Description
This Sliced Potato Cake is crispy on the outside, tender on the inside, and packed with savory Parmesan and herbs. A simple yet elegant side dish that pairs perfectly with meats, roasted vegetables, or holiday feasts!
Ingredients
- 2 lbs. potatoes (Russet or Yukon Gold)
- ¾ teaspoon salt
- ¾ teaspoon black pepper
- 1 teaspoon dried Italian herbs
- 3 tablespoons olive oil
- 1 cup shredded Parmesan cheese
Instructions
- Prepare the Potatoes: Wash, peel, and thinly slice the potatoes (⅛-inch thick) using a knife or mandoline slicer.
- Season the Slices: In a large bowl, toss potato slices with salt, pepper, Italian herbs, and olive oil until evenly coated.
- Layer the Potatoes:
- Preheat oven to 375°F (190°C).
- Grease a round cake pan or ovenproof skillet with olive oil.
- Arrange potato slices in overlapping layers, pressing them down slightly. Sprinkle Parmesan cheese between layers.
- Bake:
- Cover with aluminum foil and bake for 40 minutes.
- Remove foil and bake for another 20–25 minutes, until golden brown and crispy.
- Rest & Serve: Let the potato cake rest for 5–10 minutes before slicing. Serve warm.
Notes
- Flavor Enhancements: Try fresh rosemary, thyme, or garlic for added depth.
- Cheese Variations: Substitute Parmesan with Gruyère, cheddar, or mozzarella.
- Make-Ahead Tip: Assemble ahead of time and refrigerate overnight before baking.
- Prep Time: 20minutes
- Cook Time: 60–65 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
