Pommes Chef Anne

October 6, 2009 · 25 comments · Print This Post

in Appetizers, Breakfast, Dinner

Pommes Chef Anne

At one point I used to Tivo half of the Food Network’s programming but now I have it down to just a few. The celebrity chefs I still enjoy watching include Ina Garten, Ellie Krieger, and Anne Burrell. I especially love how exuberant Anne is about food. She exclaims and makes sweeping gestures all while whipping up these mouthwatering rich dishes that make me want to lick my television screen. I think some people find her a bit abrasive but I feel like I learn something new each time I tune in.  There’s something about her upscale comfort food style of cooking that really speaks to me.

Pommes Chef Anne

After I watched Burrell make her self-titled recipe, Pommes Chef Anne, I finally tabled all of my prior excuses as to why I shouldn’t purchase a mandoline and went out and picked one up. It’s not especially fancy but it does the job for the time being.

I also really wanted to make this with multi-colored potatoes so instead of simply composing the potato cake from russets I opted for utilizing a bag of red, blue, and yellow roasting potatoes. This doesn’t show through as distinctly as I’d hoped but I still feel that it gave the dish a nice twist. In the end CK and I demolished the entire plate in one sitting. Simple dishes made well will always pay off. This is doubly true if they’re also pretty to look at.

Pommes Chef Anne

Pommes Chef Anne
Originally published by Chef Anne Burrell

3 russet potatoes, scrubbed clean (Erin’s Note: I used red, blue, and yellow roasting potatoes).
Extra-virgin olive oil
3/4 cup grated Parmigiano
Kosher salt
Special Equipment: Mandoline, 8-inch nonstick saute pan

Preheat the oven to 425 degrees F.

Working 1 potato at a time, slice very thin on the mandoline. It is important to work with purpose here (quickly) because the potatoes will discolor. Do not put the potatoes in water because this will wash the starch off the potatoes. Coat an 8-inch nonstick saute pan with olive oil, using the potato slices starting from the center make concentric circles of potatoes. Remember that eventually the bottom will be the top so it is important for the first circles of potatoes to look pretty. Brush each layer with olive oil and every 2nd or 3rd layer sprinkle liberally with grated Parmigiano and salt. After every layer of potatoes press the potatoes so they are very compact. Repeat this process with the remaining 2 potatoes.

Place the pan of potatoes over medium heat and cook until the olive oil begins to sizzle and the potatoes begin to brown on the bottom. Put the pan in the preheated oven and bake for 20 to 25 minutes. Remove the pan from the oven and place a tight fitting lid on the pan. Drain the excess oil out the side of the pan. THIS STEP IS EXTREMELY IMPORTANT: After the excess oil has been drained, completely flip the pan so the cake is turned out onto the bottom of the lid, then slide the cake off the lid back into the pan so the brown side of the cake is now up and the top becomes the bottom. We see now why draining the excess oil is important – if you attempt this without draining the oil it will drain out on your wrist and burn you.

Return the cake to the oven and bake for another 10 to 15 minutes or until the cake is fork tender. Cut into wedges and serve.

Pommes Chef Anne

{ 25 comments… read them below or add one }

1 F_D October 6, 2009 at 7:55 pm

Super drool worthy! (but I *am* a sucker for a thinly sliced potato…)


2 Bob October 6, 2009 at 10:08 pm

Holy crap. That looks wicked good! I think I need to shelve my mandolin excuses too. Heh.


3 kristina October 7, 2009 at 3:20 am

Oh wow! I’ve never heard of Anne Burrell (I blame it on living in England for most of the year), but I’ll definitely be tuning in when I fly home at the end of the month. K x


4 Jennifer October 7, 2009 at 9:19 am

I’d like to delay a mandolin purchase until our wedding registry. You are, however, tempting me to not be so patient. With layer upon layer of potatoes, I’m finding this recipe irresistible.


5 [email protected] October 7, 2009 at 9:44 am

I tried something like this once, and failed. It involved lots of butter and it stuck to my cast iron skillet.

Also, my French is apparently terrible, because for some reason I thought those were apples. My high school French teacher would be so disappointed in me.


6 kbug June 8, 2010 at 6:57 am

No, you are correct. Pommes are apples, pomme de terre are potatoes. Anne mis-named her dish but it sure looks good!


7 Liz Anderson October 7, 2009 at 9:59 am

I don’t own one of those high dollar mandolines; I purchase them at the Thrift Store. When they lose their sharpness, they are easily replaced with another quick trip to the Thrift Store, and I get more out of them than I’ve ever paid.

