A Potato Cake for Christmas
Hello, my dear. Come sit. The oven is warm. Today I’m making our Christmas potato cake. We call it Pommes Anna. It sounds fancy. But it is just potatoes, butter, and love. It bakes into one big, golden crisp cake. You slice it like a pie. It is pure magic.
I make it every Christmas Eve. The smell fills the house. It reminds me of my own grandmother. She taught me this. Her hands were quick with the potato slices. Mine are a bit slower now. But the result is just as good. Family traditions matter. They connect us to the past.
The Simple Magic of Layers
Here is the secret. You layer the potato slices. Like building a little edible tower. You brush each layer with melted butter. You add a tiny pinch of salt and pepper. Then you start a new layer, going the opposite way. This cross-hatching is key. It holds the cake together.
You must press it down firmly. I use the bottom of a cake pan. Once, I used a pie plate. It slipped! I had butter on my nose. I still laugh at that. Pressing matters. It makes the layers stick and become one single cake. It turns many into one. Just like a family at the holidays.
Why This Recipe Works
You cook it slowly on the stove first. This starts the crisp, golden bottom. Then it goes in a very hot oven. The heat works from all sides. The butter does its job. It makes the potatoes tender inside and crispy outside. Doesn’t that sound amazing?
*Fun fact*: This dish is named for a famous Parisian actress from the 1800s. A chef made it for her. I like to think she loved crispy potatoes as much as we do. What is your favorite food with a fun name? Tell me about it.
The Big Flip
The scariest part is the flip. When the cake is done, you must turn it over. You put a tray on top of the hot pan. Then you flip the whole thing. Your heart beats fast! You lift the pan away. There it is. A perfect, golden-brown cake. I always breathe a sigh of relief.
If it sticks a little, don’t worry. Just piece it back together. No one will notice once it’s sliced. The important thing is sharing it. Do you have a kitchen step that makes you a little nervous? I think we all have one.
Serve It With Love
Slide it onto a platter. Cut it into wedges. Serve it right away. It is best hot and crisp. The edges are like a chip. The middle is soft and rich. It goes with almost anything. A roast chicken. A holiday ham. Or just a simple salad.
This dish matters because it turns something plain into a celebration. The potato is humble. But with care, it becomes golden and special. That is a good lesson. What ordinary food do you love to make for a special day? I would love to know.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Russet, Yukon Gold, or white potatoes, peeled and sliced 1/16 to ⅛ inch thick | 3 pounds | |
| Unsalted butter, melted | 5 tablespoons | |
| Vegetable oil or peanut oil | ¼ cup | plus additional for greasing cookie sheet |
| Salt and ground black pepper | To taste | Used in layers during assembly |
Instructions
Step 1: Toss your potato slices with the melted butter. Coat them all nicely. Now, move your oven rack to the lower-middle spot. Heat your oven to 450 degrees. This high heat makes everything wonderfully crisp. (A large bowl makes this tossing much easier.)
Step 2: Pour the oil into your skillet. Swirl it to coat the bottom. Place it over medium-low heat. Now, start layering potatoes from the center out. Sprinkle each layer with a little salt and pepper. I always change the direction of each new layer. This makes the cake hold together beautifully. Keep layering for about 30 minutes total.
Step 3: Press the potatoes down firmly with a cake pan. Then cover the skillet and bake for 15 minutes. Doesn’t that smell amazing? Uncover and bake 10 minutes more. The edges should look golden. Now, line a cookie sheet with foil and lightly oil it. This prevents sticking later.
Step 4: Drain the extra fat by pressing the potatoes and tilting the pan. Be careful, it’s hot. Place your foil-lined sheet on top of the skillet. With oven mitts, flip the whole thing over. Lift the skillet away. Your golden cake is ready! Slide it onto a platter. What’s the trickiest part of flipping a cake? Share below!
Creative Twists
This classic is lovely, but sometimes I like to play. A little change can make it new again. Here are three fun ideas for your next potato cake. They are all simple and add a special touch. I still laugh at the time I added the rosemary. My grandson said it tasted like a Christmas tree!
Herb Garden: Sprinkle dried thyme or rosemary between the layers.
Cheesy Delight: Add a fine sprinkle of parmesan cheese on every other layer.
Garlic Lover’s: Mix a minced garlic clove right into the melted butter.
Which one would you try first? Comment below!
Serving & Pairing Ideas
This potato cake is a celebration on a plate. I love to serve it right in the middle of the table. Cut it into wedges like a pie. It pairs so well with a simple roast chicken or a juicy ham. For a garnish, a little sprinkle of flaky salt and fresh chives is perfect. It looks so pretty.
