Sliced Potato Cake
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.
Servings: 4 servings
- 2 lbs. potatoes
- ¾ tsp. salt
- ¾ tsp. pepper
- 1 tsp. dried Italian herbs
- 3 tbsp. olive oil
- 1 cup shredded Parmesan cheese
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.
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.
Calories: 317kcal | Carbohydrates: 27g | Protein: 14g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 17mg | Sodium: 779mg | Potassium: 870mg | Fiber: 6g | Sugar: 1g | Vitamin A: 216IU | Vitamin C: 23mg | Calcium: 379mg | Iron: 7mg