Legume 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. Thin-sliced rounds are layered with clarified butter, fresh thyme, and a careful hand, then pressed and baked until the whole thing holds together in a golden, lacquered disc that unmolds like a dream. The clarified butter is the real secret here — skimming away the milk solids gives you pure, nutty fat that crisps each layer without burning, and it's made right on your stovetop in minutes. Because the ingredient list is so beautifully stripped back — just potatoes, butter, thyme, and salt — there's nothing to second-guess for anyone avoiding legumes or any of the sneaky fillers that show up in packaged potato dishes. The starch from the unrinsed slices does the binding work naturally, so every wedge holds its shape when you cut into it. A scatter of fresh parsley at the end adds a little color and brightness, but honestly the golden crust speaks for itself. Serve it straight from the pan while it's still crackling and hot.
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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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