For drinks, a crisp apple cider is wonderful. It’s not too sweet. For the grown-ups, a glass of chilled champagne makes it feel like a true party. The bubbles cut right through the rich potatoes. Which would you choose tonight?
Keeping Your Golden Potato Cake
This dish is best fresh and hot. But leftovers happen in every kitchen. Let them cool completely first. Then wrap slices tightly in foil. Pop them in the fridge for up to three days. I do not recommend freezing it. The potatoes get a sad, watery texture.
To reheat, use your oven. Warm it to 375 degrees. Place the foil-wrapped slice on a tray. Heat for 15-20 minutes until hot. This keeps the crispness. The microwave makes it soft. I learned that the hard way one busy Tuesday!
You can prep the potatoes ahead. Slice them and keep in cold water. Dry them very well before using. This saves you time on a busy day. Good planning makes holiday cooking less stressful. It lets you enjoy your family more. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Hiccups
Is your potato cake sticking? Your pan might be too hot. Start it on medium-low heat. Use a good non-stick skillet. I remember my first one stuck terribly. We ate it with a smile anyway!
Are the slices uneven? That’s okay. Just piece them together like a puzzle. The butter will bind them as they cook. This matters for a sturdy cake. It builds your cooking confidence. You learn that small mistakes can be fixed.
Is the center not cooking? Press it down firmly with that cake pan. Make sure your oven is fully hot. This ensures even cooking from edge to center. Proper cooking brings out the potato’s sweet, buttery flavor. Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Is this gluten-free?
A: Yes, it is! It’s just potatoes, butter, oil, salt, and pepper.
Q: Can I make it ahead?
A: You can slice potatoes ahead. Keep them in water. But bake it just before serving.
Q: Can I use a different oil?
A: Yes. Use any neutral oil you have. Peanut, vegetable, or canola oil all work fine.
Q: Can I make a smaller one?
A: Absolutely. Just use a smaller pan. Reduce the cooking time a little bit.
Q: Any optional tips?
A: A sprinkle of thyme is lovely. Fun fact: This dish is called Pommes Anna, named for a famous Parisian dancer! Which tip will you try first?
From My Kitchen to Yours
I hope you love making this golden, crispy cake. It always feels special. It turns simple potatoes into something magical. The layers are so pretty when you cut it.
I would love to hear about your cooking adventure. Tell me how it went for your family. Your stories are my favorite thing to read. Have you tried this recipe? Please share your thoughts in the comments below.
Happy cooking!
—Elowen Thorn.
Golden Crisp Christmas Potato Cake
Description
A stunning, golden-brown layered potato cake, also known as Pommes Anna, with a crisp exterior and tender, buttery interior.
Ingredients
Instructions
- Toss potato slices with melted butter in large bowl until potatoes are evenly coated. Adjust oven rack to lower-middle position and heat oven to 450 degrees.
- Pour oil into 10-inch heavy-bottomed ovenproof nonstick skillet; swirl to coat pan bottom and set skillet over medium-low heat. Begin timing, and arrange potato slices in skillet, starting in center to form first layer. Sprinkle evenly with scant 1/4 teaspoon salt and ground black pepper to taste. Arrange second layer of potatoes, working in opposite direction of first layer; sprinkle evenly with scant 1/4 teaspoon salt and ground black pepper. Repeat, layering potatoes in opposite directions and sprinkling with salt and pepper, until no slices remain (broken or uneven slices can be pieced together to form a single slice; potatoes will mound in center of skillet); continue to cook over medium-low heat until 30 minutes elapse from the time you began arranging potatoes in skillet.
- Using bottom of 9-inch cake pan, press potatoes down firmly to compact. Cover skillet and place in oven. Bake until potatoes begin to soften, about 15 minutes. Uncover and continue to bake until potatoes are tender when paring knife is inserted in center and edge of potatoes near skillet is browned, about 10 minutes longer. Meanwhile, line rimless cookie sheet or back of baking sheet with foil and coat very lightly with oil.
- Drain off excess fat from potatoes by pressing potatoes into skillet with bottom of cake pan while tilting skillet to pour off fat. Set foil-lined cookie sheet on top of skillet. With hands protected by oven mitts or pot-holders, hold cookie sheet in place with one hand and carefully invert skillet and cookie sheet together. Remove skillet. Carefully slide potatoes onto platter; cut into wedges and serve immediately.
Notes
- For best results, use a mandoline to get uniformly thin potato slices. The cake can be kept warm in a low oven for up to 30 minutes before inverting and serving.