Emulsifier Free Pommes Anna
Few dishes are as quietly stunning as a perfectly turned-out potato cake, and this classic French preparation delivers exactly that. Four humble ingredients — Yukon Golds, butter, thyme, and salt — come together into something that looks like it belongs on a bistro menu. The technique of clarifying the butter is the real secret here: by skimming off the milk solids, you get a pure, golden fat that crisps each layer beautifully without any risk of burning or unwanted additives. For anyone navigating emulsifier concerns, that step also means you're working with butter in its most stripped-back form — no lecithins, no stabilizers, nothing processed. The natural starch in the potato slices does the binding work on its own, so there's no need for anything beyond what's listed. The result is a caramelized, lacquered cake that unmolds in one dramatic flip, revealing concentric golden layers that are crisp on the outside and silky-tender within. A scatter of fresh parsley is all it needs 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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