Pommes Anna (Potato Cake)

What you need:

3 russet potatoes

1 cup grated Parmigiano

Extra-virgin olive oil

You will also need:

Extra-virgin olive oil

8-inch nonstick saute pan


What to do:

Preheat the oven to 425 degrees F.

Thinly slice the potatoes with a Mandoline.

Brush an 8-inch nonstick oven-safe saute pan with olive oil.

Take the potato slices and place them one at a time into the pan. Starting from the center of the pan make circles with the potatoes slices. Layer them as you go. 

Don't forget that the bottom will be the top when everything is done, so make sure that this looks nice and pretty.

As you're making the circle layers, brush each layer with olive oil.

Sprinkle the cheese in between every other layer.

After the last layer is placed, and the olive oil has been brushed on sprinkle with more of these cheese. Press the cake down to compact everything. 

Over medium heat, cook the potato cake for about 5 minutes so that the potatoes on the bottom can brown.  After 5 minutes the potatoes should be sizzling.

Place the pan into the oven and bake for 20.

Remove the pan from the oven and place a lid on top of the pan. 


Drain the excess oil out the side of the pan. Once all of the extra oil has been drained out, flip the pan so the potato cake is turned out onto the bottom of the lid.

Carefully slide the cake off the lid back into the pan so the brown side of the cake is now upwards.

Return the potato cake to the oven and bake for 15 minutes.

Cut into wedges.