Yeast Free Pommes Anna
Few dishes are as quietly showstopping as this classic French potato cake, and the good news is that every single ingredient is naturally free of yeast and fermented additives. Yukon Golds are the star here — their creamy, waxy flesh holds together beautifully in thin layers, and their natural starch does the binding work so nothing extra is needed. Clarifying the butter before you begin is a small but meaningful step: it removes the milk solids and gives each layer a rich, nutty flavor while helping the bottom turn deeply golden in the skillet. Fresh thyme scattered between the layers adds an herby warmth that makes the whole kitchen smell incredible. The technique of pressing the cake down as it bakes is what creates those tight, lacquered layers that fan out so dramatically when you slice into it. Inverting the finished cake onto a plate to reveal that burnished, caramelized crust is genuinely one of the most satisfying moments in home cooking. Finished with a scatter of fresh parsley, it's elegant enough for a dinner party but simple enough to pull off on a weeknight.
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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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