Thin overlapping potato slices cooked into a golden, buttery cake.
New cookbook version · Serves 4
Written to complete the family collection. This is a new version, not a recovered record of the original cook.
Ingredients
- 800 g floury potatoes
- 70 g clarified butter or melted butter
- ¾ tsp salt
- Black pepper
- 1 tsp thyme leaves, optional
Method
- Heat oven to 190°C fan-forced. Peel potatoes and slice evenly about 2 mm thick. Pat dry; do not soak away all the starch.
- Brush a 22–24 cm ovenproof frying pan with butter. Arrange overlapping circles of potato, seasoning lightly and brushing with butter between layers.
- Press down gently. Cook on medium-low heat for 8–10 minutes to start the base colouring.
- Cover with a buttered round of baking paper and foil. Bake for 25 minutes, then uncover and bake 20–25 minutes more until tender.
- Rest for 5 minutes. Loosen the edges and carefully invert onto a plate, using oven gloves. Cut into wedges.
Kitchen notes
Use a mandoline guard. If the base needs more colour, return the pan to low heat briefly before turning out.
From preparation to the table
Original photographs from our family cooking. Where the recipe is labelled as a new version, these earlier photographs record the meal and may show variations rather than every exact ingredient or step above.
