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Duck Fat Pommes Anna

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Ahh, the versatile and humble potato. I don’t know if it is my Irish ancestry or not, but I absolutely love potatoes in any shape or form. This Duck Fat Pommes Anna recipe takes that love and admiration to a whole new level!! This recipe is not difficult to prepare, but it can be a bit time consuming especially if you slice all of your potatoes by hand.

Sliced potatoes baked in a cast iron skillet topped with cheese and parsley

So I highly recommend that you invest in a mandolin. Trust me, as long as we are friends you are going to get good use out of it!

What is Duck Fat Pommes Anna?

Pommes Anna is a classic French dish of very thinly sliced, layered potatoes cooked in a very large amount of melted butter. I decided to take this dish to the next level and replaced the butter with duck fat.

The traditional version call for firm potatoes and butter only. They are very thinly sliced, layered in a pan, doused with large amounts of butter and baked until they form a potato cake. Then the cake is flipped every ten minutes until the outside is golden and crisp. (I skipped that part)

It is then cut into wedges and served immediately.

Looking down on Duck Fat Pommes Anna in a cast iron skillet

How to make Duck Fat Pommes Anna:

Preheat oven to 400 degrees.

Peel, rinse and drain the potatoes.

Peeled potatoes draining in a green colander

Fill a large bowl about halfway with salted water. Set aside.

Thinly slice the potatoes, about 1/8-inch on a mandolin or with a very sharp knife.

A stack of thinly sliced potatoes next to a mandolin

Place the potato slices in the salted water as you go.

Thin potato slices in a large bowl of water

Drain the potatoes, then lay them out on a dish towel. Pat them dry with a second towel, or paper towels.

Sliced potatoes drying off on a blue dish towel

Melt the duck fat and mix in the thyme leaves.

Duck fat mixed with thyme leaves

Coat the bottom of an 8-in cast iron skillet or pie plate with melted duck fat.

Begin layering the potato slices around the bottom of the pan,slightly overlapping.

Sliced potatoes and duck fat stacked in a cast iron skillet

Drizzle with duck fat (I use a pastry brush for this) and season with salt and pepper. Repeat the process with the remaining potato slices and duck fat.

Several layers of sliced potatoes, duck fat, salt and pepper in a cast iron skillet

Top with grated cheese and bake for one hour until browned and crispy. I did not do this, my son is allergic to dairy so I added the cheese after it was baked.

Sprinkle with chopped parsley and serve.

A side view of a slice of Duck Fat Pommes Anna on a white plate with roasted acorn squash

No, this is not health food! No, this is not a “traditional” representation of the original recipe. Yes, this recipe is amazing and you need to make it…tonight!!

Notes:

  • I did not have an 8-in cast iron skillet so I used a 10-inch which makes for a thinner potato cake.
  • You can substitute any 8-in baking dish; pie plate, quiche pan, etc.
  • The potatoes should be thin like potato chips or they will  not stick together. I will you an example down below.
  • I used Pecorino Romano because that was in the Sur la table cooking class menu. Feel free to substitute Parmesan, or your favorite cheese.

This is what happens when you use thicker potato slices:

Duck Fat Pommes Anna with shaved romano cheese and parsley served on a large blue plate

It does not hold together and it doesn’t have that delicate texture you get with thinner slices.

More delicious potato recipes:

Au Gratin Potatoes for Two

Instant Pot Loaded Mashed Potatoes

Instant Pot Bacon Potato Salad

Baked Potato Wedges

Crispy Roast Potatoes

I was not kidding when I said that I love potatoes! 🙂

Enjoy!!

Sliced potatoes baked in a cast iron skillet topped with cheese and parsley

Duck Fat Pommes Anna

It is hard to believe that a humble potato can turn into this classic and decadent French Duck Fat Pommes Anna.
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Print Rate
Course: Side Dish
Cuisine: French
Keyword: potato, recipe, pan, cheese, herb, thyme, oven, Yukon, baked, mandolin, duck, fat
Prep Time: 1 hour
Cook Time: 1 hour
Total Time: 2 hours
Servings: 6 Servings
Calories: 178kcal
Author: Lisa Johnson

Equipment

  • Mandolin

Ingredients

  • 2.75 pounds Yukon gold potatoes peeled and very thinly sliced
  • 4.25 ounces duck fat or clarified butter
  • 1 Tablespoon fresh thyme leaves or 1 teaspoon dried
  • 2 teaspoons sea salt divided - half for the water, half to season the layers
  • 1 teaspoon black pepper
  • ½ cup Pecorino Romano cheese shaved or grated - substitute Parmesan

Instructions

  • Preheat oven to 400 degrees.
  • Peel, rinse and drain the potatoes.
  • Fill a large bowl about halfway with salted water. Set aside.
  • Thinly slice the potatoes, about 1/8-inch on a mandolin or with a very sharp knife.
  • Place the potato slices in the salted water as you go.
  • Drain the potatoes, then lay them out on a dish towel. Pat them dry with a second towel, or paper towels.
  • Melt the duck fat and mix in the thyme leaves.
  • Coat the bottom of an 8-in cast iron skillet or pie plate with melted duck fat.
  • Begin layering the potato slices around the bottom of the pan,slightly overlapping.
  • Drizzle with duck fat (I use a pastry brush for this) and season with salt and pepper. Repeat the process with the remaining potato slices and duck fat.
  • Top with grated cheese and bake for one hour until browned and crispy. I did not do this, my son is allergic to dairy so I added the cheese after it was baked.
  • Sprinkle with chopped parsley and serve.

Notes

  • I did not have an 8-in cast iron skillet so I used a 10-inch which makes for a thinner potato cake.
  • You can substitute any 8-in baking dish; pie plate, quiche pan, etc.
  • The potatoes should be thin like potato chips or they will  not stick together. I will you an example down below.
  • I used Pecorino Romano because that was in the Sur la table cooking class menu. Feel free to substitute Parmesan, or your favorite cheese.
  • Yes, the prep time is listed at one hour. It took me an hour to peel and layer all of the slices.

Nutrition

Calories: 178kcal | Carbohydrates: 1g | Protein: 3g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 52mg | Sodium: 1019mg | Potassium: 14mg | Fiber: 1g | Sugar: 1g | Vitamin A: 592IU | Vitamin C: 2mg | Calcium: 98mg | Iron: 1mg


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