Potatoes Anna Recipe is the perfect holiday side dish!

Because I have a food blog and the Mr. and I share an unabashed love for going out to eat, we’re often labeled as “foodies.” I don’t despise the term, but I’ve also never identified with it.

Wikipedia defines a foodie as someone who has an “ardent or refined interest in food.” While I most definitely have an ardent interest in food, I could hardly call it refined. Sure, I enjoy a chef-created menu with delicate flavors and gorgeous presentation, but most nights I’d just as soon have Creamy Mac and Cheese or a Classic Bacon Cheeseburger.

I’m not a food critic, a judge, or a gourmet. I simply love food in all it’s many elegant and not so elegant forms.

In my mind, this Herbed Potatoes Anna hits the sweet spot between simplicity and refinement. It looks lovely on the plate, but at its heart, this dish celebrates one of the simplest, most comforting flavor combinations out there: potatoes and butter.

What is Potatoes Anna?

I was thumbing through a vintage cookbook recently when a recipe for Potatoes Anna caught my eye. I had never heard of the dish before, but it sounded too good not to try.

Potatoes Anna (or Pommes Anna) is a classic French side dish composed of thin layers of potato brushed in butter, salt and pepper then baked until golden and crispy on the outside.

The finished dish is reminiscent of a potato pie, which is then inverted onto a plate and served in wedges. Run a fork through the crisp, crackly edges to reveal the tender, buttery slices inside.

Traditionally, Potatoes Anna is made with just potatoes, butter, and salt, but I’ve taken the liberty of adding fresh rosemary, thyme, and a sprinkling of Gruyere cheese. I hope Julia Child will forgive me.

Potatoes Anna Recipe | Neighborfoodblog.com

How to Make Potatoes Anna

There are various Potatoes Anna recipes out there, each calling for a different cooking method. Some use a cast iron skillet and are cooked entirely on the stove top, others are baked.

I find the baked method easiest and most attractive, so that’s the method I’ll be walking through today.

  1. Start by preheating the oven to 425 degrees and generously buttering a 10 inch round cast iron skillet or round baking dish.
  2. Use a mandolin slicer or food processor to slice potatoes to about ⅛ inch thick. They should be thin enough to be bendy but not paper thin.
  3. Assemble a work station with sliced potatoes, melted butter, chopped herbs, shredded Gruyere, and salt and pepper.
  4. Start by putting a slice of potato in the center of the baking dish, then layer the potatoes over top of it in concentric circles, all the way out to the edge.
  5. Brush with butter then sprinkle lightly with salt and pepper, herbs, and cheese. Remember, every layer will be seasoned so it’s best to keep a light hand with the salt and pepper.
  6. Repeat with remaining layers until no potatoes remain, ending with the butter. You should have 4-5 layers total.
  7. Cover the dish with aluminum foil (butter it if it’s touching the top of the potatoes) and bake for 30 minutes. Uncover the dish, then bake for an additional 30 minutes, or until the potatoes are golden.
  8. Remove the pan from the oven and run a knife around the outside of the pan. Like inverting a bundt cake, this is where you’ll need to take a deep breath and just go for it. 
  9. Place a large plate on top of the casserole dish then carefully invert the potatoes onto the plate. If desired, sprinkle the top with a final layer of cheese, place the plate back in the oven and broil for 3-4 minutes to brown the top. Garnish with fresh herbs and serve in slices, like a pie.
Potatoes Anna Recipe from Neighborfoodblog.com

Common questions about this Potatoes Anna Recipe

Can I make Potatoes Anna ahead of time?

Absolutely! In fact, this is a great recipe to make ahead of time for the holidays.

Once the potatoes are baked and inverted, allow them to cool. Cover with foil and store in the fridge for up to 24 hours.

To reheat, bake uncovered in a 350 degree oven until warmed through.

Can I bake Potatoes Anna in a springform pan?

I have not personally tried this, but I don’t think it would be an issue. I would, however, place the pan on a baking sheet in case there are any butter leaks.

