This dish is such a classic in France that a special piece of equipment was invented to make it in, called a cocotte aux pommes Anna. This is a copper pan with a top and bottom half that fits together and lets you turn the dish repeatedly as you cook it, meaning the potato slices turn a beautiful golden brown on both sides. Never fear though, you can still make it without one – just use a muffin/Yorkshire pudding tray instead.
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1.3lbs potatoes,semi waxy with firm flesh – Yukon gold, Rooster, Maris Peer
1 stick unsalted butter, plus extra to grease
Salt and pepper
Optional extras
Few drops of truffle oil
A few sprigs of fresh thyme
Handful of grated Parmesan cheese
600g potatoes,semi waxy with firm flesh – Yukon gold, Rooster, Maris Peer
125g unsalted butter, plus extra to grease
Salt and pepper
Optional extras
Few drops of truffle oil
A few sprigs of fresh thyme
Handful of grated Parmesan cheese
4 small copper or cast iron frying pans (You could use a muffin/Yorkshire pudding tin if you don’t have these)
Potato peeler or mandolin
Saucepan
Parchment paper and foil