By Mark Bittman
- Total Time
- 1 hour 15 minutes
- Rating
- 4(171)
- Notes
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Ingredients
- About 2 pounds all-purpose potatoes
- 3tablespoons melted butter or oil
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
167 calories; 6 grams fat; 4 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 26 grams carbohydrates; 3 grams dietary fiber; 1 gram sugars; 3 grams protein; 10 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Heat oven to 400. Peel and thinly slice all-purpose potatoes (consider using a food processor). Toss with 3 tablespoons melted butter or oil and neatly layer in a 10- or 12-inch ovenproof skillet. Bake for 30 minutes; slide the cake out onto a plate, cover with another plate, invert it and slide it back into the skillet, with a little more butter or oil if necessary. Continue cooking until potatoes are done and top is browned, 20-25 minutes; cut into wedges.
Ratings
4
out of 5
171
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Cooking Notes
Sarah
Made it with Yukon Gold - my favorite potato - and my boyfriend ate almost all of it before I even got a single bite - wonderful - flaky crispy buttery potatoes. I tried to flip it per recipe and with the YG's it failed the flip... next time I will use the broiler.
Torbie
This looks so good! I also wonder if this recipe can be used with sweet potatoes. . .?
June
I didn't flip the potatoes. I cooked them on medium high heat for about 8 minutes until they were browned and crisp on the bottom. Then I covered them with foil and put them in a 400º oven for about 20 minutes. Tested them with the point of a knife and when they were cooked through, I removed the foil and broiled for 3 or 4 minutes. They turn out perfect every time!
Vevettey
I used 4 medium Yukon gold.
Amy Christine
I modified this in so many ways it does not really resemble the recipe above, but I'll add my two cents here anyway. It's easy to add more flavor to this dish. I added Sottocenere truffle cheese on one layer, broccoli rabe pesto (from David Tanis's recipe for broccoli rabe lasagne) on another layer and then the last layer, parmesan cheese. Salt and pepper each layer. Rich, savory and very good.
Janice
1) Temperature is not hot enough. 2) Potatoes not going to slide anywhere, anytime. Needs garlic, salt and pepper. Looking for a different recipe.
Nanou
Made it with Yukon Gold - my favorite potato - wonderful - flaky crispy buttery potatoes. I tried to flip it per recipe and with the YG's it failed the flip... next time I will use the broiler.
Scott
I made it with Russets, in a cast iron pie plate. I also used convection to finish it. Really wonderful dish.
Downeast Mainer
Not traditional, but I sprinkled salt and thinly sliced garlic between each layer of potatoes before cooking. Paprika or leaves of woody herbs (thyme, rosemary, oregano) would be good too. Served with flaky salt, sliced scallions, and sour cream on the side (you know, the French way! Lol). This recipe makes good use of that bag of potatoes languishing in the corner of your kitchen. Easy and tasty.
June
I didn't flip the potatoes. I cooked them on medium high heat for about 8 minutes until they were browned and crisp on the bottom. Then I covered them with foil and put them in a 400º oven for about 20 minutes. Tested them with the point of a knife and when they were cooked through, I removed the foil and broiled for 3 or 4 minutes. They turn out perfect every time!
Mary O
Made this a first time in a Lodge cast-iron skillet. Color was lovely, but I found it a little bland with just potatoes, olive oil/butter and a little salt. I'm going to try again but incorporate some onion or garlic for more flavor.
Amy Christine
I modified this in so many ways it does not really resemble the recipe above, but I'll add my two cents here anyway. It's easy to add more flavor to this dish. I added Sottocenere truffle cheese on one layer, broccoli rabe pesto (from David Tanis's recipe for broccoli rabe lasagne) on another layer and then the last layer, parmesan cheese. Salt and pepper each layer. Rich, savory and very good.
Janice
1) Temperature is not hot enough. 2) Potatoes not going to slide anywhere, anytime. Needs garlic, salt and pepper. Looking for a different recipe.
Nanou
Made it with Yukon Gold - my favorite potato - wonderful - flaky crispy buttery potatoes. I tried to flip it per recipe and with the YG's it failed the flip... next time I will use the broiler.
Gary R
I've prepared this a couple of times using russet potatoes and a butter/olive oil mix. Found it worked better to generously brush the skillet with the butter/oil mix and then brush each layer of potatoes, rather than toss the potatoes in the mix. Last time around, I added some grated Parmesan between layers - will probably do that again.
Brandy
These potatoes were just 'meh' for me and mine. They looked good, were easy to prepare using a cheap mandolin and my cast iron skillet, but even with organic Yukon gold potatoes, they lacked much substantial flavor without seasoning them (a lot!) and adding some sour cream and chives.
Dani S.
Anyone leave the peel on?
arthur
is a food processor required for the prep? and/or, how thinly are we slicing here?
Lennie
Not necessary -- just get an inexpensive microplane or if you have good knife skills and a sharp knife you can do by hand - must be quite thin
Vevettey
This was, by far, one of the easiest and tasty potato recipes I've made. It compliments any meat dish (for you meat and potatoes lovers) or good on its own.
Andi Reynolds
No salt or pepper?
Vevettey
In my opinion , no salt or pepper was required. You can always add to taste.
Lennie
I added salt and pepper after cooking -- course sea salt -- if you used salted butter that helps. I also put a dollop of creme fraiche (sour cream) and chives on top! Yum
tiny
about how many potatoes?
Vevettey
I used 4 medium Yukon gold.
Sarah
Made it with Yukon Gold - my favorite potato - and my boyfriend ate almost all of it before I even got a single bite - wonderful - flaky crispy buttery potatoes. I tried to flip it per recipe and with the YG's it failed the flip... next time I will use the broiler.
Torbie
This looks so good! I also wonder if this recipe can be used with sweet potatoes. . .?
Kay
What are "the YG's" ??
Barbara
What are YG's
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