Pommes Anna - A Classic Potato Side | Chef Jean-Pierre

Hello There Friends! Pommes Anna is a classic French dish known for its simplicity and elegance. Made with thinly sliced potatoes layered in a pan with butter, herbs, and cheese, this dish transforms basic ingredients into a decadent, golden-brown delight. It's perfect for dinner parties or as a gourmet side dish to complement any main course. Let me know what you think in the comments below!
RECIPE LINK: chefjeanpierre...
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[@nebojsamatejic9527]

This is a dish that should be in everyone's repertoire!

[@martyedson]

That’s the word he was looking for! Haha

[@suzannes9872]

That' the word, Chef! Repertoire. (Nice French word)

[@johncspine2787]

Shoot..I should’ve read the comments first..you beat me..!

[@adamr9720]

Hahah I think we were all shouting REPERTOIRE at the screen! 🙂

[@martyedson]

@@adamr9720 I know I was. It’s French Chef…

[@digitalwarrior1000]

Best teaching chef on KZbin. Period. Thank you Chef Jean-Pierre.

[@mariaantonietadavila6189]

I agree!! 🙋🏼‍♀️

[@vonheise]

Watch him and Kent Rollins and you have world wide cooking... You can go to a buffet for Chinese. 🤔

[@melvinatkins998]

💯

[@johnmason8968]

Jean Pierre is not just a great chef, he is also quite a character!

[@mariangeerling2950]

"Sometimes I wonder about me....". Chef, you are hilarious!!

[@mrlarry999]

I make pommes Anna frequently. I cook them longer on the stove to get more color. I also pull the lid off for the last 10 minutes in the oven to release the steam. Always a crowd pleaser!

[@dale1956ties]

I love potatoes in any form. Thank you Jean Pierre and Jack. The luckiest cameraman on Earth.

[@alisongallagher3590]

YES!😂

[@SpartanTrees]

I take days off just to cook some of your meals and enjoy your commentary with my wife. Thanks Jean, you're a great wingman😎😝

[@JohnPChild]

Featuring Mandolin: "The most dangerous utensil in the kitchen"... I just love this guy!

[@JohnDawson]

Chef - Yours is the only channel where I mash the thumbs up before I even watch the video. Why? Because I know it'll be great and I'll learn something. Thanks for spreading your incredible knowledge!

[@LeDrapeauBlanc]

Wonderful moment at 12:08 ✝🙏 Saint Louis priez pour nous, Sainte Jeanne d'Arc priez pour nous. God bless you chef!

[@SoyVenezuela2528]

The most hilarious chef in the world. I love you Chef Jean-Pierre.

[@natashafrance717]

“I forgot how good is, cause I haven’t had it in a while”….story of my life JP 🤣 …thanks for this recipe 👍💕

[@igorest2619]

I love it when you make the "Sign of the Cross" when you're cooking - many people pray when I'm cooking, too! BTW.... The word you were looking for is "repertoire."

[@flarican64]

I was saying the word as he started saying the other ones, and then I was like..." 😂😂how ironic, the French chef forgot the French word".... LOL

[@msr1116]

The sign of the cross----a little request for some extra good luck not only when flipping foods but also while using a mandoline .

[@elizevdbol2360]

Hi chef. Love your cooking and comments. Love when you talk alot, pay no attention to people who complain. In fact if i see a video of a recipe and they dont talk then I just go back to your channel. In Africa we cook alot on open fire but even so we can try all your delicious meals. When you visit Botswana, Ill cook for you bush style. Best beef in the world. Keep at it. Elize

[@ChefJeanPierre]

👍👍👍❤️

[@originalhgc]

I've been making Pommes Anna forever! Make it for any number of people using whatever size pan. You can even make a single portion (with some leftovers) in a 6" cast iron. I recommend using starchy russets, so that the slices get together better.

[@namename-si2tb]

I love the spirit fingers he does when he taste something really yummy! So cute!😂❤

[@MrRufusjax]

When Chef was arranging the thyme in the pan I completely understood. I always play with my food when I cook. It's like playing in a sandbox only as an adult.

[@ChefJeanPierre]

👍👍👍❤️

[@maryannstewart9051]

Update since this video came out... We made these to go with with our ribeye for lunch today. Such a simp!e recipe, turned out beautifly, tasted fabullous! We don't have a mandolin, but used the food processor to get thin, uniform slices, and baked in my small Magnalite fry pan. One potato made plenty for the two of us, and only 30 minutes in the oven. I believe my husband was really impressed when we turned it out on the plate, it was so pretty, golden brown, with that sprig of thyme on top. This recipe is truly so ez, a child COULD DO IT!!!! I have already shared the recipe and photo of our dish to my sister-in-law, your stuffed peppers are one of her favoritex! Thank you chef, from 🎶🎶deep in the heart of Texas 🎶🎶

[@richardbale3278]

Two dishes have defeated me over the years. The first was the runny French omelet. Thanks to Pepin, I have pretty much mastered that. Thanks to you, potatoes Anna is next.

