Recipes Ingredients Vegetables Potato Recipes 5 Tips for Making Potatoes Anna, the Most Elegant Holiday Side Dish A step-by-step guide to the French classic pommes Anna -- one of Martha's favorite potato dishes. By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on August 21, 2017 Share Tweet Pin Email Photo: Ngoc Minh Ngo Pommes Anna is a traditional French dish that dates back to the 19th century. It's similar to potato gratin in technique -- it's layered and baked -- but even more minimal. No cream, no cheese, just potatoes and butter. Here, paper-thin slices of potato are joined by another humble tuber, the stalwart sweet potato, and the whole thing is baked in a skillet like an upside-down cake. The resulting dish is crisp and golden on the outside and earthy and tender on the inside. It also makes for a beautiful presentation and is sure to be a scene-stealer at any fall or winter meal. Here's how to get potatoes Anna right every time. Get the Yukon Gold and Sweet Potatoes Anna Recipe Bryan Gardner 1. USE A MANDOLINE The Japanese Benriner mandoline slicer (jbprince.com) makes quick work of cutting potatoes and other vegetables into thin, even slices. It's less intimidating and easier to clean and store than a traditional metal mandoline. Bryan Gardner 2. BEGIN THE LAYERING Choose the prettiest slices for your first layer of potatoes, as those will be on top when you invert the potato cake. Layer in a spiral fashion. David Malosh 3. BRUSH WITH MELTED BUTTER As you assemble alternating layers of Yukon Gold and sweet potatoes, brush each with melted butter for added richness. David Malosh 4. SEASON GENEROUSLY Root vegetables can take a lot of salt, so don't be stingy. Add salt and pepper to each layer so every forkful is evenly seasoned. David Malosh 5. ADD THE FINAL LAYERS You should have four to five layers when you're done. Plenty of butter and a nonstick skillet make the result very easy to turn out. Was this page helpful? Thanks for your feedback! Tell us why! Other Submit