Potato and Parmesan Cake

Ingredients

• 2 tablespoons unsalted butter
• 1 tablespoon extra-virgin olive oil
• 1 pound yellow-fleshed potatoes such as Yukon Gold
• ¾ teaspoon salt
• ¼ teaspoon black pepper
• 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