GOLDEN POTATO CAKE
It's not about the potatoes-it's what you do to the potatoes. In this recipe, precook them until they're tender, then dispatch clarified butter (which is less likely to burn), heat, and time to help them become their best selves.
Provided by Ludo Lefebvre
Categories Bon Appétit Side Christmas Potato Butter New Year's Eve
Yield Serves 4
Number Of Ingredients 4
Steps:
- Preheat oven to 400°F. If using unsalted butter, heat in a small saucepan over medium, skimming off white foam that rises to the surface, until butter is melted and milk solids have settled to the bottom of the pan. Spoon clear (clarified) butter into a small bowl. Discard milk solids.
- Heat 1 Tbsp. clarified butter (or ghee) in a medium skillet, preferably ovenproof nonstick or cast iron (you will need to cover it; use a baking sheet if you don't have a lid), over medium-high and add half of potatoes, tossing to separate slices and coat in butter. Cook, tossing often, until some of the slices are browned around the edges, about 5 minutes. Transfer to a large bowl. Repeat with another 1 Tbsp. butter and remaining potatoes; transfer to same bowl. Let cool slightly.
- Arrange some potato slices in an overlapping pattern in a single layer in bottom of skillet. Season with salt and pepper and drizzle with some of the remaining clarified butter. Repeat with remaining potatoes, building a layer at a time, seasoning with salt and pepper and drizzling with clarified butter as you go. When you are finished layering the potatoes, pour any remaining clarified butter over top and cover skillet.
- Cook potatoes over low heat until barely tender, 10-15 minutes. Uncover skillet and transfer to oven. Bake until potatoes are very tender in the middle (if you have a cake tester, that's a good way to check, or use the tip of a paring knife) and browned and crisp around the edges, 25-30 minutes. Let cool slightly.
- Slide a rubber spatula underneath potato cake to loosen, then invert onto a platter. Season with more salt.
- Do Ahead
- Potato cake can be made 3 hours ahead. Leave in skillet at room temperature. Reheat at 350°F for 10 minutes before serving.
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Nihal Khan
[email protected]This potato cake was okay. It was easy to make, but it was not very flavorful. I followed the recipe exactly, but it did not turn out as good as I had hoped. I would not recommend this recipe.
Dukellmi Agyekum
[email protected]I tried this recipe, and it was a disaster. The potatoes were mushy, and the cheese was rubbery. I followed the recipe exactly, but it did not turn out well. I would not recommend this recipe.
Faiz Ur Rehman
[email protected]This potato cake was a disappointment. The potatoes were not crispy, and the cheese was not melted. I followed the recipe exactly, but it did not turn out well. I would not recommend this recipe.
miraz Khan
[email protected]I've made this potato cake several times, and it's always a hit. It's easy to make, and it's always delicious. I love the crispy exterior and the fluffy interior. I usually serve it with sour cream and applesauce, but it's also great on its own.
Le'Anarie Ried
[email protected]This potato cake was delicious! I followed the recipe exactly, and it turned out perfectly. The potatoes were crispy on the outside and fluffy on the inside. The cheese was melted and gooey. I served it with sour cream and applesauce, and it was a hi
katabira Ivan
[email protected]I made this potato cake for my family, and they loved it! It was easy to make, and the results were fantastic. The cake was crispy on the outside and fluffy on the inside. I will definitely be making this again.
Bugti Pool
[email protected]This potato cake was a bit more work than I expected, but it was worth it. The flavor was incredible, and it was a real showstopper. I would definitely recommend it for a special occasion.
Rickie Langerman
[email protected]I'm not usually a fan of potato cakes, but this one was amazing! The combination of potatoes, cheese, and herbs was perfect. I will definitely be making this again.
Saqlain Mushtaq
[email protected]The golden potato cake was delicious and easy to make. I used Yukon Gold potatoes, and they were perfect. The cake was crispy on the outside and fluffy on the inside. I served it with sour cream and applesauce, and it was a hit!
Burton Sandt
[email protected]This potato cake was an absolute delight! The flavors and textures were perfectly balanced, and the presentation was simply stunning. I followed the recipe to a T, and it turned out perfectly. My family and friends raved about it. Will definitely be