L'il Pomme Anna

Picture of L'il Pomme Anna
Are you ready to impress the heck out of your dinner party guests? Stand one of these L'il Pomme Annas on your guests' plates next to a slab of braised short ribs and watch them ooh and coo about how cute — and delicious — they are. It's a very simple deconstruction of that classic casserole potato dish Pomme Anna, but with a single-serve attitude.

A quick note about fat: I'm a fan of any kind of potato that's baked in the oven, but I don't always need my potato side dishes to be flush with fat. Scalloped potatoes contain butter and cream, au gratin potatoes contain butter and cream and cheese, but their less sloppy sister Anna is just butter, salt and pepper, and fresh thyme. And, the amount of butter you use is really up to you. When I make this, I probably only use 4-6 Tbsp. of butter and save the rest. (Herb butter comes in handy!)
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Step 1: Get your act together

Picture of Get your act together
Your supporting players will be:

6-8 Tbsp. of butter
1 1/2 - 2 lb. Yukon Gold potatoes
Salt and pepper
Fresh thyme
Small clove garlic, minced (optional)
A muffin tin
A baking sheet

A note about substitutions: The French will never forgive you if you don't make this according to my strict interpretation. Nah, not really, but I definitely recommend using small Yukon Gold potatoes. They're the right size. Not as creamy as a Idaho spud, but they'll hold together a bit more, which is important for this dish. But I do very strongly suggest you use fresh thyme. It makes a difference; thyme is a true partner in this recipe.
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Ninzerbean made it!1 year ago

Like other's, I too used rosemary, they were soooooo delicious!

John R1 year ago
We just had these for supper. Turned out great! I must confess we didn't have thyme and substituted rosemary but were still great. I used a spoon and a silicon glove to get them out and they all held together just right.
supereric (author)  John R1 year ago
Yeah! Rosemary sounds like a great substitution. Good idea!
Johnkaye1 year ago
Well written instructable. I made these tonight to go with a meatloaf. Your L'il Pomme Anna's were delicious. The recipe made a dozen and my wife and I controlled ourselves and only had two each, plenty of leftovers! It took a little practice to get them out of the muffin tins and flipped over onto the baking sheet. No worries, the ones that fell apart were easy to stack back up, Wonderful combination of crunchy edges with soft potato. There was enough thyme/garlic butter left over for biscuits. Thanks again for a great recipe!
supereric (author)  Johnkaye1 year ago
Yay! You made them! You made my day!
Yes, I made them and unlike most cookbooks that I've used they came out looking like your top picture. Excellent photos! Your photography is as good as your cooking.
PURE...EPIC...GENIUS!!! i love how the portion looks plated!!! its awesome and i can only imagine how the combo would look like with a generous portion of meat on the side... now im hungry! hahahaha well made, epic serve, keep up the good work!
supereric (author)  burn_seventh1 year ago
Thank you! It's really easy to make. Worse case scenario: they all fall apart and you have to eat delicious unstacked potatoes.
What about a chive or green onion fastening-together of these, loosely (I could see like 3 ways that would work)? Or even just toothpicks?

They do look mighty gooood... :9
supereric (author)  doctressjulia1 year ago
I guess you could try that, but if you tie them up with green onions, the onion might burn. All of mine came out intact, so I don't think there's too much danger of disaster. The potatoes slices kind of melt together a bit, which seems to bind it all together pretty well.
cordelia5024 days ago
PetraP3 months ago

try putting a sheet pan over the muffin tin and flip it over. The pommes should come right out then you can turn them over with a spatula and fork before baking

PetraP3 months ago

try putting a sheet pan over the muffin tin and flip it over. The pommes should come right out then you can turn them over with a spatula and fork before baking

jhartbev11 months ago

These turned about delicious and beautiful:) I served these with caramelized onions and gouda on top of a filet mignon. Thank you for the wonderful instructable!

supereric (author)  jhartbev11 months ago

Oooh, Gouda. Excellent choice. And your little thyme topping came out great, too. Well done.

Delicious, I'm definitely making them for my family tomorrow night!!
supereric (author)  delusional-faerie1 year ago
Great! They really are yummy. Hope everyone likes them.
I also added rosemary to mine, was really good
supereric (author)  delusional-faerie1 year ago
Perfect choice.
cprgirl1 year ago
They were amazing!!! The whole family loved them. Thank you for the great instructions.
supereric (author)  cprgirl1 year ago
So glad! Thank you for making them!
valkgurl1 year ago
Where to find/buy/steal on of them plastic slicer dealies?

Nice pommes!!!!
CityGirl61 year ago
I'm not good with complicated recipes so I love things that look fantastic, but are easy to make. Thank you!!!
carahines1 year ago
I'm nightshade intolerant (potatoes are a nightshade), so I'm going to try this with sweet potatoes/rosemary and also with apples. Yum! I can't wait to experiment. Brilliant and stunning!
Looks good
tim_n1 year ago
served with pork, I think you could layer potato with peeled sliced apple. not a cooking apple, you don't want pulp.
cdalton41 year ago
I'm making this, thank you for the idea.
Simple and elegant. I can't wait to try this recipe!

Oh, and a well-made Instructable, too.
add some cheese and it will be awesome!
Sequimania1 year ago
Oh YUM! I am always on the look out for food that will please the family's picky eaters.

I'm going to try this in my giant muffin tin and put strips of parchment paper in first to help with the 'de-tinning.'

May have to substitute parsley for the thyme but I can add shallots.

This looks like it would be great for brunch as well as dinner. Thanks for sharing!
supereric (author)  Sequimania1 year ago
Sure thing! I tried it with muffin cups, but they weren't that impressive. Kind of stuck to the potatoes a bit. True parchment paper might work a lot better. Good luck!
carpii1 year ago
This looks awesome. Thanks for sharing !
efrs1 year ago
thanks alot for thsi great idea!
vilasan1 year ago
Looks scrumptious, I have to try it. Thanks for sharing!
IamTheMomo1 year ago
These look wonderful, but which is it - 8 tablespoons, or a half a stick of butter (4 tablespoons)?
supereric (author)  IamTheMomo1 year ago
I may have been using butter that is a bit different from other vendors or maybe I'm just marking my recipe incorrectly. I would say 4-6 Tbsp. of butter is plenty, more if you really like butter. I like to make extra herb butter for other purposes. Seems to always come in handy.
Sounds wonderful ! I will be making these yummies!
craftyv1 year ago
One of life's pleasures is potatoes with crispy edges and butter.
hilcat1 year ago
Accuracy check: Half a stick of butter yields 4 tablespoons, not 8. This sounds delicious!
Nice idea !
But warm will certainly be better if you want real crisp potatoes.
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