What kind of potatoes work best?

I prefer Russet potatoes for Potatoes Anna, but Yukon Golds also work well.

Help! My potatoes stuck to the pan!

If you’re worried about sticking, spray the bottom of your pan with cooking spray, then add a round of parchment paper to the bottom before adding the butter and potato slices.

Herbed Potatoes Anna Recipe via Neighborfoodblog.com

An Affordable, Impressive Holiday Side Dish

Potatoes have always been a staple on holiday tables, but a recipe like this makes them the star of the show. Potatoes Anna is an incredibly affordable way to not only add a flavorful and comforting side dish to your menu, but to do it in style.

Leave it to the French to remind us why the humble potato is still the go-to side dish for so many occasions. There simply isn’t anything quite as alluring as potatoes and butter.

This recipe looks stunning on the plate and plays nicely with all the other Thanksgiving menu classics. Your guests will ooooh and ahh over the crispy golden edges and flecks of thyme, but at the end of the day, this is just a 5 ingredient recipe which makes the most of one of life’s simplest pleasures.

I love it not because it’s beautiful (although that’s certainly a bonus), but because it’s positively delicious. For a reluctant foodie like me, that’s all that really matters.

More Potato Side Dishes to Try

Herbed Potatoes Anna Recipe via Neighborfoodblog.com

Herbed Potatoes Anna

Yield: 8
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes

This beautiful Herbed Potatoes Anna runs the whole gamut of yummy potato textures. Crispy and golden brown on the outside, fluffy and buttery on the inside, all held together with just the right amount of Gruyere cheese.

Ingredients

  • 6-7 medium russet Idaho potatoes, peeled
  • 6 Tablespoons butter, melted, plus more for greasing the pan
  • 3 sprigs rosemary, roughly chopped
  • 3 sprigs thyme, roughly chopped
  • 6 ounces Gruyere cheese, shredded
  • Kosher salt and pepper

Instructions

  1. Preheat the oven to 425 degrees. Generously grease the tops and sides of a cast iron skillet or 10 inch round baking pan with 1-2 Tablespoons melted butter.
  2. Use a mandoline slicer to slice the potatoes into thin (1/8 in) circles.
  3. Assemble a work station with your potatoes, melted butter, the chopped herbs, shredded cheese, and salt and pepper. Start by putting a slice of potato in the center of the baking dish then layer the potatoes over top of it in concentric circles, all the way out to the edge.
  4. Brush the layer with butter then sprinkle lightly with salt and pepper, herbs, and cheese. Remember, every layer will be seasoned so its best to keep a light hand with the salt and pepper.
  5. Repeat with remaining layers until no potatoes remain.
  6. Cover the dish with aluminum foil (if it touches the top of the potatoes, be sure to butter the foil), and bake for 30 minutes. Uncover the dish, then bake for an additional 30 minutes, or until the potatoes are golden.
  7. Remove the pan from the oven and run a knife around the outside of the pan. Place a large plate on top of the casserole dish then carefully invert the potatoes onto the plate. If desired, you can sprinkle the top with a final layer of cheese and place the plate back in the oven and broil for 3-4 minutes to brown the top. Garnish with fresh herbs. Serve in slices, like a pie.

Notes

For make ahead instructions, see the body of the post above.

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Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 305Total Fat: 16gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 44mgSodium: 260mgCarbohydrates: 33gFiber: 4gSugar: 2gProtein: 9g

Please note nutritional information for my recipes is calculated by a third party service and provided as a courtesy to my readers. For the most accurate calculation, I always recommend running the numbers yourself with the specific products you use.

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55 Comments

  1. This looks so beautiful, I’m thinking about making it for Easter. Would it work if I baked it in a spring form pan? Do you think it would be possible to do russet and sweet potatoes to give it a nice splash of color?

    1. Good question! I think it would bake fine. My only concern would be if the butter would run out of the pan. I think if you try it with the spring form, you’ll definitely want to set it on top of a sheet pan in case there’s leakage. And sweet potatoes mixed in would be lovely!

