Pistachio Free Pommes Anna
Few dishes are as quietly impressive as this classic French potato cake — all crisp, lacquered edges and buttery, tender layers that practically melt on the tongue. The technique is the star here: clarified butter coats every slice, driving out moisture and creating that signature golden crust without any fuss over specialty ingredients. Yukon Golds are the ideal choice because their naturally creamy texture holds together beautifully under heat and pressure, giving you clean, defined layers when you flip the cake onto the plate. Fresh thyme woven between the rounds adds a subtle herbal note that keeps the whole thing from feeling heavy. The dramatic inversion at the end — one confident flip to reveal a burnished, caramel-colored top — makes this feel like a restaurant dish you pulled off in your own kitchen. It's naturally free of nuts and nut-based ingredients by design, so there's nothing to swap or second-guess, just honest, elegant cooking with four simple ingredients. Finish with a scatter of fresh parsley and serve it in wedges while it's still hot and crackling.
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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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