Oats Free Pommes Anna
Few dishes are as quietly impressive as a perfectly executed potato cake, and this classic French preparation delivers exactly that. Thin-sliced Yukon Golds are layered with clarified butter, fresh thyme, and a touch of kosher salt, then pressed and baked until the whole thing becomes a golden, crispy-edged masterpiece that unmolds like a showstopper. 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. For anyone navigating grain sensitivities, this dish is naturally built around nothing but potatoes, butter, and herbs — no fillers, no hidden additives, no reason to second-guess a single ingredient. The technique of not rinsing the potato slices is intentional; that surface starch is what fuses the layers into a cohesive, sliceable cake rather than a pile of loose rounds. Serve it straight from the pan, cut into wedges, and finish with a scatter of fresh parsley for a side dish that looks like it came out of a Parisian bistro kitchen.
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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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