| Level: | Easy |
| Total: | 50 min |
| Prep: | 15 min |
| Cook: | 35 min |
| Yield: | 2 to 4 servings |
| Level: | Easy |
| Total: | 50 min |
| Prep: | 15 min |
| Cook: | 35 min |
| Yield: | 2 to 4 servings |
Ingredients
- 3 russet potatoes, scrubbed clean
- Extra-virgin olive oil
- 3/4 cup grated Parmigiano-Reggiano
- Kosher salt
Instructions
- Preheat the oven to 425 degrees F.
- Working 1 potato at a time, slice very thin on the mandoline. It is important to work with purpose here (quickly) because the potatoes will discolor. Do not put the potatoes in water because this will wash the starch off the potatoes. Coat an 8-inch nonstick saute pan with olive oil. Starting from the center, make concentric circles of potatoes in the bottom of the pan. Remember that eventually the bottom will be the top so it is important for the first circles of potatoes to look pretty. Brush each layer with olive oil and every 2nd or 3rd layer sprinkle liberally with grated cheese and salt. After every layer of potatoes, press the potatoes so they are very compact. Repeat this process with the remaining 2 potatoes.
- Place the pan of potatoes over medium heat and cook until the olive oil begins to sizzle and the potatoes begin to brown on the bottom. Put the pan in the oven and bake for 20 to 25 minutes. Remove the pan from the oven and place a tight fitting lid on the pan. Drain the excess oil out the side of the pan. THIS STEP IS EXTREMELY IMPORTANT!!! After the excess oil has been drained, completely flip the pan so the cake is turned out onto the bottom of the lid, then slide the cake off the lid back into the pan so the brown side of the cake is now up and the top becomes the bottom. We see now why draining the excess oil is important. If you attempt this without draining the oil it will drain out on your wrist and burn you.
- Return the cake to the oven and bake until the cake is fork tender, another 10 to 15 minutes. Cut into wedges and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 280 |
| Total Fat | 10 g |
| Saturated Fat | 5 g |
| Carbohydrates | 34 g |
| Dietary Fiber | 2 g |
| Sugar | 1 g |
| Protein | 14 g |
| Cholesterol | 19 mg |
| Sodium | 499 mg |
| Serving Size | 1 of 4 servings |
| Calories | 280 |
| Total Fat | 10 g |
| Saturated Fat | 5 g |
| Carbohydrates | 34 g |
| Dietary Fiber | 2 g |
| Sugar | 1 g |
| Protein | 14 g |
| Cholesterol | 19 mg |
| Sodium | 499 mg |
Reviews
I’ve made this quite a few times, why? …….because it’s great! Also, this paired well with so many main dishes. Make as written and you won’t go wrong.
YUM! The only thing wrong with this recipe is that I didn’t want to share it with my husband. I didn’t have a mandolin, but the slice side of my food processor blade worked pretty good. Some slices were tissue paper thin, but it hid them in the middle layers and it was fine.
Delicious! Hubby & kids (boy 15, girl 11 all really liked it and would want me to make again. I only have a cheapy mandolin (this will inspire me to get a real one that didn’t slice thin enough, so I sliced by hand, needless to say that took longer. I only used two potatoes instead of the 3 called for, b/c the 8″ sauté pan looked filled enough and I was anxious to get the dish cooked so it would be done in conjunction with the roast beef I was cooking. They must have been big potatoes b/c there was still one slice leftover. I would definitely make again. I should add that I missed the part of the episode when Ann sliced and layered the potatoes. I did use my hand sliced ones that were thinner on the bottom (top, but I used some of the thicker slices above that and it still looked impressive and turned out great -literally! I also wasn’t super mindful of following which layers got just olive oil vs. olive oil plus salt and cheese – and again it was yummy!
This recipe was awesome! I watched it being made on Worst Cooks and thought it would be good and that it was. I did add scallions to the dish and everyone loved it. Thanks Chef Anne
Chef Anne, you rock. I’ve made several recipes from this season, but this was my families favorit. It flipped out nicely and tasted wonderful. It was a lot easier than I thought. I will make this many more times in the future. I served it with roasted chicken.
Had to use a 10″ pan but it all worked out well. I agree with kimbohal to make sure you compress the potatoes on every layer. The Parmigiano-Reggiano makes the potatoes taste so good!
I did these potatoes with Anne’s Seared Rack of Lamb with Pistachio Tapenade. What a wonderful combination!
Very easy to make and delicious. I used a smaller portion this time to ensure I did it right. Compressing the potatoes between layers is important to keep the integrity of the shape. Can’t wait to see what they cook tonight.