Chestnut Free Pommes Anna
Few dishes are as quietly showstopping as this classic French potato cake, where humble Yukon Golds are transformed into something genuinely elegant. The magic is in the technique: thin-sliced rounds layered with clarified butter, fresh thyme, and a pinch of salt, then pressed and baked until the whole thing becomes a cohesive, golden-crusted cake that unmolds dramatically onto a plate. Clarifying the butter is a small extra step that pays off in a rich, nutty flavor and a beautifully crisp bottom layer that holds together when you slice it into wedges. The entire ingredient list is refreshingly short and straightforward — potatoes, butter, thyme, and salt — so there's no need to scrutinize labels or worry about hidden additives sneaking in. For anyone navigating tree nut sensitivities, this kind of recipe is a genuine relief: nothing here is processed, blended, or at risk of cross-contact from unexpected sources. The optional parsley finish adds a pop of color and freshness that makes it look like something from a bistro. Serve it straight from the pan while it's still sizzling and watch it disappear fast.
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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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