Pommes Anna with Tarragon

Pommes Anna proves how far potatoes and butter can go on their own. This French classic is simply thin slices layered into a pan, soaked in butter, and baked into a cake with a crisp, browned top and meltingly tender layers underneath.

The tarragon is the quiet twist, its gentle anise note infused into the melted butter and brushed through every layer. Yukon Golds are the right potato here, waxy enough to hold their shape and stack into neat rounds.

Baked covered until soft, then broiled until the top turns deep gold, it slices into wedges like a savory cake. Few ingredients, real elegance.

Chef Tips

• Slice the potatoes thin and even, ideally on a mandoline, so they cook through and the layers fuse.
• Pat the slices dry before layering; excess moisture keeps them from crisping.
• Press the layers down as you build so the cake holds together when cut.
• Watch the broiler closely at the end, since the top goes from golden to burnt quickly.

Variations

• Swap the tarragon for thyme, rosemary, or chives.
• Add a layer of thinly sliced onion or a little grated Gruyere between the potatoes.
• Make individual portions in muffin cups for crisp little stacks.