Turkey Free Pommes Anna
Few dishes are as quietly impressive as this classic French potato cake, where humble Yukon Golds are transformed into something genuinely showstopping. The technique of clarifying the butter — skimming off the milk solids to keep only that pure golden fat — is what gives each layer its rich, nutty flavor and that irresistible crispy bottom crust. Thin-sliced rounds are layered in overlapping circles, pressed and baked until the whole thing holds together like a savory tart, then flipped onto a plate in one dramatic reveal. It's completely plant-forward aside from the butter, so there's zero concern about poultry of any kind sneaking into the ingredient list — this is a dish built entirely on potatoes, herbs, and good technique. Fresh thyme woven between the layers perfumes every bite, and a scatter of flat-leaf parsley at the end keeps it feeling bright and alive. Whether you're building a holiday spread or just want a side dish that earns genuine compliments, this one delivers without any fuss about what's in it.
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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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