Red Meat Allergy Friendly Pommes Anna
Few dishes are as quietly showstopping as this classic French potato cake, and the good news is it's naturally free of any red meat from start to finish. Layers of thinly sliced Yukon Gold potatoes are brushed with clarified butter, seasoned with kosher salt and fresh thyme, and pressed into a golden, crispy-edged cake that unmolds dramatically at the table. The clarified butter is the real secret here — skimming away the milk solids gives you a pure, nutty fat that crisps each layer without burning, and it's worth every extra minute of effort. Yukon Golds are the ideal choice because their creamy, waxy flesh holds together beautifully under heat rather than turning mealy or falling apart. A hot oven and a confident flip are all that stand between you and a stunning centerpiece side dish that pairs effortlessly with poultry, seafood, or a simple green salad. A scatter of fresh flat-leaf parsley at the end adds a pop of color and brightness that makes the whole thing look 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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