    1. I think a spring form pan would work great! But I would set it on top of another sheet pan just in case there are butter leaks. Good luck!

  2. Hi,
    This looks and sounds delicious! Making night before and re-heating next day. Should I remove from pan after baking to store in fridge or just leave in pan until re-heated the next day? Thanks!

    1. I think you should be fine doing either! I have made this, removed if from the pan, eaten a few slices, refrigerated, and then reheated in the oven at 350 degrees the next day without a problem. I would just keep an eye on it and cover with foil if it starts to get too brown. Good luck!

    1. Hi Dana,

      So sorry for the delayed response. I was having some trouble with my commenting system! I have never tried this in a cast iron skillet, but I think it might be hard to get it out of the pan. Unless you wanted to serve it straight out of the skillet, I would probably stick to a round cake or casserole dish.

  3. What I hate is not being able to read the recipe on my tablet with all the Pinterest, Facebook and all the other social media posted on the side, where it gets in the way, with no way to close them so you can read the recipes.

    1. I’m really sorry it was showing up for you that way. Can you tell me what kind of device you were using when it displayed this way? I’m trying to make sure my settings work for all different sizes of device.

  4. Yay! I also love browsing old recipes that I can use and revised for new ones. I think this potato Anna, will be perfect for Family day. I’ll prepare this together with hong kong ice tea.. I’s from Mott 32, anyways. Too excited for Sunday to come =)

  5. Courtney, thank you for a beautiful recipe. May I make this the night before Easter? I once had a bad experience with either potatoes Anna or scalloped potatoes made the night before. They turned black. It was a disaster.

    1. Hi Barbara, It shouldn’t be a problem to make this ahead of time. I actually made mine, ate a few slices, refrigerated overnight, then reheated the entire thing in a 350 degree oven the following day. It turned out fine, so there shouldn’t be any blackness! If you notice it getting too dark, you can cover it with foil. Hope you enjoy!

  6. I’m with you on rather eating a burger than a fancy meal (but I’ll never turn one down) but pass me this potatoes anna over some fries! The last time I made one was a long time ago but it’s the perfect combination of buttery soft potatoes and the crispy ones. Your version is just stunning!

  7. I don’t consider myself a refined foodie either. Give me a burger over a dainty dish any day! Every year for Easter, we usually make scalloped potatoes, but this Herbed Potatoes Anna may just take the table!

  8. This is gorgeous! I don’t like the word foodie either, but I also don’t think people who refer to themselves as foodies are usually “refined” 🙂 I never know what to say, so I just say “food lover!”

  9. Holy whoa, that looks incredible, Courtney! I’ve never heard of Potatoes Anna either but it’s something I want to get acquainted with! Beautiful job on layering all those potato slices and those crisp, golden edges are perfect. It’s kind of like a potato chip casserole but so much more elegant. Not ashamed to say I could eat this entire thing by myself.

  10. I also think that people sometimes mis-judge us as “foodies” who are REALLY picky. Like, “I don’t want to take you to my favorite restaurant because you’ll probably hate it.” Except no, no I won’t. I love food, but I’m not super picky about it at all, if that makes sense. If I get served a sub-par dish at a restaurant, I’m not going to put up a big stink about it.

    Anywhoo, can you air-mail me one of these? Because the cheese-and-potatoes version of the foodie in me would love a big slice.

    1. So true Lori! I hate when people are afraid to share their creations or take me out to places because they think I’m picky and/or have too refined a palate. I simply LOVE food. I mean, let’s be real, I still make Kraft mac and cheese every now and then and still thoroughly enjoy it. Refined I am not. 🙂

  11. I’ve always loved potatoes Anna but this is the prettiest version of it I’ve ever seen. And adding the cheese is just genius because…cheese!

  12. What an elegant dish–absolutely gorgeous! I know what I’ll be making for Easter this year. Pinned.

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