[@cmm30]

30 minutes ago we had no idea what this food was. Now it is already in our oven! Thanks Chef. We love your teaching.

[@chrissmart2425]

❤ the highlights of my week are the Jean Pierre and Jack Show. Amazing!!

[@philholst3023]

I have 2 programs that I look forward to every week, one is a watercolor class and the other is our beloved Chef. Remember, buttah makes everything buttah

[@Abscondita9]

Potato, butter and cheese. Perfect! 😍

[@PaulRiesland]

Potatoes Anna was served at the First Class Dinner on board Titanic the night it sunk. I made a 100th anniversary dinner and that was my first time having it. Out of this world! Original recipe had you alternate salt (one layer) and butter (next layer). Decadence!🎉

[@timandsuzidickey9358]

You Know !!...... the word u were searching for !.....Repertoire. !! Bless You !

[@senorita-rita]

Best chef, ever. I've learnt so much from you. Thank you...❤

[@thegodofpez]

I learn something new from this guy just about every time! Love you, Chef JP! 🙏❤️

[@rwatts2155]

I've never met a potato I didn't love. Especially when it is bathed in butter, Thyme, and Parmigiano Reggiano! This is one of my all time favorite dishes and I haven't enjoyed Pommes Anna in years. Sometimes we just seem to put the classic dishes on the back burners and forget about them. Thank you for reminding me of this old time classic marvel! I'm going to have this for supper tonight. I may even have a steak with it...but not sure as I don't think it really NEEDS anything to go with it. I'll enjoy it by itself!

[@GracefulHaka]

I'm with you on this one. Some nights I don't really feel like having meat. This dish with a simple salad will make a very satisfying meal.

[@rwatts2155]

@@GracefulHaka I stopped at the market on my way home to buy some russet potatoes. I'm gonna have this for dinner...as you said, with a salad. I have some artichokes and asparagus in the refrigerator.

[@grishasquortsoff5296]

Cher Monsieur Jean Pierre, vous ne vous contentez pas de nous apprendre à cuisiner, mais vous nous apportez un véritable plaisir de la gastronomie, de la cuisine française et, bien sûr, une bonne humeur à toute épreuve. Et je passe une merveilleuse journée avec vous aujourd'hui. Je vais maintenant le traduire en français et j'espère que ce sera une traduction assez fidèle ))))

[@ChefJeanPierre]

Bravo and Merci pour les mots gentils! La traduction était bruillante!

[@grishasquortsoff5296]

@@ChefJeanPierre 🤩

[@reginaldwinsor2759]

Chef JP is like a fine wine. He keeps getting better with time. His artistic presentation of his creations is inspiring. Who else can make potatoes look delightful.

[@ChefJeanPierre]

🙏❤️

[@ljjackson7106]

Chef onyo! My mom used to break her back making what we called “scalloped potatoes” with flour and milk but this was a spectacular recipe that looks beautiful (plus, having the ingredients on hands is a BONUS!). 😘

[@Paul-ic2ki]

Finally, I know why chefs use a cartouche… and it was a throw away line for Chef JP… to keep things moist. I really never realized that from watching other cooking shows. One of a thousand reasons this is the best cooking channel out there!

[@Johnnyutah-tn5oe]

I'm writing my red seal in August. Can work for you, chef. Just would love to hear " hello there friends " at the beginning of the shift. Love this guy

[@theastewart6721]

Oh my! This looks scrumptious!! I bought a very expensive mandoline 17 years ago and never once used it. It came in a case with a dvd. I think it’s a de Buyer. I may actually watch the dvd to learn how to use it or try and sell it and get a less expensive one. Right after I bought it we moved so it got forgotten for a while. The thing is so complicated.😊 Don’t ever question yourself. You are truly delightful! You are real and that’s what this world needs. More people like you to bring a smile to our faces. Thank you for another winning recipe!🤗❤️

[@AlohaSnackbar-pc9gd]

I've become a better cook bc of our beloved Onyo Emperor! Cheers Chef for all the recipes and your refreshing positivity.

