Pommes Anna with Celeriac

Pommes Anna is a typical French dish that layer’s potatoes with butter to create a beautiful tarte-like creation. Our version of this classic incorporates celeriac (or celery root) for an added earthy flavour. This dish makes for a great complimentary dish to any main course, offering home cooks an easy and delicious side dish that elevates the everyday baked or roasted potato.

The Iron Handle Skillet is perfectly suited for preparing this delicious side dish, with its short walls and superior heat retention. This versatile piece of cookware can go from stovetop to oven with ease, simplifying the cooking process. Be sure to arrange the thinly sliced potatoes evenly before seasoning each layer for best results.

Equally delicious and easy to prepare, our Pommes Anna with Celeriac recipe is a great addition to any dinner table. This recipe takes a little over an hour to prepare from start to finish, offering a convenient dish for weeknight meal preparation.

Preheat oven to 425°F (220°C).

In a saucepan, melt butter, set aside. Using a mandolin, thinly slice the potatoes: two lengthwise and four widthwise. Thinly slice the celeriac. Set aside.

Generously brush a 30 cm skillet with melted butter. Arrange the first layer of round potatoes, overlapping to form a rosette.

Top with all the oblong- shaped potato slices, be sure they overlap and extend up the side of the skillet.

Alternate with round potatoes and celeriac layers. Season each layer with salt, pepper and a light brush of butter. Lightly press each layer. Fold the oblong potato slices towards the centre. Finish with a potato rosette layer.

Brush with remaining butter.

Bake for 1 hour or until the outside of the potatoes are golden brown and crisp. While hot, run a spatula around the outside of the potatoes to loosen.