Pommes Anna – A Classic Potato Side | Chef Jean-Pierre

Hello There Friends! Pommes Anna is a classic French dish known for its simplicity and elegance. Made with thinly sliced potatoes layered in a pan with butter, herbs, and cheese, this dish transforms basic ingredients into a decadent, golden-brown delight. It’s perfect for dinner parties or as a gourmet side dish to complement any main course. Let me know what you think in the comments below!

RECIPE LINK: https://chefjeanpierre.com/recipes/side-dishes/pommes-anna-recipe/
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well hello there friends I’m glad you’re
here cuz I’m making one of my favorite
potatoes potato Anna they’re delicious
sliced potatoes we’re going to cook them
in a fry pan and we’re going to put them
with Pomano V
butter potato butter Pomano V what could
go wrong nothing but delicious I know
you’re going to love it remember thumbs
up if you like the video don’t forget to
subscribe to the channel and don’t
forget to ring the bell stay tuned
friends we’re making it together right
now
[Applause]
okay friends well let me show you how to
make this not complicated just need a
you need one of those the most dangerous
student in the kitchen be careful
friends okay they come with a guard for
a reason professional chefs like that
they don’t
look we at home have to be careful oh
okay my chefs at the restaurant did not
like to use this thing M very dangerous
okay the most dangerous to in the
kitchen no drinking before you use this
friends very simple potatoes we’re doing
them in fry pan to cook them in a fry
pan we got a um a um a
potato just a baking potatoes that’s
what you want both potato keep them in
water so they don’t uh right and dry it
really good
you’re going to see it’s very simple not
not complicated I got about a nice big
tablespoon of um of uh of butter in a
fry pan and I just smelt it I turned it
off I don’t want it to be hot when I’m
in there doing it it’s too
dangerous too hot and uh try to buy
potato and about the same size if you
can get them you know why did I put this
one back in the water I just dried it
sometime I wonder about me you
know I had dried and everything and then
I put it back in the wall try to um to
if you can buy potato about the same
size okay and you’ll see why you make
them look pretty but not that big of a
deal all right look guys oh no you know
what before I do that I always forget
something I want to decorate the bottom
of my pan because I’m I’m going to flip
it you see the the bottom the bottom of
the pan is going to be the top of the
Guan so Guan potatoes that’s what it is
so I take it some fresh
time and um and I put it in there in the
middle you
know put it however you want you know
I’m going to be playing around with this
and um and I’m going to wait I’m going
to waste 10 minutes in the video because
I’m playing around with the time right
there but however you want friends it’s
not really that important you’re going
to cut it in all right
so there we go oh you ready oh don’t
move the the thing Jackie is going don’t
move it otherwise I can’t see it we take
the potatoes and cut
them super thin okay let’s see let’s
make sure I did it correctly now yes I
want him super thin you see friends look
I don’t know if you can see it right
there I’m going to try
to I’m going to try to pH can they see
it right there Jack it’s transparent
right you can see it right sh right and
then you go
in and go like this
now it again it’s going to get to a
point where you must use the
guard and the point you you you pick
yourself
okay and right now is the point where
you don’t want to hurt yourself all
right look a child could do this see
it’s not complicated you got your St
stock of potatoes you got your your
tablespoon of but then you melt and
you’re going to go and put a slice in
the middle all right and you’re going to
go around
it and you’re probably going to disturb
the time then you just put in there but
this is very simple friends this is just
uh potato
butter butter you know it’s going to be
good right potato butter um uh and P and
panoo look when you get here just flip
this guy over so you look good you see
look you want to look good it’s very
important friends you want to look good
right look look
see looks good right okay so now we
continue and stop talking Jia so you can
actually show them something you know
and you’re going to go in
there you’re going to go in there it
takes about a potato per L depends the
size of your fry pen though of course
you don’t want to make them too big when
I had the restaurant friends we used to
make those individual can you imagine
that people we get a little individual
pom
Ana little individual one all right so
now we
continue okay this is not Wednesday
night the kids are hungry we’re going to
make them a little potato dish it’s not
what this is okay this takes a little
longer as you can
see okay and uh but but it’s not that
difficult it just takes a lot of time
it’s great if you have a nice dinner
party you can make them in advance
friends they’re delicious you can serve
it with
anything all right now we continue
and now we’re going to we got more one
more there I hope I got enough to go
around it and now we finish the deal you
see we finished it right
there and
then and then we’re going to put more
butter and then we’re going to put Paran
regano or or peino Romano they’re almost
salty so be careful with this you watch
I’m just going to have enough so show
you one potatoes the first lay is the
most important so you have to be careful
with this one okay the other layers if
you mess it up a little bit in the
middle you won’t see
it you know all right look look look I
finished it perfect like there one
potatoes we’re done right the whole
potatoes all right now what do we do now
okay now we take a butter regular
butter right there right right melted
butter right and you put it on there I
have this silicone brushes very very
cool you see look
look whenever you put bter on something
you know it’s going to be good
right yeah don’t be don’t be shy now
don’t be shy don’t be shy a little p
v freshly graded right so far so good
right you see I don’t do anything
complicated I really don’t now sometime
it takes a little bit longer I agree um
salt and pepper we got this crackly
black pepper right there
salt depends the cheese you’re using be
careful if you’re using some peo Roman
it’s going to be very salty so be
careful and you know what I did I took a
few leaves of U of thy I just broke the
few leaves okay try not to put the stems
in it if you can help it a few leaves of
