When I got my first cookbook at the age of about 8 for Christmas I found a recipe for Potatoes Anna. At the time I had never heard of Potatoes Anna, I only knew that any recipe that shared my name and contained potatoes MUST be delicious!
Well, the recipe in the “Boys and Girls Cookbook” is good, but of course, the instructions are adapted so children can easily create the dish. The actual method for making this incredible potato cake originated with the French and is easy but a tad bit time consuming. The French call it “Pommes Anna.”
The best thing about this elegant side dish…you can make it early in the day and reheat it before serving. Well, maybe that’s the second best thing. The BEST thing about it is…it’s only 2 ingredients, potatoes and butter! Carbs and fat. Love and marriage.
Look at these golden crispy layers of potato.
And inside the potatoes are tender and creamy. Mmmmm-mmm-mmm.
Be sure to use good quality butter that has been clarified. You can also use ghee. Clarifying butter removes the milk solids so it has a higher smoke point, which prevents the bottom of the potatoes from burning as you’re layering them. Here is our recipe for Clarified Butter.