Potato and Parmesan Cake

Potato and Parmesan Cake
Photo by Romulo Yanes


  • 1 pound yellow-fleshed potatoes such as Yukon Gold
  • ¼ teaspoon black pepper
  • 2 tablespoons unsalted butter
  • 1 tablespoon extra-virgin olive oil
  • ¾ teaspoon salt
  • 1 Japanese Benriner or other adjustable-blade slicer
  • ½ ounce finely grated Parmigiano-Reggiano

Put oven rack in middle position and preheat oven to 450°F. Stir together butter and oil in a cup. Peel potatoes, then thinly slice using slicer and toss with 2 tablespoons butter mixture, salt, and pepper in a large bowl. Heat remaining butter mixture in a 10-inch heavy ovenproof nonstick skille...

View full recipe at Epicurious


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