Thought to have been named for a famous Frenchwoman in the 1800s, this dish is usually made in a single soufflé dish or large frying pan. Our version uses muffin cups or ramekins for pretty presentation and lots of crispy edges—everyone’s favorite part!

Mini Pommes (Potatoes) Anna
- Cooking and Prep: 1 h
- Serves: 6
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No Allergens
Ingredients (5)
Main ingredients
Start Cooking
Prepare the Potatoes
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Preheat oven to 350 degrees Fahrenheit.
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Brush 12 muffin cups or ramekins all over with oil. Line bottoms with parchment-paper rounds. Drizzle 1/2 teaspoon oil into bottom of each cup.
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Heat remaining oil in a frying pan over medium heat. Add diced onion and stir over medium-low heat until translucent, about five minutes. Remove from heat.
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Using mandoline, slice potatoes crosswise into very thin rounds (less than 1/16-inch thick), placing them in a large bowl as you work. Pour sautéed onion over and season with salt and pepper; toss to coat well.
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Divide potato slices among muffin cups, layering overlapping slices to create a circular pattern. Lightly press center of each to make compact. Drizzle any remaining oil and seasoning in the bowl over the potatoes.
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Cover muffin pan tightly with foil and place on a baking sheet. Bake until potatoes can be pierced easily with the tip of a knife, about 35 minutes.
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Remove foil; invert a rimmed baking sheet over pan. Turn, lightly tapping on counter, releasing potatoes onto sheet. Rearrange any slices that may have fallen out. Using a metal spatula, carefully turn potato stacks over. Remove parchment. (Potatoes can be made one day ahead up to this point; cover and refrigerate.)
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Increase heat to 425 degrees Fahrenheit. Uncover potato cakes. Bake until bottoms and edges are golden and crispy, 25–30 minutes.