Beef Free Pommes Anna
Few dishes are as quietly showstopping as this classic French potato cake, and the beauty of it is that every single ingredient earns its place. Yukon Golds are the ideal choice here — their naturally buttery flesh and thin skins hold their shape while still turning silky and tender under heat. Clarifying the butter before you begin is a small extra step that pays off enormously, giving you a deeply golden, crisp crust without any risk of burning. The technique of pressing the layers down as they cook is what transforms a simple stack of potato slices into something that unmolds like a dream, revealing a gorgeous caramelized top. Fresh thyme woven between the layers perfumes the whole thing with an herby warmth that makes it taste far more complex than four ingredients have any right to. It works beautifully as a centerpiece side dish for any meal where you want something elegant without a lot of fuss — no meat, no stock, no hidden animal-based additions to track down. Serve it in wedges with a scatter of fresh parsley and watch it disappear from the table faster than you'd expect.
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Learn more →Ingredients
4 servings
- 2 lbs yukon gold potatoes (about 4 medium), peeled
- 6 tbsp unsalted butter
- 1 tsp fresh thyme leaves
- 1 tsp kosher salt
For serving
- 1 tbsp fresh flat-leaf parsley, finely chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Melt the butter in a small saucepan over low heat, then let it sit undisturbed for 2 minutes. Skim the white foam from the surface and carefully pour the clear golden liquid into a small bowl, leaving the milky solids behind — you should have about 4 tbsp clarified butter.
- 2
Using a mandoline or a sharp knife, slice the peeled potatoes into rounds approximately 1/8-inch (3mm) thick. Do not rinse or soak the slices — the surface starch helps the layers bind.
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