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    Home » Recipes » Side Dish Recipes

    Mini Pommes Anna

    Mar 21, 2016 | by Jennifer | Last Updated: Jun 22, 2021

    Jump to Recipe

    Perfect for your Easter brunch or dinner, these Mini Pommes Anna (potato stacks), are pretty and tasty. Flavoured with garlic, thyme and butter, they are a treat. And, they can be made ahead!

    mini pommes Anna on parchment

    I love potatoes, in pretty much any shape or form, but when they are tasty AND pretty, well that's a bonus! These mini potato stacks are known as Pommes Anna, usually baked up in one large cake, but in this case, in to a dozen mini cakes. They bake up easily in a muffin tin.

    These would be perfect for Easter brunch or dinner. You can do the first bake ahead, then refrigerate and do the final bake when you're ready to eat. See the Cook's Notes below the recipe for more tips on this recipe.

    Cook's Notes

    You'll want to use a waxy potato for these, such as yellow fleshed Yukon gold potatoes. Look for smaller potatoes. You don't want them any larger than the top diameter of the muffin cup opening (so they all will lay flat).

    When layering your potatoes, your finished stacks will look prettiest if you place a well buttered small round potato slice evenly over the thyme sprig on the bottom, so the thyme is "framed" by the potato. After that, just layer, keeping one edge of each slice tucked right up to the side of the muffin cup and overlapping, until you fill to the muffin cup edge (don't stack potatoes in one layer straight up). I usually start with the smallest rounds at the bottom (where it's smallest) and working up to the larger slices for the wider top.

    Watch during the final 8-10 minute bake when your stacks are thyme side down. The underneath will brown up, but you don't want it to get too brown, so maybe take a peek at the 6 minute mark or so and check on them.

    It would be tough to slice the potatoes evenly thin without a mandoline, so that's really suggested. You'd need a steady hand and lots of patience to do it by hand.

    Don't skimp on the garlic or the salt in these potatoes. Both add great flavour (especially the salt!).

    mini pommes Anna on parchment

    mini pommes Anna on parchment

    Mini Pommes Anna

    Perfect for brunch or dinner side dish, these potatoes are both beautiful and tasty. And you can do the first bake ahead then refrigerate and do the final bake when you're ready.
    Author: Jennifer
    5 stars from 1 rating
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    Prep Time 30 mins
    Cook Time 1 hr
    Total Time 1 hr 30 mins
    Course Side Dish
    Servings 12 stacks

    Ingredients
     

    • 1/2 cup unsalted butter
    • 12 small fresh thyme springs
    • 2 tsp thyme leaves, coarsely chopped
    • 1 clove garlic, minced
    • 1 1/2 lb small waxy yellow-fleshed potatoes, (Yukon Gold)
    • 2 tsp kosher salt
    • Freshly ground black pepper
    Prevent screen from going dark

    Instructions
     

    • Preheat oven to 350° F.
    • In a small saucepan over medium heat, melt butter. Brush 12 muffin cups generously with butter. Place 1 thyme sprig in center of each muffin cup.
    • Add chopped thyme and garlic to remaining butter in saucepan and stir over medium heat until fragrant, about 2 minutes. Remove from heat and set aside.
    • Using a mandoline, slice potatoes crosswise into very thin rounds (1/16"-ish). Place in a large bowl. Pour herb butter over potatoes and season with salt and pepper. Toss well to coat.
    • Divide potato slices among muffin cups, layering overlapping slices to create a circular pattern. When the muffin cup is filled to the rim, press down lightly with a fork to compact. Drizzle any remaining butter in bowl over potatoes.
    • Cover muffin tins tightly with aluminum foil. Place muffin tin(on a baking sheet and bake in preheated oven until potatoes can be easily pierced with a knife, about 35 minutes. Remove foil.
    • Prepare another baking sheet by lining with parchment paper. Invert muffin tins onto prepared sheet, banging it a bit to loosen potatoes. If any potatoes/thyme has stuck to the muffin tins, gently use a butter knife to loosen and place on potato stacks. [IF MAKING AHEAD, STOP HERAllow potatoes to cool a bit, then cover baking sheet with plastic wrap and refrigerate. Proceed with rest of recipe when ready.]
    • Increase oven temperature to 425° [If you made ahead, remove baking sheet with potatoes, remove plastic wrap and preheat oven to 425° F., allowing potatoes to sit at room temperature while oven heats]. Place into 425° oven and bake for 10 minutes. Remove from oven and carefully using a spatula, flip potato stacks over (thyme side dowand bake for another 8-10 minutes, until under-side is nice and golden. Remove from oven and flip thyme-side-up to serve. [If you made ahead and your potatoes were cold/room temperature when they went in to the oven, you may need a few minutes longer on each side.]

    Nutrition

    Calories: 101kcal | Carbohydrates: 7g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 394mg | Potassium: 234mg | Fiber: 1g | Vitamin A: 245IU | Vitamin C: 6.8mg | Calcium: 19mg | Iron: 1.9mg

    Nutritional information provided for general guidance only and should not be relied upon to make personal health decisions.

    Course Side Dish
    Cuisine French
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    Meet the Author:
    Hi! I'm Jennifer, a home-cook of many years and a lifelong seeker of delicious food! I'm an equal opportunity eater. I enjoy eating all the foods!

    I love to share the classic recipes that I have enjoyed for years, as well as newer discoveries, that have become fast favourites.
    More about me here ...


