Tree Nut Free Pommes Anna
Few dishes are as quietly showstopping as this classic French potato cake, built from nothing more than thinly sliced Yukon Golds, clarified butter, salt, and fresh thyme. The technique is the magic — overlapping rounds of potato pressed and coaxed into a single cohesive cake that unmolds into a burnished, lacquered centerpiece. Clarifying the butter is a small extra step that pays off enormously, giving you a rich, nutty depth and a crisp golden crust without any risk of burning. Because the ingredient list is so intentionally minimal, there's nothing to second-guess here — no sauces, no coatings, no pantry staples that might carry hidden allergens from shared processing lines. The starch from the unrinsed potato slices does the binding work naturally, so every wedge holds together in clean, satisfying layers. A scatter of fresh parsley at the end adds a little color and brightness, though the dish is honestly stunning without it. This is the kind of recipe that looks like it took serious skill but rewards anyone willing to trust the process.
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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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