Sliced ​​Potato Cake

Sliced Potato Cake is a savory and comforting dish that uses thinly sliced potatoes layered and baked into a delicious, cake-like form. It’s perfect as a side dish or even as a main course when served with a side salad. Here’s a simple recipe to make it:

Sliced Potato Cake Recipe

Ingredients:

• For the Potato Cake:
• 4 large russet potatoes (about 2 lbs or 900 g)
• 1/4 cup olive oil or melted butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup shredded cheese (cheddar, Gruyère, or your favorite cheese)
• 1 teaspoon dried thyme (or rosemary)
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 1/4 cup chopped fresh parsley (optional for garnish)
• For the Cream Sauce (optional):
• 1/2 cup heavy cream
• 1/4 cup milk
• 1 tablespoon all-purpose flour
• 1 tablespoon butter
• 1/4 cup grated Parmesan cheese

Instructions:

1. Preheat the Oven:

• Preheat your oven to 375°F (190°C).

1. Prepare the Potatoes:

• Peel the potatoes and slice them thinly, about 1/8-inch thick. You can use a mandolin slicer for even slices.
• Place the potato slices in a bowl of cold water to prevent browning. Drain and pat dry with paper towels before using.

1. Prepare the Cake Base:

• In a large skillet over medium heat, heat the olive oil or melted butter. Add the finely chopped onion and cook until softened, about 4-5 minutes. Add the minced garlic and cook for an additional 1 minute.
• Remove the skillet from heat and set aside.

1. Assemble the Potato Cake:

• Grease a 9-inch (23 cm) round baking dish or a similarly sized ovenproof dish.
• Arrange a layer of potato slices in the bottom of the dish, slightly overlapping them in a circular pattern.
• Brush the layer with some of the olive oil or melted butter, and sprinkle with a bit of salt, pepper, thyme (or rosemary), and paprika.
• Spread a portion of the cooked onions and garlic over the potato layer.
• Sprinkle with some of the shredded cheese.
• Repeat layers until you use up all the potatoes, ending with a layer of cheese on top.

1. Bake the Potato Cake:

• Cover the dish with aluminum foil and bake in the preheated oven for 45 minutes.
• Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.

1. Prepare the Cream Sauce (Optional):

• While the potato cake is baking, make the cream sauce if desired.
• In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes.
• Gradually whisk in the heavy cream and milk, and cook until the sauce thickens, about 3-4 minutes.
• Stir in the grated Parmesan cheese and season with salt and pepper to taste.

1. Serve:

• Let the potato cake cool for a few minutes before slicing.
• Garnish with chopped fresh parsley if desired.
• Serve with the cream sauce drizzled over the top or on the side.

This Sliced Potato Cake is a versatile dish that can be enjoyed warm or at room temperature. It’s perfect for special occasions or as a comforting side for a weeknight meal. Enjoy!