Parmesan Pommes Anna

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When there’s a twist on a potato dish, it usually involves the addition of cheese and garlic, so you just know it’s gonna be such a treat. And boy, is this a TREAT!

This gorgeous Pommes Anna recipe comes with a twist of confit garlic and Parmesan within the layers (some may say sacrilege to a French classic… I just say tasty!). Make this when you wanna impress or serve up during the festive period. I’d say have these in place of your roasties, but you can’t give up a roast potato on your Sunday dins…so just serve both hehe. If you can’t extra with potatoes, when can you be?

To make your confit garlic, click here. I’d highly recommend making a large batch of this as you’ll want to use it basically everything you cook. It’s the kitchen ingredient I absolutely can’t live without.


metric imperial
  • 4-6 potatoes, peeled and sliced to 2p thickness
  • 4-6 maris piper potatoes, peeled and sliced to 2p thickness
  • 1 1/2oz salted butter, cubed
  • 40g salted butter, cubed
  • 2 bulbs of garlic
  • 2 bulbs of garlic
  • 2 - 3fl oz olive oil
  • 50-100ml olive oil
  • 2oz finely grated parmesan
  • 50g finely grated parmesan
  • Plenty of salt and pepper
  • Plenty of salt and pepper


  1. Start by confiting your garlic (link in main description). Cut the end off of the bulbs, remove the outer papery skin, but leave the individual cloves in the skin.
  2. Place the cloves in a small pan and cover with enough oil so that they are submerged.
  3. Place on a low heat for 30-40 mins until soft and golden. It should smell really good.
  4. Leave to cool enough that you can touch them & then squeeze out the gorgeous golden cloves into a food processor.
  5. Blitz them all, along with some of the garlicky oil to make it a smooth paste, season with a pinch of salt.
  6. In a frying pan on a medium-low heat, melt a couple of cubes of butter with a touch of garlicky oil.
  7. Then place one layer of potato slices in an overlapping pattern to cover the entire bottom of pan.
  8. Brush over some garlic paste, season, sprinkle with a small handful of Parmesan, then a few cubes of butter.
  9. Add another layer of potatoes & repeat until you have used all the potatoes up (make sure you end on just a layer of spuds).
  10. Make a cartouche (a round piece of baking paper) to place directly on top.
  11. Use a small plate or anything that will fit (but not melt) on top to press them down.
  12. Leave to cook on low for 30 minutes.
  13. In that time preheat the oven to 180°C/400°F/Gas Mark 6 and after 30 mins place them in the oven for a further 10 mins (if you don’t have an oven just continue to cook them on the stove for another 15 mins or so).
  14. Remove the plate and cartouche carefully and if you can see some goldeness happening around the outside then we are good to go hunny.
  15. Place a large plate or board on top of the pan and flip out your delicious potatoey goodness!