Lactose Free Pommes Anna
Few dishes are as quietly impressive as a perfectly executed potato cake — all those thin, buttery layers pressed together into something that looks almost too beautiful to cut into. The secret here is clarified butter, which is made right at the start by melting unsalted butter and skimming away the milk solids. That process removes the lactose-containing components, leaving behind pure golden fat that crisps the potatoes beautifully without any dairy proteins in the mix. It's a classic French technique that happens to make this dish naturally comfortable for people avoiding lactose. Yukon Golds are the ideal potato for this — their waxy texture holds the layers together and their natural creaminess shines through without needing anything extra. Fresh thyme tucked between each layer adds an herby, aromatic depth that makes every wedge taste like it came out of a serious kitchen. Invert it onto a plate and you've got a showstopper side dish that's crispy on the outside, tender all the way through, and completely free of any dairy shortcuts.
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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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