time all right so now friends I’m going
to continue again I got three more
potato here I’m going to continue all
this clean up you got the idea right I’m
going to put another there exactly the
same what I did I’m going to put them
all together and then I come back I’ll
show you a trick if you don’t have a
cover I got a cover but if you don’t
have a cover I show you how to do it all
right I’ll be back in a
minute okay friends four five layers
okay however don’t don’t make too much
cuz it’s not like a Guan potato you’ll
see that it’s not like um they hold
together so great with the egg and and
all stuff it’s only B and cheese s
pepper now um some
people forget to put salt and pepper in
all the layers but you should not okay
so be be careful some people some I
don’t know who they are
but a little bit of uh fresh time so now
we’re going to make what it’s called a
cou it’s very simple it’s keeps
everything nice and moist friends I
recommend you make it it’s no big deal
okay take a piece of
paper bigger piece of Bin paper right
fold it in
half right and then fold it in half
again child could do
this and then you take it the small end
small end is always if it’s a rectangle
piece of paper one is going to be longer
don’t worry you take it right there the
small end right there you put it right
there
then you keep folding it see right there
keep folding it and then keep folding
it right there
right so far so good right see I don’t
do anything complicated and then you
take it you go in the
middle it’s very scientific cut it in
the middle and you cut it right there
which is the inside of the
pan and then you give it a little circle
not too much of a circle kind of like a
movement
see piece of cake and take take
it
voila now we’re going to take this and
we’re going to put it right on top of
it okay now if you have a
cover let’s make it so it
stays um let’s make it so it stays if
you have a
cover you can skip that but I rather
have it
myself all right so now friends I got
the oven going at
350 if you have a low oven get 375 I’m
still going to put my cover in there
going to keep everything nice and moist
and I’m going to cook up before about 30
minutes now what I’m going to do before
I do this I’m going to bring it to uh
I’m going to want to bring the heat up
to get some a little bit of
caramelization on the potato in the
bottom remember it’s regular butter so
there milk protein which means it’s
going to Brown really fast so we have to
be careful we just wanted to get it hot
the burn is making a lot of noise we’re
going to keep it in there for about two
or three minutes and then we’ll just pop
it in the oven all I’ll be back when
it’s out of the oven
friends okay friends 30 35 minutes and
um we for not
but you know it’s funny uh uh I
say um this thing when I say be careful
I’m talking to me so the paper is going
to stick a little bit because of the
cheese you know I got to put extra
cheese at the end but it’s okay some of
them going to come up it doesn’t matter
this is the end this is the bottom of it
so we can deal with the bottom of it all
right we’re good now we have to flip it
now that’s a little tricky friends you
got to find a plate then fits right in
there uh and and I have one but it’s a
little big one so you put it in now be
careful if you have a lot of butter in
here cuz you got to have some butter
remember you may want to take a little
pepper Tow and soak a little bit of it
out you don’t want it to be too much
pepper you want to enough butter but not
too
much how can we have too much butter
sometime I wonder so here we go friends
see it’s not going to be right in the
middle so it’s kind of like a you know I
I wish I had a played and fit much
better but I don’t so I’m just gonna
have to deal with it all right you hold
the whole
thing and now at this time you have to
do
this very important friends and then
you’re going to lift it up and you’re
going to flip
it and
then and then careful because that
handle is hot and and then you’re going
to make sure it’s in the
middle right boom boom boom boom boom
boom boom you ready for me
Jack Jack is
ready
W pom
Anna is that beautiful or is that
beautiful so now friends we’re going to
wait a little bit until it cools CU we
we can’t cut it now and uh we’re want to
wait until it cools a little bit and
then we’ll cut a nice slice of it and
we’ll show you what it looks like on the
inside but you have to wait a little bit
okay and uh this is aoma you should have
that in your
um how do you call it the uh inventory
no it’s not inventory it’s new
curriculum rary curriculum in your menu
items friends I’ll come back in a minute
and we can do a nice slice of it
okay okay you wait a few minutes because
otherwise you know this are we’re going
to take the time out as pretty as it
looks
not exactly easy to get a nice slice out
of it and then all we do is just get a
slice and um and you know you can make
them all in advance friends you can get
yourself beautiful slices as big or as
little as you
want and
um right and
then you can put them on a cookie sheet
like this guy right there right so now
that you let them cool a little bit so
you can cut them otherwise you won’t be
able to cut them right and then you take
it uh you put them on a cookie sheet
like that you know boom boom boom boom
boom and when you’re ready for dinner
just pop them in the oven and until
they’re nice and hot remember you want
to warm them up to be 145 on the inside
no more than that 145 150 cuz that’s
when it’s super hot and you don’t need
to cook them over that because otherwise
you’re going to burn yourself and right
here see you have a pretty plate a
pretty uh potato then you can just put
in a plate uh for a uh for a a nice side
and it’s cooked to Perfection of course
because it’s so thin the potato was so
thin you
see I forgot how good it
is cuz I know while but the time comes
through loud and clear so does the
butter and the cheese it’s perfect so
you can also make them in a whole cookie
sheet like this boom boom boom boom like
you’re making Catan potato same
principle same exact principle if you
have to do a lot then you take cookie
cols and you cut them like a potato time
it’s another kind of potato I hope you
enjoyed it friends it’s pretty can make
him in advance I hope you enjoyed it
remember thumbs up you like the video
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for watching friends
[Music]
boy you’re going to love those Jack let
me tell you they’re delicious this is a
nice
steak they’re m in your mouth they very
cheesy very
buttery
okay delicious