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Layered Potato Cake {Pommes Anna}

Makes a medium sized potato cake if you use a medium to small skillet or 4-6 small slices
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Servings: 1 cake
Author: The Kitchen Prep

Ingredients

  • 1 tablespoons olive oil
  • 3 large russet potatoes scrubbed and dried
  • 4 tablespoons butter
  • 1 clove garlic smashed
  • Salt to taste for seasoning
  • ½ teaspoon chopped rosemary {or your favorite herb}

Instructions

Prep Potatoes:

  • Using a sharp knife or a mandolin, thinly slice potatoes into rounds. Work quickly {but carefully!} as potatoes will begin to discolor once they're cut.

Prep Butter:

  • In a small saucepan {or in a small bowl in the microwave}, melt butter with the smashed garlic clove to infuse the garlic flavor. Discard the garlic clove and set aside.

For Potato Cake:

  • Preheat the oven to 425 degrees. Heat about 1 tablespoon of olive oil in a medium skillet {I used an 8 inch} over medium heat. As the oil is heating, begin to place potato slices in a circular pattern, starting with the center. Continue to fill the skillet with potato slices until the entire thing is covered with one layer of potatoes. {Do a nice job as this is the layer that will be the top of the cake.}
  • Once the first layer is complete, brush with melted butter and sprinkle with salt and rosemary.
  • Repeat the process with the remainder of your potato slices, layering then brushing with butter and seasoning with salt and herbs until the skillet is almost full {or until you run out of potato slices}.
  • Let the potatoes brown on the stove top, about 15-20 minutes, then cover the skillet with a sheet of aluminum foil and place in the oven.
  • Bake for about 30-40 minutes, or until the potatoes are tender. {You should be able to insert a knife easily.} Remove the foil, and bake for another 10-15 minutes or until the top is slightly golden.
  • To invert potato cake: Place a plate that is slightly larger that the skillet over the top -- wear an oven mitt or use a kitchen towel. Carefully tilt the skillet over the sink, leaving a small gap for the excess oil to pour out. Invert the plate completely. The whole potato cake should slide out onto the plate. {If it doesn't, flip it over again and run a small spatula along the outside edges of the skillet to loosen.}
  • *The potato slices fused together enough to flip and cut, but there may be a few rogue pieces that want to get away. Using cheese does act as a "cement" for the pieces, so consider the addition if you're worried about an unstable structure! ;)