A classic French dish, Anna potatoes is a type of potato ‘cake’. To prepare it, thinly sliced, patted–dry potatoes are arranged in circles in a dish and, as each layer is added, the potatoes are buttered and seasoned. The dish is covered with foil and the top weighted down to force the layers together, baked until golden brown, then turned out. A heavy–based baking dish, a cast–iron frying pan, or a special copper ‘cocotte Anna’ dish will conduct heat well, giving the potato cake an even, brown crust.
Also known as — pommes Anna