Buttery Pommes Anna made in muffin tins with layers of thinly sliced potatoes, leeks, and fresh herbs. An elegant, yet easy potato side dish, perfect for the holidays.
Mini Pommes Anna
Pommes Anna is a classic French potato dish with buttery, golden layers. My version bakes them in muffin tins with leeks and spring herbs, making elegant potato cups that are just as impressive as they are easy. They feel so decadent you’ll think there’s a ton of butter or oil.
What Is Pommes Anna
Pommes Anna is a classic French dish of thinly sliced potatoes layered with butter and baked until crisp. This version adds leeks and herbs and bakes them in muffin tins for easy individual servings.
Ingredients for Pommes Anna Potato Cups
To make these Pommes Anna potato cups, you’ll need just a few simple ingredients (See recipe card below for exact measurements).
- Yukon Gold potatoes – thinly sliced so the layers turn tender inside and crisp on the edges
- Leeks – add a delicate, sweet onion flavor that balances the richness of the potatoes
- Garlic and herb cheese – melts between the layers for a creamy, savory twist
- Fresh herbs (such as thyme, chives, or parsley) – add brightness and freshness
- Kosher salt and black pepper – simple seasonings to bring out all the flavors
Step-by-Step: How to Make Pommes Anna Potato Cups
Making these individual Pommes Anna cups is simple once you prep your ingredients (see print-friendly directions below in the recipe card):
- Prep the potatoes – Thinly slice Yukon Gold potatoes (a mandoline works best for even slices). Season with salt, pepper, and fresh herbs.
- Cook the leeks – Sauté the leeks until tender and lightly golden to bring out their natural sweetness.
- Layer in muffin tin – Lightly spray a muffin tin, then layer potato slices, a spoonful of leeks, and a little garlic and herb cheese. Repeat the layers until the cups are full, finishing with potatoes on top.
- Season and bake – Cover with foil and bake until tender, then uncover and bake a little longer so the tops get golden and crisp.
- Cool and serve – Let them rest a few minutes before unmolding. Serve warm, sprinkled with extra herbs if you like.
How to Prepare the Potatoes
The quickest way to slice the potatoes thin is with a mandolin. Thinly slicing them with a knife will also work. If you want to prep the potatoes ahead, peel the potatoes and keep them submerged in a bowl of cold water until you’re ready to slice them. Pictured above my photographer cut them by hand which came out thicker than mine but still yielded perfect cups.
How to Clean Leeks
Sandy grit can hide between leeks’ many layers, so take care when cleaning. An easy way to clean them is first to slice the leeks and then submerge them in a big bowl of cold water. Swish the leeks around to make sure all the grit falls to the bottom of the bowl. Then lift the leeks out of the water rather than pour them through a strainer. That way, the grit is left behind with the water in the bowl.
What to Serve with Pommes Anna
Because they’re individually portioned, these potato cups make a beautiful addition to a holiday spread—think Easter, Thanksgiving, or Christmas—served with roast beef, lamb, or glazed ham. A simple green salad or steamed asparagus on the side rounds out the meal without overpowering the potatoes.
Variations:
- I tried these with garlic and herb goat cheese, and Boursin cheese and they were great, but you can also try other flavors like honey or chives or even just plain goat cheese.
- Keep them dairy-free and just omit the cheese.
- Feel free to switch up the herbs. Dill would also be delicious.
More Potato Recipes You’ll Love:
- Scalloped Potato Gratin
- Baked Sweet Potato Egg Cups
- Spiralized Sweet Potato Latkes
- Potato and Broccoli Cakes
- Lemon-Parsley Potato Foil Packets
Pommes Anna (Potato Cups with Leeks)
Equipment
Ingredients
- Olive oil spray
- 4 cups leeks, sliced 1/4-inch thick (from about 3 to 4—white and lighter green parts only)
- 1 3/4 teaspoons kosher salt
- 3/4 teaspoons black pepper, freshly ground
- 2 pounds Yukon Gold potatoes, peeled and sliced 1/16 inch thick*
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh parsley, chopped, plus more for garnish
- 3 1/2 ounces garlic and herb cheese, such as Alouette Garlic Herb Spread Cheese, Goat Cheese or Boursin
Instructions
- Preheat over to 375°F.
- Line a 12-cup muffin tin with foil liners. Lightly spray the liners with olive oil—use a brush if needed to ensure the sides are coated. Set aside.
- Heat a large nonstick skillet over medium heat; spritz with the olive oil.
- Add the leeks, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring frequently, until leeks are soft, 4-5 minutes. Remove from heat and divide leeks into 12 equal portions, set aside.
- Toss potato slices, thyme, 1 tablespoon parsley, remaining 1 1/4 teaspoon salt and remaining 1/2 teaspoon pepper together in a large bowl.
- Evenly divide 1/3 of the potato slices and layer in the bottom of the prepared muffin cups.
- Place about 1/2 of each portion of leeks (about 3/4 teaspoon), spreading out over the potato layer. Add another third of potatoes to the cups.
- Evenly divide the cheese and press to spread out onto the potato layer (about a heaping teaspoon per muffin cup). Add the remaining leeks and then top each cup with the remaining potatoes.
- Lightly spray the tops of each muffin cup with olive oil and cover the muffin tin with foil.
- Bake for 30 minutes then remove foil and bake until potatoes are tender and easily pieces with knife, about 10 additional minutes.
- Remove potato cups and invert and garnish with more fresh chopped parsley to serve.
- Serve room hot or room temperature.
