14 December, 2021
Potatoes AnnaPosted in : Breakfast, Sides on by : MikeZ
A Buttery upside-down Potato Cake in true French Tradition.
- 10" Cast Iron Slillet
- Large Serving Platter
- 6 Medium Russet Potatoes - (2¾ lbs.) – peeled
- 6 Tbsp. Butter - melted
- Coarse Salt and Ground Pepper
- Preheat oven to 450°F.
- Using a Mandolin or a sharp knife, slice potatoes as thinly as possible, 1/4 inch or thinner. (Do not place sliced potatoes in water; the starch is needed to bind the layers.)
- Brush bottom of a 10-inch cast-iron skillet with 1 1/2 tablespoons butter. Starting in center of pan, arrange potato slices, slightly overlapping, in circular pattern, covering surface. Brush with another 1 1/2 tablespoons butter; season well with salt and pepper. Repeat for two more layers.
- Place over high heat until butter in pan sizzles, 2 to 4 minutes.
- Transfer to oven; bake until potatoes are fork-tender, about 1 hour. Remove from oven. Run a small spatula around the edges of potatoes; slide a large spatula underneath the potatoes to loosen.
- Place a Large Serving Platter (Inverted) on top of the Skillet. Carefully turn over the plate and skillet. Cut into wedges and serve while still hot.
A wedge of these Potatoes makes a great addition to a Breakfast of Eggs and Bacon or Ham. Take care in placing the potatoes when making the 1st layer. It will become the TOP when inverted and you want it to look inviting.
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