Mold of sliced potatoes baked in butter (Pommes Anna) from Mastering the Art of French Cooking, Volume Two by Julia Child and Simone Beck

  • boiling potatoes
  • butter

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • SpatulaCity on November 10, 2023

    Was delicious, but I’m curious how crispy the exterior should be. The exterior layer of potatoes were very crispy, crunchy, and then the interior potatoes melted together. For the amount of butter used these potatoes were surprisingly not overly rich. Though a good amount of butter was left in the pan, and splattered all over my counter during the flip, so it doesn’t all get absorbed. I appreciated how little effort goes into making this showstopper! Would love some chives sprinkled on top.

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