Paraben Free Pommes Anna
Few dishes are as quietly stunning as a perfectly turned-out potato cake, and this French classic delivers that golden, lacquered crust that makes everyone at the table lean in. The ingredient list is beautifully short — just Yukon Golds, butter, thyme, and salt — which is exactly what makes it so appealing when you're navigating products loaded with synthetic preservatives and additives. Clarifying the butter yourself is a small but satisfying step that keeps everything clean and pure, stripping away the milk solids to leave only that rich, golden fat. The overlapping layers of thinly sliced potato build on each other as they bake, pressing into a cohesive cake that's crispy on the outside and meltingly tender within. Fresh thyme woven between the layers adds an herbal lift that feels effortlessly elegant without relying on any packaged seasoning blends. The dramatic inversion at the end — flipping the whole skillet onto a plate to reveal that burnished, caramelized top — is one of those kitchen moments that never gets old. Finished with a scatter of fresh parsley, it's a side dish that looks like it came from a bistro and tastes even better than it looks.
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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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