Pork Free Pommes Anna
Few dishes are as quietly impressive as a well-made potato cake, and this classic French preparation delivers a showstopper with just four humble ingredients. Yukon Golds are the ideal choice here — their naturally buttery flavor and waxy texture hold together beautifully under heat, creating distinct, tender layers that fan out in gorgeous concentric circles. Clarifying the butter is a small extra step that makes a real difference, pulling out the milk solids so the fat stays clean and golden without burning during that long oven bake. The result is a crisp, lacquered crust on the outside and silky, thyme-scented layers within — the kind of side dish that makes people ask what restaurant you trained at. Because the whole recipe is built around potatoes, butter, and fresh herbs, there's nothing to second-guess or swap out — it's naturally free of any pork-derived ingredients from start to finish. Inverting the skillet at the end is the dramatic finale, revealing a deep amber top that looks like it took far more effort than it actually did. Serve it in wedges alongside roasted chicken, a simple salad, or honestly anything that deserves a worthy companion.
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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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