Eggless Pommes Anna
Few dishes are as quietly impressive as this classic French potato cake, where humble Yukon Golds are transformed into something genuinely showstopping. The technique of layering thin, starchy slices in concentric circles and pressing them as they cook creates a cohesive, crispy-edged cake that unmolds dramatically onto a plate — golden-side up and ready to impress. Clarified butter is the secret weapon here, coating every layer with rich, nutty flavor while helping the whole thing hold together without any binding agent whatsoever. That means this dish is naturally free of eggs without any substitutions or workarounds — just potatoes, butter, thyme, and salt doing exactly what they're supposed to do. The mandoline work takes a little patience, but the payoff is a tender, buttery interior with a deeply caramelized crust that you simply cannot fake. A scatter of fresh parsley at the end adds a pop of color and brightness that makes it look like something straight off a Parisian bistro menu. Serve it in wedges alongside roasted chicken, a simple salad, or honestly anything that deserves a stunning side.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!