Pecan Free Pommes Anna
Few dishes are as quietly showstopping as this classic French potato cake — layers of thinly sliced Yukon Golds pressed together into a golden, crispy-edged masterpiece that unmolds like something out of a Parisian bistro. The Yukon Golds are the real hero here, their natural creaminess and thin skins making them ideal for building those tight, buttery layers that hold together beautifully when inverted. Clarifying the butter is a small extra step that pays off enormously, giving each layer a rich, nutty depth without any of the milk solids that can burn at high oven heat. Fresh thyme woven between the layers perfumes the whole thing as it bakes, and a scatter of flat-leaf parsley at the end keeps it bright and fresh. For anyone navigating tree nut allergies or sensitivities, this recipe is naturally free of any such concerns — it's just potatoes, butter, and herbs doing exactly what they do best. The technique of not rinsing the potato slices is a small but smart move, letting the surface starch act as a natural binder so the cake holds its shape when you flip it. Serve it in wedges straight from the pan while it's still crackling and hot.
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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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