Mushroom Free Pommes Anna
Few dishes are as quietly showstopping as this classic French potato cake, built entirely from humble pantry staples and a little patience. Thin-sliced Yukon Golds are layered in concentric circles with clarified butter, kosher salt, and fresh thyme, then pressed and baked until the whole thing is crisp on the outside and meltingly tender within. The clarified butter is the real secret here — skimming away the milk solids gives you a pure, golden fat that crisps each layer without burning, and it's made right on your stovetop in minutes. When you flip the skillet onto a plate and that burnished golden crust is revealed, it genuinely looks like something from a Parisian bistro. For anyone navigating a diet that rules out fungi, this dish is a natural fit — it's built on potatoes, butter, and herbs with zero need for the earthy additions that so often sneak into potato gratins and sides. Serve it in wedges with a scatter of fresh parsley and it holds its own alongside almost anything on 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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