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    Reader Interactions

    Comments

    1. Sherri says

      February 02, 2018 at 12:02 pm

      Do you know if I can freeze these for a few weeks before doing the final cooking?

      Reply
      • Jennifer says

        February 02, 2018 at 12:08 pm

        Hi Sherri, I don't know from personal experience, but potatoes tend to freeze pretty well, so I suspect it would work.

        Reply
    2. Jamie | Hola Croqueta says

      March 23, 2016 at 3:22 pm

      You have a beautiful blog! Cheers!

      Reply
      • Jennifer says

        March 23, 2016 at 9:26 pm

        Thanks very much :)

        Reply
    3. Julia Frey says

      March 22, 2016 at 5:32 pm

      These are absolutely stunning, Jennifer! They are going straight on my Easter menu! Love them!

      Reply
      • Jennifer says

        March 22, 2016 at 7:09 pm

        Thanks so much, Julia :)

        Reply
    4. Tricia @ Saving room for dessert says

      March 22, 2016 at 8:47 am

      These are so wonderful - simple but elegant, with a beautiful presentation and I can only image how delicious! I would love to have these on our Easter table - perfect for breakfast lunch or dinner! Thanks Jennifer - sharing :)

      Reply
      • Jennifer says

        March 22, 2016 at 8:50 am

        Thanks so much, Tricia and huge congrats on your beautiful new grandbaby :)

        Reply
    5. Jennifer says

      March 21, 2016 at 7:25 pm

      Thanks Laura :)

      Reply
    6. Laura (Tutti Dolci) says

      March 21, 2016 at 6:26 pm

      What mouthwatering stacks! I adore the thyme and sea salt topping!

      Reply
    7. Katrina says

      March 21, 2016 at 3:20 pm

      I love potatoes in any form too!! This recipe is super delicious sounding and just makes potatoes THAT much more awesome!

      Reply
      • Jennifer says

        March 21, 2016 at 7:25 pm

        Thanks Katrina. We really enjoy these!

        Reply
    8. Mary Ann | The Beach House Kitchen says

      March 21, 2016 at 2:24 pm

      They sound wonderful Jennifer and oh, how pretty they are!!

      Reply
      • Jennifer says

        March 21, 2016 at 7:24 pm

        Thanks Mary Ann!

        Reply
    9. Jennifer @ Show Me the Yummy says

      March 21, 2016 at 1:04 pm

      Gahh! I'm obsessed. These are SO pretty!

      Reply
      • Jennifer says

        March 21, 2016 at 7:24 pm

        Thanks so much, Jennifer :)

        Reply
    10. Melissa says

      March 21, 2016 at 11:45 am

      I literally just purchased a bag of russet potatoes (Idaho I believe) Do you think these would cook up well if I choose the smaller ones from my lot? How essential is the "waxy" skin?

      Reply
      • Jennifer says

        March 21, 2016 at 12:45 pm

        Oh gosh, Melissa. I have never made these with russets, but my gut tell me they would cook up too soft and not hold their shape. As much as I would love to tell you to use what you have, I would hate you to make these and have mush on a plate.

        Reply
    11. Sarah says

      March 21, 2016 at 11:38 am

      My potato version of heaven is on your blog right now. These look just stunning!

      Reply
      • Jennifer says

        March 21, 2016 at 12:43 pm

        Thanks so much, Sarah :)

        Reply
    12. sue|theviewfromgreatisland says

      March 21, 2016 at 11:22 am

      I want a whole tray of these, right now --- I love the little baked on thyme leaves :)

      Reply
      • Jennifer says

        March 21, 2016 at 11:25 am

        Thanks Sue. And I have to say, beyond a great side dish, these make really nice snacks :)

        Reply
    13. John Storeys says

      March 21, 2016 at 10:49 am

      Cute and delicious!

      Reply
      • Jennifer says

        March 21, 2016 at 11:15 am

        Thanks John!

        Reply
    14. Sara says

      March 21, 2016 at 10:44 am

      These are beautiful!! Definitely the prettiest potatoes I've ever seen, I'm sure they taste fabulous too.

      Reply
      • Jennifer says

        March 21, 2016 at 11:14 am

        Thanks so much, Sara :) They were delicious. Lots of garlic!

        Reply
    15. Liz @ Floating Kitchen says

      March 21, 2016 at 9:49 am

      Pretty/cute food totally tastes better! I love when potatoes are prepared this way. I had no idea they were called "pommes anna"!

      Reply
      • Jennifer says

        March 21, 2016 at 11:13 am

        Thanks Liz. And yes, pommes anna is usually done in one big round of layered potatoes. It's good, too, but mini and pretty wins in my book, too :)

        Reply
    16. Chris Scheuer says

      March 21, 2016 at 9:20 am

      5 stars
      Oh my goodness, these are so beautiful Jennifer. I love the little herb decoupage, so creative!

      Reply
      • Jennifer says

        March 21, 2016 at 11:12 am

        Thanks Chris :)

        Reply
    17. Cheyanne @ No Spoon Necessary says

      March 21, 2016 at 9:07 am

      Who doesn't love potatoes? Especially beautiful ones like these! Love that you made pommes anna mini, Jennifer!! Anything mini makes me swoon and I am loving that these can be made ahead! So perfect for Easter! Cheers, friend!

      Reply
      • Jennifer says

        March 21, 2016 at 11:11 am

        Thanks Cheyanne :)

        Reply

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