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!
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This is a dish that should be in everyone's repertoire!
That’s the word he was looking for! Haha
That' the word, Chef! Repertoire. (Nice French word)
Shoot..I should’ve read the comments first..you beat me..!
Hahah I think we were all shouting REPERTOIRE at the screen! 🙂
@@adamr9720 I know I was. It’s French Chef…
Jean Pierre is not just a great chef, he is also quite a character!
"Sometimes I wonder about me....". Chef, you are hilarious!!
Best teaching chef on KZhead. Period. Thank you Chef Jean-Pierre.
I agree!! 🙋🏼♀️
Watch him and Kent Rollins and you have world wide cooking... You can go to a buffet for Chinese. 🤔
💯
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!
The words that you were searching for are "repertoire" and "arsenal." ❤
I love potatoes in any form. Thank you Jean Pierre and Jack. The luckiest cameraman on Earth.
YES!😂
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 !
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.
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!
I yelled 'repertoire!' to the screen but Chef didn't hear me 🤣🙃😄 it's okay, we knew what he meant 😉
Haha I know i was like. It’s French!
Yes, so fun to hear the translations! We know what it means to think of a word! Love it❤
I have carving gloves - at least the glove would take the blow before my fingers would get it!
The most hilarious chef in the world. I love you Chef Jean-Pierre.
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😎😝
❤ the highlights of my week are the Jean Pierre and Jack Show. Amazing!!
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
what a character he teach you he keep you smiling this onyo french chef is realy one of the best chef well done pierre
Potato, butter and cheese. Perfect! 😍
I learn something new from this guy just about every time! Love you, Chef JP! 🙏❤️
“I forgot how good is, cause I haven’t had it in a while”….story of my life JP 🤣 …thanks for this recipe 👍💕
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!
I’ve been hoping you would make a good potato recipe! Yay!
I've personally learned a huge amount from these videos; bonus he's entertaining and the production is great
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."
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
The sign of the cross----a little request for some extra good luck not only when flipping foods but also while using a mandoline .
You Know !!...... the word u were searching for !.....Repertoire. !! Bless You !
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!🤗❤️
I always love it when he says a child could do this. It gives me hope!
Best chef, ever. I've learnt so much from you. Thank you...❤
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!). 😘
I Love watching Chef JP His bloopers are fantastic too.
Love this. Could serve with a scoup of steak & mushrooms. 👨🍳 🍄 🥩
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.
🙏❤️
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!
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
👍👍👍❤️
I've become a better cook bc of our beloved Onyo Emperor! Cheers Chef for all the recipes and your refreshing positivity.
U r a great chef
Chef, you make the world a better place. Been watching for well-over a decade.
Repertoire is the word, Chef.
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? 😊
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 👍
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.
Yep looks fantastic and I'd bet the crew cleaned that up quickly. Have a ripper mate!
Always looking for brunch ideas, these babies are perfect!
When you lifted the pan, I was like....wow!
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 😊
Jack, that was really cool what you did with the fast-motion in the top left - Genius 💯
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!
Please share the brand so we can look into buying one too.
@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.
I had to go on a detox. When I get off of it, I'm on this meal❤
The reveal was perfect. Thanks for sharing these recipes with us.
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!
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.
@@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.
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!
Another home run by chef JP!
30 minutes ago we had no idea what this food was. Now it is already in our oven! Thanks Chef. We love your teaching.
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 ))))
Bravo and Merci pour les mots gentils! La traduction était bruillante!
@@ChefJeanPierre 🤩
Excellent side dish.... We called my Italian mother "Ada Potata."...She loved Potatoes ....
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.)
ANY potato dish with butter is fab! This one is supreme. Thank you Chef.
Wonderful moment at 12:08 ✝🙏 Saint Louis priez pour nous, Sainte Jeanne d'Arc priez pour nous. God bless you chef!
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!
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!
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.
Learning so much from you. About to start a new job in catering. So thank you for sharing your expertise. ❤
Thank you, Chef! I look forward to your new videos every week.
Seems to me it’s so simple to make it look beautiful, a child could do it🎉❤. Another winner Chef!
I'm making this for this weekend
Every time I finish one of your videos I have a big smile on my face
😁 truth right there 😂
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!!!
Looks DELICIOUS!!! We are adding this recipe to our REPITOIRE!!!!😍😍😍. CHEF JEAN PIERRE, the best teacher on KZhead... We keep learning, THANK YOU! greetings from Texas...
It is, indeed, something I will keep in my repertoire!
If I ever faint just wave a slice of Pommes Anna under my nose 🥰 A childhood fav of mine. Thanks Chef Jean Pierre🤗
It's like an art project
Don’t ever stop talking….love your wisdom, love your wit❤
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
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!
Awesome!!!👍❤️
I like how building the dish is like and arts and craft project - that you can eat!
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
This is a delicious addition to my repertoire chef. Thanks so much ❤
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!❤❤👨🏻🍳
🙏❤️
Thank you for sharing your experience with us.
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!🎉
I know it's a different recipe, but this reminds me a bit of potato gratin. my mother used to make it for special occasions. it was so good. God bless potatoes.
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!
I watch your videos when I need an emotional lift or a break at work. Cheers me right up! Also, I've made several recipes and they are delicious! Your videos are so easy to follow. You've taught me so much about cooking. "So easy a child could do it!" And it's true - my 10 year old daughter loves to help. Thank you, Chef!
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.
👍👍👍❤️
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 🥰
Pommes Tatin, did you say? 😉 A work of art! Thank you.
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. :)
Thank you very much Chef, for teaching us this marvelous dish and helping me decide what to make for dinner tonight. You are so fun to watch and learn with, I just love you and your passion. Stay blessed friend!!
Dr.Chef JP...saw your video this morning...bought the ingredients and a mandolin just after lunch. If I could post a pic I would, it's absolutely perfect!! I will let it cool and slice and finish it in the oven later for dinner. I can see this being one of our favourite sides to serve guests for a long long time. Thanks!
I will add these potatoes to my repertoire!
Vielen Dank für ihre Bemühungen gegeben haben.............................................! Ich bin Brave Bürger.............
Can’t wait to make this for my family. I know that they’re gonna love it!
I love playing with potato recipes and this looks like one that I have to make. Thanks.
Keep the coming , chef!
Beautiful, as always!
I could eat potatoes everyday Chef JP and following your variations makes my day. ❤
I think repertoire is the word your looking for Chef, and yes this should be in everyone's repertoire for sure! Cheers.
WOW!! Looks amazing!
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?
Looks so fun to make. And your positive attitude makes it’s over the top. Boy Jack eats well. ❤ great presentation
Looks wonderful. Thank you!
Love this guy!!
Beautiful, easy side! I would love this! God bless all here
YUM!!! Thanks, Chef... You are the best.
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.