Hazelnut Free Pommes Anna
Few dishes are as quietly showstopping as this classic French potato cake, where humble Yukon Golds are transformed into something crispy, buttery, and deeply golden. The technique is all about patience and layering — thin slices arranged in overlapping circles, brushed with clarified butter, and pressed together so they bake into a cohesive, tender cake that unmolds in one dramatic flip. Clarifying the butter is a small extra step that makes a real difference, pulling out the milk solids so the layers crisp up cleanly without burning. Fresh thyme woven between each layer adds a subtle herbal note that keeps every bite interesting without competing with the potatoes themselves. For anyone navigating nut allergies, this recipe is a breath of fresh air — just four core ingredients, none of which carry the cross-contamination risk that can make even simple side dishes stressful to source. A scatter of fresh parsley at the end adds a pop of color and brightness right before serving. Bring it to the table whole and let people watch you cut into it — the layered cross-section alone is worth the applause.
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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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