Ingredients
- Yukon Gold potatoes, peeled and thinly sliced: 2 pounds
- Olive oil: 1/4 cup
- Balsamic vinegar: 2 tablespoons
- Fresh thyme leaves: 2 tablespoons
- Garlic, minced: 2 cloves
- Salt: 1 teaspoon
- Black pepper: 1/2 teaspoon
- Grated Parmesan cheese: 1/4 cup
Instructions
- Step 1: Preheat oven to 400°F (200°C). Lightly grease a 9-inch springform pan.
- Step 2: In a large bowl, toss the potato slices with olive oil, balsamic vinegar, thyme, garlic, salt, and pepper until evenly coated.
- Step 3: Arrange a layer of potato slices in the prepared pan, overlapping them slightly. Sprinkle with a little Parmesan cheese. Repeat layering potatoes and cheese until all potatoes are used.
- Step 4: Press down firmly on the potato layers to compact them.
- Step 5: Bake for 50-60 minutes, or until the potatoes are tender and the top is golden brown and crispy.
- Step 6: Let the potato cake cool in the pan for 10 minutes before releasing the springform and slicing to serve.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat slices in a skillet with a little olive oil to re-crisp the edges.
- Serve warm as a savory side dish with roasted chicken or grilled vegetables.
- Don't skip pressing down firmly – this helps the potato cake hold its shape and creates more crispy surface area.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American