Macadamia 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 is golden, crisp on the outside, and meltingly tender within. The clarifying step is worth every extra minute — it gives the layers a rich, nutty depth without any of the milk solids that can burn and turn bitter in a hot oven. Because the entire recipe is built on just potatoes, butter, thyme, and salt, there's nothing hidden to worry about, and every ingredient is exactly what it says it is. The dramatic inversion at the end reveals a burnished, lacquered top that looks like it came out of a Parisian bistro kitchen. A scatter of fresh parsley is all it needs before you cut it into wedges and watch it disappear from the table.
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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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