[@anitahopkinsla]

My Mother had eight children & taught us all how to cook…. This is one our favorites!,, ❤ thank you Monsieur JP! Who doesn’t love potatoes? 😊

[@beatriceguerra721]

Merci de partagé votre passion contagieuse passionnée drôle créatif j’adore regarder et apprendre avec vous j’ai ds lhotelrie tout Janis autant apis qu’avec vous merci bcp and keep it real always Beatrice guetta 👍

[@dominoalexandre2738]

I didn’t even watched the video that I know I am gonna do it tonight with Chef Jean-Pierre ! That isn’t a Tik Tak Tok video !

[@OneWildTurkey]

I didn't know there was an actual name for this. Once, long ago, I wanted to make some scalloped potatoes but I didn't have time to go to the store and didn't have any cream or onions but I had plenty of butter and potatoes. Now I can name it properly. I like the way these turned out much better, but now that I understand the details, I'll try again. :)

[@mosthatedminnesotan]

Thanks chef now its in my REPERTOIRE! Haha looks amazing as always!

[@ericstalker7973]

Mr.Chef you are the potato master. I didn't know there were so so many different ways to prepare and cook potatoes. One thing they all have in common is of course the butter,salt and pepper ❤❤❤ I have learned a lot from watching your videos and really enjoy watching them. I always find myself watching with a smile on my face and my stomach growling for food even when I'm not hungry.

[@annegoupille5226]

Greetings from Mauritius! I have been watching you for months now... a pleasure for the eyes, the ears... and next in the plate! Thank you!

[@relentless3735]

Jack, that was really cool what you did with the fast-motion in the top left - Genius 💯

[@JustMe-er3kc]

I’ve been hoping you would make a good potato recipe! Yay!

[@curiouslyme524]

In your cooking repertoire or tool box! 😊 Thank you Chef Jean-Pierre. This looks scrumptious!

[@Seriously_sirius2]

Or "arsenal". 😉

[@doglady174]

I think the French word you may be looking for is repertoire. Many moons ago I worked for a fabulous French restaurant called the Chanticleer. The chef had a cartoon picture of frogs in wheel chairs on the board in the kitchen. I will always remember that. Thank you for another marvelous side dish recipe that i will use. However did I think I could cook until I found your channel I never fail to learn something new.

[@Mus34679]

I bought a mandolin that has the blades internally and you pull on a handle to activate it. No risk of cutting yourself and it works great!

[@msr1116]

Please share the brand so we can look into buying one too.

[@franceyneireland1633]

@Mus34679 Please do share the brand of mandoline you bought, as I want too. As I'm the type that when I cook I can get distracted.

[@amookable]

I learn so much because I keep coming back. I keep coming back because it’s so enjoyable to spend time here. Thank you.

[@ChefJeanPierre]

🙏🙏🙏❤️

[@doreenbartolo4700]

what a character he teach you he keep you smiling this onyo french chef is realy one of the best chef well done pierre

[@TheNunakun]

Chef, you make the world a better place. Been watching for well-over a decade.

[@johndonohoe3778]

I like these Chef! I used to make these in individual molds for a la carte! Mama Mia!Darphine potato also nice.

[@birbluv9595]

I love Chef’s reactions when he tastes his dishes. Pure joy!

[@Steve197201]

I always love it when he says a child could do this. It gives me hope!

[@lawalkyrie4051]

Pommes Tatin, did you say? 😉 A work of art! Thank you.

[@R.L.KRANESCHRADTT]

11:00 Chef, your cooking 'banter' is relaxing, instructive, and most enjoyable... never stop talking, it's God's gift to you and your gift to the world!❤❤👨🏻‍🍳

[@ChefJeanPierre]

🙏❤️

[@steveandrushko75]

I am going to make this and I am going to put thin slices of ham an provolone cheese in between the layers of potato slices

[@ReRiderChi]

I've personally learned a huge amount from these videos; bonus he's entertaining and the production is great

[@TinaLanoue]

I Love watching Chef JP His bloopers are fantastic too.

[@michaelholtzman1463]

Always looking for brunch ideas, these babies are perfect!

[@JeffM---]

When you lifted the pan, I was like....wow!

[@GuttersMN]

Breaking News: French Chef forgets the word "repertoire" ! Film at 11! In all seriousness- this looks fantastic. With my slicer I prefer the cut-resistant gloves over the guard, but Safety First either way!

[@GlitterRhi]

I yelled 'repertoire!' to the screen but Chef didn't hear me 🤣🙃😄 it's okay, we knew what he meant 😉

[@scandallpower]

Haha I know i was like. It’s French!

[@lauriec3354]

Yes, so fun to hear the translations! We know what it means to think of a word! Love it❤

[@jeanniebrooks]

I have carving gloves - at least the glove would take the blow before my fingers would get it!