Use your man-do to make angel hair coleslaw shreds. Wunderbar! Or slice cucumbers and carrots to quick pickle. I wouldn’t be caught without one.


8 Curt October 7, 2009 at 10:26 am

I’m glad to find another Anne fan! It took me about 3 shows to get past being put off to find out her quirks are more fun than annoying.

I’ve done a variation on this, and loved it, too. I add porcini mushrooms between the layers, something I read in Gourmet years ago, so I was glad to see her do this on the show to remind me to do it again. My niece called it “potato pizza” for some reason. Yours looks perfectly done!


9 Erin October 7, 2009 at 11:27 am

Oh yay! I’m not alone. Anne is great, right?! She absolutely grows on you. I wish more people would give her a chance. I love your idea about adding mushrooms to this dish. Great suggestions!


10 Dolce October 7, 2009 at 10:35 am

This is a nice “potato cake” with a tortilla kind of look 🙂


11 Hänni October 7, 2009 at 11:06 am

Mmmm. Hearty potatoes = perfect for fall? And also, your spatula is spectacular.


12 Erin October 7, 2009 at 11:23 am

The spatula is from the French Bull utensil set that I coveted for years. Melissa bought it for my birthday this year though. They’re so fabulous. You should get a set! http://www.givesimple.com/items.aspx?product=515


13 Dani October 7, 2009 at 3:52 pm

This looks sooooo good! With so few ingredients. Yum!


14 Jeff D October 8, 2009 at 12:51 am

I largely agree with Tony Bourdain is that Food Network is now largely unwatchable. They’ve run off just about every good chef and replaced them with some kind of “personality” who is clearly NOT a chef.

It’s almost like watching MTV go from showing videos to the reality-based garbage it shows today.

And now they are taking one of their better shows (Iron Chef) and doing a reality show for the next Iron Chef? The whole point of Iron Chef is that the chefs are, by acclamation, amongst the best around. Not the winners of some game show.

I find myself watching Emeril Green more than any Food Network show because I actually get good ideas and ways to combine ingredients from his show….since he actually knows how to cook.

(end rant)


15 Theresa October 8, 2009 at 3:32 pm

Yum! Two of my favorite foods (potatoes and cheese) combined into a fantastic and simple dish. This is my kind of food!

Only problem is that mandolins make me really nervous ever since I took a chunk out of my pinky finger while using one years ago. Pro Tip: ALWAYS use the hand guard!


16 natalie October 8, 2009 at 4:16 pm

wow! this is so great! you are awesome! i just found your blog. it is so cute and so are you! i can’t wait to keep reading!!


17 Elina October 8, 2009 at 4:54 pm

This looks absolutely incredible. I actually finally purchased a mandoline this weekend after finding excuses for not buying one for years. I’m saving this recipe. I bet it’s really impressive for company too! 🙂


18 Tabby October 8, 2009 at 8:37 pm

Wow that is the coolest looking potato thingy ever! I am saving this one for sure. Have a good one:)


19 Elissa October 9, 2009 at 5:31 pm

The shot of the unbaked potatoes is beautiful… I love the colors! I don’t own a mandoline and am truthfully a bit scared of them, but the results are just beautiful!

I’m a huge fan of Ina Garten too but I hadn’t heard of the other two chefs you mentioned… I’ll have to take a look at them!


20 [email protected] on Art October 10, 2009 at 4:11 am

Those potatoes are so beautiful when they are sliced…who would have thought!?


21 Dana October 11, 2009 at 5:35 pm

It is amazing that something so lovely could come from such simple ingredients!


22 Shannon October 17, 2009 at 7:22 am

ooh wow, this looks like a great!


23 lux November 3, 2009 at 9:16 pm

it’s interesting that she is calling these “pommes chef anne” as it seems to just be the classic “anna potatoes” – perhaps just a bit of wordplay on her part. the only difference i see is the addition of parmesan cheese and a bit in the cooking process; they can generally be cooked without that pesky “flip step”, it’s done by browning the bottom layer first on the stove, and then just popping the whole thing in the oven (covered) until cooked through, then removing the cover and letting the top crisp up – might save some mess, and gives less opportunity for them to fall apart. (: and yes, this recipe is so, so delicious!


24 Caren November 2, 2011 at 2:17 pm

I am glad to see that it worked out for someone who isn’t a “chef”. I have been wanting to try these every since I saw Anne make them. I am a huge Anne Burrell fan and always DVR her shows so I can watch and delete or keep them as I want.
The color doesn’t show through near as much as it did in person, I suspect but kudos on “byoc”!


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