• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Wine Lover's Kitchen
  • About
  • Summer
  • Recipes
  • Wine
  • Subscribe
    • Facebook
    • Pinterest
    • Twitter
menu icon
go to homepage
  • About
  • Summer
  • Recipes
  • Wine
  • Subscribe
    • Facebook
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • About
    • Summer
    • Recipes
    • Wine
    • Subscribe
    • Facebook
    • Pinterest
    • Twitter
  • ×
    Home » Vegetables

    Potatoes Anna Light

    Published: Apr 6, 2017 · Modified: Jun 19, 2020 by Carolyn Hetke · This post may contain affiliate links,

    Jump to Recipe Print Recipe

    This lightened version of the classic French dish Pommes Anna uses chicken broth in place of butter between the thin layers of potato. A touch of mayonnaise in the broth and a finishing touch of melted butter bring back the richness without the calories.

    Slice of potatoes anna light.
    Potatoes Anna

    Pommes Anna are thinly sliced and layered with clarified butter between the layers.  The dish is baked or fried in a spring form type pan. The traditional  dish is turned every ten minutes or so so both the top and bottom brown evenly.  There is even a special pan available in France that allows for inverting the dish during cooking.

    My simplified method will seem like a breeze after that! No inverting going on here!

    Scalloped potatoes were a holiday meal staple in my house growing up.  My whole family has a weakness for my Mom's version of scalloped potatoes. I will have to post that recipe one day soon.  These, in the meantime are just a bit lighter and don't carry the lactose load of scalloped potatoes either.

    Ideally use a spring form pan so you can remove the sides after they are cooked.  You can slice them pie-fashion if you like.  If you don't want to use a spring form pan you can spray any baking dish and fill with your layers.  As it happened, my springform was 'otherwise engaged' with a cheese cake so I used an ordinary casserole. You will just have to cut the finished potatoes into smaller portions and remove the pieces with a serving spatula.

    pommes-anna

    The mayonnaise isn't mandatory but it is surprising how it adds a touch of creaminess to the dish.  I sometimes add a few thin yellow onion slices between the first two layers as well. They are usually well received!

    These are really good the next day too!  They are much easier to cut, slice and serve after they have been chilled through once.  So... there is a good argument for make ahead with this dish too!

    lamb-white-wine-major-grey

    I served these with Roast Lamb with White Wine and Major Grey's and Oven Roasted Asparagus and they were delicous!  And.. that whole menu you can make in your oven.  Set your table and sit back and have a glass of wine while your oven does all the work!  Easy peasy!

    Slice of potatoes anna light.

    Potatoes Anna Light

    Bake Potatoes Anna with chicken broth and a touch of mayonnaise instead of pure butter. Melt some butter to drizzle over each servings so you can pick the amount of butter.
    Author: Carolyn Hetke

    If you tried this, or any other recipe on my website, please leave a 🌟 star rating and let me know it went in the 📝 comments below!

    5 from 1 vote
    Prevent your screen from going dark
    SaveSaved!
    Print Pin Facebook
    Course: Main Dish
    Cuisine: French
    Prep Time: 20 minutes mins
    Cook Time: 1 hour hr 30 minutes mins
    Total Time: 1 hour hr 50 minutes mins
    Servings: 8 serving

    Ingredients

    • 6 medium Yukon Gold potatoes or other waxy potato
    • 2 cups chicken broth approximately
    • 2 Tbsps mayonnaise
    • salt and pepper for seasoning
    • Melted butter for serving Approximately ¼ cup or to taste

    Instructions

    • Preheat oven to 350 degrees F.
    • Spray 9 or 10" spring form pan.
    • Mix the mayonnaise into the chicken broth and stir to break it up.
    • Have salt and pepper ready to season each layer.
    • Peel potatoes and slice thinly using a mandolin or slicing disk of food processor. Slices should be about ⅛" thick or less. (Paper thin)
    • Spread one third of potato slices neatly on bottom of the pan. Season the layer lightly with salt and pepper. Pour enough chicken broth to just barely cover the potato layer.
    • Repeat two more times. After the last layer is in place you should just be able to see the broth at the top edge of the casserole.
    • (Note) Classic assembly places the slices neatly in concentric circles. I just make sure they lay flat and are evenly distributed around the pan).
    • Bake approximately 1 to 1 ½ hours. Cooking time will depend on the depth of your pan. My potatoes were about 3" deep. Check potatoes after an hour. When they are fork tender in the middle of the pan they are done. Mine took 90 minutes.
    • Allow to cool 10-15 minutes before removing the outer ring. Slice and serve. Pass melted butter or drizzle a bit on top as you are serving.

    Nutrition

    Calories: 167kcal | Carbohydrates: 23g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 100mg | Potassium: 590mg | Fiber: 3g | Sugar: 1g | Vitamin A: 182IU | Vitamin C: 25mg | Calcium: 20mg | Iron: 1mg
    Tried this recipe?Mention @thewineloverski or tag #thewineloverski!

    Reader Interactions

    5 from 1 vote (1 rating without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi! I am Carolyn - the Wine Lover in the Wine Lover's Kitchen! I absolutely love having friends and family around my table with great food and wine to enjoy. If you want great recipes and wine recommendations you have come to the right place!

    Learn more about me →

    Summer Recipes

    • Potato salad in a bowl.
      Potato Salad With Celery and Cucumber
    • Beet, heirloom tomato and burrata wedges on a plate.
      Viking Cruise Recipe: Beet and Burrata Salad
    • A bowl of cold, creamy, almond soup with toasted almond and green grape garnish.
      Chilled Spanish Garlic Soup (Sopa de Ajo)
    • A bowl of cold cherry soup.
      Cherry Soup with Cinnamon Croutons

    Popular Recipes

    • Close up of creamy Cafe de Paris sauce.
      Café de Paris Sauce - The Original 'Secret Sauce'
    • Puffy, crispy flour tortilla flavoured with olive oil and chili, lime seasoning.
      Air Fryer Tortillas
    • Golden brown spinach feta scones on a plate.
      Savoury Spinach and Feta Scones
    • Piece of Italian crumb cake with pistachio cream filling, topped with crushed pistachios and icing sugar.
      Pistachio Cream Crumb Cake
    • Medium rare beef tenderloin sliced on a platter.
      Air Fryer Beef Tenderloin
    • Baked sweetened condensed milk buns piled in a basket.
      Bread Machine Sweetened Condensed Milk Dinner Rolls

    Footer

    ↑ Back to top

    Home

    Recipes Wine

    About

    • Privacy Policy & Disclaimer
    • Accessibility Policy
    • About

    Newsletter

    Tired of wandering around looking at wine labels? Get recipes and my Best Buy wine picks every two weeks!

    • Sign Up!

    Contact

    • Contact

    Follow me on:

    • Facebook
    • Pinterest
    • X -Former Twitter

    Copyright © 2025 The Wine Lover's Kitchen

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.