How to make
Oven 390°F (200°C);
A cast iron pan or suitable heavy metal baking dish that can be placed in an oven;
Baking paper with the diameter of the pan.
The potatoes are cleaned, washed and immediately dried. They are not placed in water in order to preserve their starch, which is necessary for them to bond better with each other during baking in the oven.
With a suitable knife or a mandolin grater, on which the thickness of the cut can be adjusted, cut into thin round pieces / slices, if done by hand about 2 mm each slice/. Place in a bowl and set aside.
In a pan with a thick bottom, melt the butter until it boils and foam forms, which is removed with a spoon, pure butter should remain. This is how the recipe itself says to work with refined butter, but I didn't follow that, I just boiled the butter until it foamed. I set aside about 5 tbsp. of butter, which I will need for a later stage. Add the sprigs of thyme or dry thyme and a pinch of rosemary. Remove it from the heat.
The potato wedges begin to be arranged, starting from the middle of the pan, in a circle, followed by a second circle around the first and a third outer one. In the middle it should be slightly higher than the rest of the circles. Lightly sprinkle with salt and freshly ground black pepper and finely grated Parmesan. Pour with 2 tbsp. from the separated butter.
On top of these cylindrical circles, starting from the middle again, arrange a second layer of potatoes, sprinkle with salt and black pepper, a little grated Parmesan cheese and again drizzle with a little melted butter. A third round follows in the same manner.
After they are arranged on top, place the baking paper, press lightly and cover with a lid. They are transferred into the oven at 390°F (200°C) for about 30 minutes.
They are taken out, the lid and paper are removed and they are baked for another 20 minutes until they acquire a pleasant color.
They are removed from the oven.
Use a suitable spatula to go around the outer wall of the pan so that they do not stick during baking, place a suitable serving plate and turn them over. There is a moment of great care here, as the pan is extremely hot.
Cool for 10 minutes and serve.
They can be offered as a main course, accompanied by a salad, or as a meat side dish.
Pommes Anna (basically no translation, but roughly translated Anna's potatoes) is a classic French recipe to eat as a main dish or as a side dish.
They were suggested by the French chef Adolphe Dauglery, (a student of Careme), who owned the Cafe Anglais restaurant in Paris, a leading restaurant in the 19th century, but the recipe itself dates back to the time of Napoleon III.
The story goes that the recipe is named after the famous beauty and actress Anna Deslions.
The recipe is made mainly with refined butter, without any spices other than salt and black pepper, but it is now available enriched with a little thyme, a pinch or two of rosemary and grated parmesan.
In France, special trays/dishes with a copper lid are made, they are called la cocotte a pommes Anna.
