Spice Free Pommes Anna
Few dishes prove that restraint is its own kind of genius the way this classic French potato cake does. Thin-sliced Yukon Golds are layered with clarified butter, a whisper of fresh thyme, and just enough salt to let the potato shine — nothing more, nothing less. The clarifying step is worth every extra minute: it removes the milk solids that can burn, leaving behind a pure, nutty fat that crisps each layer to a deep, lacquered gold. Pressing the cake down as it cooks is the secret move that fuses all those delicate rounds into one cohesive, sliceable masterpiece. When you flip it onto the plate, you get that dramatic reveal of a burnished, caramelized crust that looks like it came straight out of a Parisian bistro. For anyone avoiding spices and seasonings beyond the basics, this recipe is a natural fit — the ingredient list is short by design, and every element listed is clean and straightforward. Finish with a scatter of fresh parsley if you like a little color, then cut into wedges and serve immediately while the edges are still 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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