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tight shot of pommes anna on a platter
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5 from 6 votes

Pommes Julia

Pommes Anna, a traditional French dish with fresh thyme.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Side Dish
Cuisine: French
Servings: 8 servings
Calories: 203kcal
Author: Cynthia


  • 2 1/2 pounds boiling potatoes, washed, peeled and sliced 1/4" thick
  • 1/2 cup unsalted clarified butter*
  • 2 tablespoons chopped fresh thyme, chives, parsley, rosemary, oregano or a combination of herbs.
  • Kosher salt and white pepper


  • Wash, peel and slice potatoes 1/4" thick and drop into cold water to prevent browning. When ready, drain and pat potatoes dry with paper towels.
  • In a 9 or 10" heavy bottomed cast iron or non-stick skillet, pour about 1/4" butter. Over a medium heat, arrange potato slices in a circle, sprinkle with some herbs, and a little salt and pepper.
  • Add more butter and continue layering potatoes, thyme, salt and pepper,  finishing with a layer of potatoes.
  • Drizzle top with any remaining butter.
  • Cook over medium heat until bottom begins to get brown and crusty.
  • Reduce heat, cover and continue cooking until potatoes are tender when pierced with a fork, about 30-40 minutes depending on depth of pan and thickness of potatoes.
  • When done, invert onto a serving plate and cut into wedges.
  • Sprinkle with more fresh herbs.
  • *To clarify butter, heat over a low heat until butter is melted. Spoon off and discard white foam. What remains is clarified butter. It has a higher smoking point than regular butter.


Serving: 1serving | Calories: 203kcal | Carbohydrates: 23g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 127mg | Potassium: 659mg | Fiber: 3g | Sugar: 2g | Vitamin A: 448IU | Vitamin C: 15mg | Calcium: 25mg | Iron: 1mg