Anna is the name of a potato dish created by Adolph Dugléré. It was dedicated to Anna Deslions, a woman of fashion at the time of the Second Empire. The potatoes are sliced and evenly covered with clarified butter or duck fat before being baked.

Peel the potatoes and cut in even, round slices. Use a round cutter to shape the potatoes before you slice them. The slices should be 2 millimeters thick (0.32 inch). Season with salt and pepper. Arrange the slices in circular layers in a greased, 6-inch round cake pan. Make sure that the potatoes are evenly coated with clarified butter. Once the slices are arranged in the pan, compress them with the palm of your hand. Cover with remaining clarified butter. Cook at 450° F for a good 45 minutes until they become golden brown.

Put a tray under the cake pan in case the butter boils over. Remove from oven. To transfer, quickly turn the baking dish over, allowing potatoes to fall on a flat dish. Serve hot.

Note: Anna potatoes or pommes Anna should be cooked in a special pan, which is similar to a two-handled casserole dish with a tightly fitting lid. Nevertheless, Anna potatoes can be prepared in an ordinary baking pan with a lid that fits exactly.