[@Miltiades77]

This recipe should be in your arsenal, I reckon you think, Chef :) Cooked a lot of this in the kitchens I've worked at, but a little different.. We do them in the big gastro metal pans, squared ones, the day before... Stack them all on top of each other (inside a leak proof plastic container) then add a lid that fits on top, add weight (like buckets of whatever is heavy) and cool them in the fridgre room for the next day... Then turn them out when cold, cut into squares, put on trays and blast them with heat till thoroughly warm (at service). Never added cheese though, just butter & thyme, salt & pepper... I'm sure the cheese adds another dimension though. Pure butter variant works great too though, if you cut the potatoes thinly enough (like yours). Thank you for your recipe Chef, always wonderful to watch your episodes :) Relaxing after 6 days straight at the job, 2 more to go still.. :)

[@DougTrovinger]

Butter makes everything butter as Chef would say. Yummmmmmm!

[@lorrenbritton5563]

From one Italian/French person, I think you are a great chef.

[@ChefJeanPierre]

Thank you!🙏

[@billedley795]

Excellent side dish.... We called my Italian mother "Ada Potata."...She loved Potatoes ....

[@Seriously_sirius2]

I had a Zia Ada (pronounced Ah-da) and so many other Zias. Superb cooks. While most have now passed on (All in Italy), I picked up cooking tips and tricks from all of them. (Including my mamma of course, who is still cooking and going strong @ age 92.)

[@toms4123]

Every time I finish one of your videos I have a big smile on my face

[@alisongallagher3590]

😁 truth right there 😂

[@GoAlamo]

I use a Kevlar glove with my mandolin. I think it works better than the guard and it still protects my fingers. 🩹🩹🩹

[@dmays67]

My friend ANYTHING that has butter and potatoes, I am SOLD. This looks devine! I am already incoporating some of the things I have learnt from your channel into my occassional cooking forays with great results! Mushrooms=BETTER, steak=BETTER. And now. I cannot wait for potatoes=BETTER! Thank you!

[@ChefJeanPierre]

Awesome!!!👍❤️

[@barmalini]

With potatoes, butter and parmiggiano reggiano there's only one ingridient missing - a bottle of wine. Thank you for the great recipe, chef Jean-Pierre, with you it's so easy to develop a taste for good food.

[@carstenandersen887]

Looks very delicious! suggestion: can you make a special episode with the different frying temperature on pans when coocking meat, eggs, vegetables and fish? Have just bought an infrared themometer 😊

[@jefffromflint2573]

I can't share pictures in comments, but I made this recipe and it was absolutely spectacular. It looked just like it should (from the video). I want to join the chorus in singing the praises of this incredibly simple but wildly flavorful tater dish. Once again, Chef JP, you have elevated my cooking to the delight of all my guests. In fact, I now greet them with your signature line: "Well, hello dere fwiends!" Thanks for all you do.

[@GrandmaSheila]

Your Monday recipes start my week off just right. This goes on the menu this week for sure! Thank you Chef for all you do, I learn with every new dish. I just made the Creme Caramel and it is absolutely the BEST caramel I've ever had, ever! OMG. And I can't believe I made such a perfect dish. Wow! This is the best cooking channel on YT!

[@peggylocke1016]

Dearest Chef. I already know I'm gonna have a great day when I get a notification of your videos. You are treasure to America and we have to protect you at all cost 🥰

[@perfectifmelancholy]

Anybody else do the Chef JP "magic fingers" when something is really good or is that just me? 😂😂😂

[@jean-jacqueskaselorganreco6879]

Fortunately it is not a gratin Dauphinois, that i always considered as to heavy and cutting my appetite.Looks excellent and so easy.Thanks for the cartouche procedure, can be very useful for lots of things in cooking

[@paulnelson5314]

Seems to me it’s so simple to make it look beautiful, a child could do it🎉❤. Another winner Chef!

[@davidschaefer5293]

I love making Pave Potatoes but this looks awesome too. Best part is I learned how to make a perfect circel with parchment!

[@1boortzfan]

Another home run by chef JP!

[@tadeusz1]

ANY potato dish with butter is fab! This one is supreme. Thank you Chef.

[@eloisenunez8512]

Love this. Could serve with a scoup of steak & mushrooms. 👨‍🍳 🍄 🥩

[@tarnsand440]

If I ever faint just wave a slice of Pommes Anna under my nose 🥰 A childhood fav of mine. Thanks Chef Jean Pierre🤗

[@jimsmalleimb7709]

This is wonderful, and I love the fact that so few ingredients are required and is inexpensive to make! THIS is the kind of recipe I like best!

