Cinnamon Free Pommes Anna
Few dishes are as quietly impressive as this classic French potato cake, where humble ingredients transform into something genuinely stunning. Thin-sliced Yukon Golds are layered in overlapping circles, bathed in clarified butter, and seasoned with just kosher salt and fresh thyme — nothing more, nothing less. The result is a crispy, lacquered exterior giving way to tender, buttery layers that practically melt on the tongue. Because the ingredient list is so clean and focused, this is a naturally safe choice for anyone avoiding warm spices like cinnamon that tend to sneak into potato gratins or spiced side dishes. The clarifying step is worth the extra few minutes — it removes the milk solids that can cause burning and gives the crust that deep, even golden color you see in restaurant kitchens. Inverting the finished cake onto a plate is a genuinely satisfying moment, revealing a caramelized top that looks like it took far more effort than it did. A scatter of fresh parsley at the end adds a little color and brightness right before serving.
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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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