There is something very comforting about potatoes. A bit of Friday night easy indulgence after a hard week – throw this potato dish into the oven with some asparagus in foil with wine and butter.
Melt bocconcini over the asparagus. Make a large herby green salad. Find a good TV program. Welcome in a long weekend.
Indulgent Potato Cake
Source: From my pile of recipes collected over the years
prep time: 10 mins
cooking time: 1 hour 15 mins
serves: 4-6, depending on how you use it
1.5 kg large potatoes, peeled and sliced as thinly as possible. I use a mandoline.
1.5 Tblspn butter
1.5 Tblspn oil
Heat the oven to 180C.
Melt the butter and oil, and grease an ovenproof dish on the bottom and sides.
Starting at the middle, layer slices of potato neatly in circles so that they overlap. Build up the layers.
Pour 2 Tblspn of butter and oil mixture over the potatoes, and cover them with a sheet of baking paper.
Bake for 1 hour, remove the baking paper, and bake another 15 to 20 minutes until the top is crispy and the bottom layers are cooked.
Cut around the edges of the potato cake, drain off any excess oil. Turn out onto a large plate, dust with salt and cut into slices or squares.