Pommes Anna

Pommes Anna is a classic French dish of sliced, layered potatoes cooked in a very large amount of melted butter. The dish is named after Anna Deslions, a famous 19th-century courtesan, who was a regular at the Café Anglais where Adolphe Dugléré, the chef, created the dish in her honor.

History

Adolphe Dugléré, a student of the legendary chef Marie-Antoine Carême, created Pommes Anna at the Café Anglais, one of the leading Parisian restaurants in the 19th century. The dish was named after Anna Deslions, a famous courtesan who frequented the restaurant. The dish quickly gained popularity and has since become a staple in French cuisine.

Preparation

Pommes Anna is prepared by thinly slicing potatoes and layering them in a pan, traditionally a copper dish known as a "doufeu". Each layer of potatoes is generously brushed with melted butter and seasoned with salt and pepper. The layers are then compacted and baked until they form a cake. The dish is then flipped and cooked on the other side until it is golden and crispy.

Variations

While the traditional Pommes Anna is made with only potatoes, butter, salt, and pepper, there are many variations of the dish. Some chefs add herbs such as thyme or rosemary to the butter for additional flavor. Others may add cheese or garlic to the layers of potatoes.

In popular culture

Pommes Anna has been featured in various forms of media, including films, television shows, and books, often as a symbol of French culinary sophistication.

See also

• French cuisine
• Adolphe Dugléré
• Anna Deslions
• Café Anglais
• Marie-Antoine Carême

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