Ingredients
- 4 tablespoons unsalted butter melted
- 5 large russet potatoes peeled and thinly sliced about 1/8-inch thick
- Kosher salt to taste
- Freshly ground black pepper to taste
- Dried thyme to taste
- 1/2 cup grated Parmesan cheese
- Fresh parsley chopped (for garnish)
Instructions
- Preheat your oven to 425°F. Lightly butter an 8 or 10-inch oven-safe skillet.
- Lay the potato slices in overlapping concentric circles, starting from the center outwards. Assemble 3 layers. Brush each layer with melted butter, then season it with kosher salt, freshly ground black pepper, dried thyme, and a sprinkle of Parmesan cheese before adding the next layer.
- After adding the seasoning on the last layer, cover the skillet with aluminum foil and bake for 25 minutes. Then, take off the foil and bake for another 20 minutes, or until the potatoes are tender and the edges turn golden brown. To add extra crispness, you can broil for 5 minutes as an option.
- Carefully release the potato cake using a spatula. Next, put a serving plate on top and swiftly flip the pan to turn the cake over. Let it sit for a few minutes before cutting it into wedges.
- Slice the cake into wedges and serve warm, garnished with parsley.
