Pommes Anna is a minimalist, yet challenging French potato dish consisting of peeled, thinly sliced potatoes and butter. The dish is typically seasoned only with salt and pepper. The potato slices are arranged in overlapping layers, drizzled with butter, cooked on top of the stove, then baked in the oven.

When served, the baking dish is inverted, so the bottom of the casserole ends up on top. The dish was invented by a chef named Adolf Dugléré in the 19th century, who named it after one of these two actresses – either Anna Deslions or Anna Judic.