Coconut 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 technique is all about patience and layering — thin slices arranged in overlapping circles, brushed with clarified butter and scattered with fresh thyme at every level, so each bite carries richness and fragrance all the way through. Clarifying the butter is a small extra step that makes a real difference, pulling out the milk solids so the layers crisp and brown without burning. The starch left on the unrinsed potato slices does the quiet work of binding everything together, so when you flip the skillet onto a plate, you get that gorgeous golden crust in one dramatic reveal. For anyone navigating coconut-free cooking, this recipe is refreshingly straightforward — every ingredient is exactly what it says it is, with no hidden oils or alternative fats to second-guess. Finished with a scatter of fresh parsley, it's the kind of side dish that looks like it came from a bistro but only asks for a skillet, a mandoline, and a little confidence at the flip.
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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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