Potato Anna is one of those simple old-world dishes that proves a good cook does not need a long ingredient list to make something memorable. With just potatoes, butter, and salt, you get tender layers inside and a crisp golden crust around the edges, the kind of supper table comfort that feels both humble and a little special. This French classic found its way into many Midwestern kitchens because it stretches pantry staples into something beautiful, and it is easy to see why grandmothers kept it in steady rotation for Sunday dinners.
Serve this oven baked 3-ingredient Potato Anna alongside roast chicken, pork chops, baked ham, or a simple pan-fried sausage for a hearty meal. It also pairs nicely with green beans, buttered peas, a crisp garden salad, or roasted carrots, since the rich buttery potatoes welcome something fresh or bright on the plate.
Oven Baked 3-Ingredient Potato Anna
Servings: 6
Ingredients
2 1/2 pounds Yukon Gold potatoes, peeled
Directions
1. Preheat the oven to 425°F. Brush a 9-inch oven-safe skillet or round baking dish generously with some of the melted butter.
2. Slice the potatoes very thin, about 1/8 inch thick, using a sharp knife or mandoline so the layers cook evenly.
3. Arrange a layer of potato slices in the pan, slightly overlapping in a circular pattern. Brush with butter and sprinkle lightly with salt. Repeat the layers until all the potatoes, butter, and salt are used, pressing down gently as you go.
4. Cover the pan tightly with foil and bake for 30 minutes. Remove the foil, then bake another 25 to 35 minutes, until the potatoes are tender in the center and deeply golden and crisp around the top and edges.
5. Let the Potato Anna rest for 5 to 10 minutes, then carefully invert it onto a round serving platter. Slice into wedges and serve warm.
Variations & Tips
Best potato choice: Yukon Gold potatoes are especially nice here because they have a buttery flavor and hold together well in layers. Russets can be used in a pinch, but the texture will be a little fluffier and less creamy.
Slice evenly: The secret to a good Potato Anna is thin, even slices. A mandoline makes the quickest work of it, but a steady hand and a sharp knife will do just fine if you take your time.
For extra browning: If you want an even crispier top, place the dish under the broiler for 1 to 2 minutes at the end, watching closely so those lovely buttery edges do not burn.
Make it ahead: You can bake the dish earlier in the day, let it cool, and reheat it in a 375°F oven until hot and crisp again. That makes it mighty handy for Sunday dinner or a holiday meal when the oven is busy.
Cast iron method: A well-seasoned cast iron skillet gives especially fine browning and helps create that handsome crust. If you use one, be sure to butter it well before layering in the potatoes.
