Makes 10 servings
Ingredients
- 4 lb russet potatoes
- 1/2 cup clarified unsalted butter, or as needed
- 1 tablespoon kosher salt, plus more as needed
- Pinch of freshly ground black pepper, or as needed
Directions
- Preheat the oven to 400°F.
- Scrub, peel, and trim the potatoes into uniform cylinders. Using a mandoline or an electric slicer, slice the cylinders very thinly so that they are almost translucent. They should actually be so thin that they will bend. Put them in a bowl with the clarified butter and season with the salt and a pinch of pepper.
- Liberally brush an oven-safe sauté pan with butter. Arrange the potato slices in the pan in concentric rings. Lightly drizzle each layer with butter and season with additional salt and pepper.
- Cover the potatoes and cook them on the stovetop over medium heat until the bottom layer is brown, about 8 minutes.
- Place the pan in the oven, cover with aluminum foil, and cook the potatoes until tender,
30 to 35 minutes. Flip the cake over and continue to cook until the second side is brown. - Spoon off the excess butter and invert the potato cake onto a platter. Let it rest for 5 minutes before slicing. Slice and serve immediately, or set aside and reheat in the oven at serving time.
