Cashew Free Pommes Anna
Few dishes are as quietly showstopping as this classic French potato cake, where humble Yukon Golds are transformed into something crispy, buttery, and deeply golden. The technique is all about patience and layering — thin slices arranged in overlapping circles, brushed with clarified butter, and pressed together so they fuse into a cohesive, tender cake with a lacquered crust. Clarifying the butter is a small extra step that makes a real difference, pulling out the milk solids so the fat stays pure and the bottom layers caramelize without burning. Fresh thyme scattered between each layer adds a subtle herbal note that feels elegant without overpowering the natural richness of the potatoes. The dramatic inversion at the end is genuinely satisfying — one confident flip and you've got a golden, glossy centerpiece ready to slice into wedges. For anyone navigating tree nut allergies or sensitivities, this dish is a natural fit: it's built entirely from potatoes, butter, and aromatics, with no sauces, coatings, or pantry shortcuts that could introduce hidden ingredients. Finish with a scatter of fresh parsley and serve immediately while the edges are still crackling.
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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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