GOLDEN POTATO CAKE

Golden Potato Cake image

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

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Ingredients

8 tablespoons unsalted butter or 6 tablespoons ghee
2 pounds small russet potatoes, peeled, very thinly sliced
Flaky sea salt
Freshly ground white or black pepper

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.

*** Explore more Golden Potato Cake Recipes »

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Jenny Dari

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I can't wait to try this potato cake recipe!

Geneva Reed

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This potato cake is the perfect side dish for any meal.

ZAkir yt Gaming

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I made this potato cake for a potluck, and it was a huge hit. Everyone loved it!

Malik Shakir

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This potato cake is a bit time-consuming to make, but it's totally worth it. It's so delicious!

Official Diva

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I've never made a potato cake before, but this recipe was so easy to follow. It turned out great!

Nfor Ibrahim

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This potato cake is a great way to use up leftover mashed potatoes.

Nonjabulo Ximba

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I'm not a big fan of potatoes, but this potato cake was surprisingly good. I'll definitely be making it again.

Omid Naseri

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This potato cake is the perfect comfort food. It's warm, hearty, and filling.

Weg

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Yum!

haseeb tv

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This potato cake was a bit bland for my taste. I think I'll add some more spices next time.

Daniel Phelts

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I love this recipe! It's so versatile. I've made it with different types of potatoes, and I've also added different vegetables and herbs to the batter.