Sliced Potato Cake – A beautiful and unique way to enjoy potatoes. Serve in wedges, or put the whole cake on the table for everyone to cut into.
These thinly-sliced potatoes seasoned with Italian herbs and Parmesan are golden and crispy on top, and soft on the inside. This simple Sliced Potato Cake is full of flavor, filling, and easy to make.
My toddler loves this dish! He calls it “Potato Chips.” The top layer does taste somewhat like potato chips. He loves picking up the potato circles one by one, and I just sit back and enjoy watching him eat. 🙂 I think your kid would love this Potato Cake, too.
Video Tutorial
What Kind of Potato to Use
I think baking potatoes and Russet potatoes are the best for this recipe. That said, nearly any potato will create a delicious potato cake when prepared and seasoned correctly.
Main Ingredients
Potatoes. I like to use medium potatoes, so the potato circles are not too big.
Parmesan. Parmesan helps to hold the potato slices together and adds amazing flavor.
Oil. I love using avocado or extra virgin olive oil.
Seasonings. Salt, pepper, and dried Italian herbs.
How to Make Sliced Potato Cake
1. Wash and peel the potatoes. Slice them into very thin slices (preferably with a mandoline).
2. Place the potatoes into a large mixing bowl. Add the oil, salt, pepper, and Italian herbs. Using your hands, mix gently, making sure all of the slices are seasoned.
3. Add the Parmesan and mix gently.
4. Place parchment paper onto a large baking sheet and place a 10″ Springform Pan without the bottom on top. Add the potato mixture inside and spread it nicely. Remove the Springform Pan ring.
5. Bake in a preheated oven at 375°F for about 50-55 minutes, until the potatoes look golden brown and are cooked through.
Helpful Tips and Tricks
Use Mandoline. This will help to make sure your potatoes are the same thickness. Of course, you can slice the potatoes with a knife. Just make sure you slice them as thin as possible.
Use Parchment Paper. Your potato cake will never stick to parchment paper. I prefer the unbleached kind.
Adjust the Seasonings. Use more or less salt depending on personal preference. Also if you have fresh herbs in your garden, such as thyme or rosemary, you can use them instead of the dried Italian herbs.
Arrange Carefully. Make sure you arrange the potato slices nicely. The cake should be a little taller in the middle and thinner closer to the edges. Make sure you don’t have clumps of potato slices stuck together.
How to Store and Reheat
Store the leftovers in the refrigerator, in an airtight container. When ready to enjoy, you can reheat it in the oven (5 minutes at 375°F), or you can also fry it on the stovetop in a non-stick skillet, just until heated through.
More tasty potato recipes:
- Parmesan Mashed Potato Cakes
- Classic Potato Pancakes
- Potato Tacos
- Rosemary Fondant Potatoes
- Parmesan Crusted Potatoes
Sliced Potato Cake
Ingredients
- 2 lbs. potatoes
- ¾ tsp. salt
- ¾ tsp. pepper
- 1 tsp. dried Italian herbs
- 3 tbsp. olive oil
- 1 cup shredded Parmesan cheese
Instructions
- Wash and peel the potatoes. Slice them into very thin slices (preferably with a mandoline).
- Place the potatoes into a large mixing bowl. Add the oil, salt, pepper, and Italian herbs. Using your hands, mix gently, making sure all of the slices are seasoned.
- Add the Parmesan and mix gently.
- Place parchment paper onto a large baking sheet and place a 10″ Springform Pan without the bottom on top. Add the potato mixture inside and spread it nicely. Remove the Springform Pan ring.
- Bake in a preheated oven at 375°F for about 50-55 minutes, until the potatoes look golden brown and are cooked through.
Emmanuelle says
Recette faite et très appréciée, merci du partage !!
Khanna Khazana Kitchen says
Your Recipe is very easy and delicious😋
Tania Sheff says
Thank you!
Julie says
I made this with yellow squash and it was delicious!
Tania Sheff says
It sounds like a great idea! Thank you!