MSG Free Pommes Anna
Few dishes prove that simplicity is its own kind of luxury quite like this classic French potato cake. Thinly sliced Yukon Golds are layered with clarified butter, fresh thyme, and a measured pinch of kosher salt — nothing more, nothing less — and the result is something genuinely stunning. The clarification step is worth every extra minute: removing the milk solids gives you a pure, nutty fat that crisps each layer without burning, and it keeps the ingredient list completely clean and straightforward. Because every component here is whole and unprocessed, there's no need to scrutinize labels or worry about hidden flavor enhancers sneaking into your dinner. The stovetop-to-oven technique builds a deeply golden crust on the bottom that becomes the showstopping top once you flip the cake onto a plate. Pressing the layers down at intervals is the secret to that tight, cohesive texture — each wedge holds together beautifully and tastes rich, buttery, and faintly herbal. A scatter of fresh parsley at the end is all the finishing touch this elegant side dish needs.
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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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