[@brendadixon221]

Don’t ever stop talking….love your wisdom, love your wit❤

[@itsgottobeperfect1]

Imagine if this is your grandfather. (Opa in Dutch) Must be so much fun! And fantastic food as a bonus. What a nice, sweet and funny man!

[@ChefJeanPierre]

🙏🙏🙏❤️

[@fillistine]

Wonderful! Thank you! I bought a stainless steel mandoline from France and I really need to stop being scared of it!!!😂❤

[@gregsdoodles4547]

JP: "this is the most dangerous tool in the kitchen" Also JP: A child could do this" He's funny even when he's not trying. This looks fantastic I'll be making it tomorrow night, but I think I'll add some gruyerre cheese between the layers and add some garlic to the butter.

[@ChefJeanPierre]

🙏❤️

[@tanthiennguyen9308]

Vielen Dank für ihre Bemühungen gegeben haben.............................................! Ich bin Brave Bürger.............

[@ratboygenius]

I like how building the dish is like and arts and craft project - that you can eat!

[@sisterbarbarasfcc5299]

Chef Jean-Pierre, this looks amazing!! It's perfection on a plate!! I'm going to try it for dinner. Thank you for showing us. You're the best!

[@HappyArchaeology-mm4ng]

I am surprised no onions or garlic. Simply excellent. Good job, Chef.

[@MohassenBabu-hk8db]

U r a great chef

[@pamelahawn9300]

Pam.from MN. You NEVER HAVE TO MUCH BUTTER! You ate contagious! I find myself in the kitchen with that Mad Chef giggle you have! I made hashbrowns today...to Dave time I bought them in the freezer department. ( I hate peeling potatoes) I thawed them in the refrigerator and squeezed them in my hands. The water just poured out! About 10 paper towels later, they were DRY! I was wondering what percentage they allow by law to add??? Miccky D'S. contracts their fries from here in MN/ ND. They like them long to make the bags look fuller. Nice NEW potato dish by the way🎉 I.hardly eat potatoes these days... but I sure put butter on everything! After a heart attack at 74 YO, I followed the diet religiously. It didn't help, swollen ankles, higher than normal blood preasure, and many medications. I decided right then and there to enjoy my FOOD! I went back to BEEF, and of course butter!😂 Now. I am 25 lbs. Lighter, no medications, no swollen ankles, and my blood pressure is lower than when I was a late teen.❤ God provides good food for us to eat! Bless you! Keep On Keeping On...as we used to say in the day. 😊

[@pamelahawn9300]

I made an error. I am.70 now, and was 64 when I had my heart attack. 😮

[@sandtonvideo]

It is, indeed, something I will keep in my repertoire!

[@johnstroup3191]

Terrific recipe! My wife and I made this tonight plus your Shrimp sambuca, and steamed broccoli. Which you taught us how to peel and cut the broccoli stems. Amazing meal!!! Thank you so much for teaching us neophytes how to make fantastic food!!!

[@tudorachealexandru08]

Hey Jean Pierre, thank you for your wonderful recipes! Your cooking is great and my wife loves me more after I cook. All thanks to you because I learned how to cook from you. Could you please show us how to make Spanish Tortilla Omlette as well?

[@katvtay]

A couple months ago, I looked for a Chef Jean-Pierre “Pommes Anna” recipe. I hoped you would make it one day. THANK YOU, CHEF!

[@betsymoore1712]

Oh yum. Creamed Spinach. I am making both recipes .

[@dawnlast3805]

I could eat potatoes everyday Chef JP and following your variations makes my day. ❤

[@jeanniebrooks]

Looks fantabulous! I love potatoes in all kinds of ways - this is a good one, and so pretty to serve. Thank you Chef! Love you!

[@steves7716]

I used to work at a hotel that served these at banquets. I would help plate them and got to eat any extras. LOVES THESE. So glad to have your recipe.

[@maryannstewart9051]

Looks DELICIOUS!!! We are adding this recipe to our REPITOIRE!!!!😍😍😍. CHEF JEAN PIERRE, the best teacher on KZbin... We keep learning, THANK YOU! greetings from Texas...

[@theeclecticchef]

Chef, another great video! You are 1,000% correct about the Mandolin. I call them "the finger eaters". I do not get along well with the food holders, but I ALWAYS wear my cut proof gloves when I'm slicing on the Mandolin. It's about the only time I use them, but I store them with my Mandolins which should tell everyone I'm not joking. Pommes Anna is a much overlooked dish so I'm glad you did this. You also know God loves you: it didn't break when you flipped it :-) Thanks again.