Chicken Free Pommes Anna
Few dishes are as quietly impressive as a perfectly executed potato cake, and this French classic delivers a showstopping result from just four humble ingredients. Yukon Golds are the ideal choice here — their naturally buttery flavor and waxy texture hold together beautifully under heat, creating distinct, tender layers rather than a mushy pile. The clarified butter is the real secret, coating every slice with rich, nutty flavor while helping the bottom develop that deeply golden, lacquered crust that makes the unmolding moment so satisfying. Fresh thyme woven between the layers adds a subtle herbal note that feels elegant without any fuss. The whole thing bakes in a single skillet, which means less cleanup and a dramatic table presentation when you flip it golden-side up. It's a naturally meat-free dish that doesn't feel like it's missing anything — just pure, honest potato cookery at its best. Finish with a scatter of fresh parsley and serve it in wedges while it's still hot and crisp at the edges.
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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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