This recipe starts on top of the stove and finishes in the oven. It’s MUCH easier if you have a mandolin. If you don’t, you will just need to slice the potatoes as thin as you possibly can. Serves 2.
Ingredients:
- 3 Medium size potatoes (any kind will do)
- Olive oil
- 1/2 Cup (approx.) of Parmesan cheese
- S & P
Directions: Preheat oven to 375º F
Using a mandolin on the thinnest setting, slice the potatoes the long way. It’s important to slice one potato, then assemble it in the pan or otherwise the potatoes will start to turn brown.
Liberally oil an 8 inch non stick frying pan with olive oil. Lay out the potatoes in the pan so they look like a fan. Try to be careful with this first layer as eventually this will be the top when it’s finished cooking.
Slice and assemble all the potatoes in the same manner being sure to brush oil on each layer. Sprinkle the Parmesan cheese and a little S & P on two layers (but not on the top layer). Oil the top layer when done. After each layer, press the potatoes down so they are very compact.
Cook on top of the stove just until the bottom starts to brown. Drain any excess oil out of the pan then slide the “pancake” out onto a plate. Place the pan over the potatoes and flip it over back into the pan. Place in preheated oven and cook for 30 to 40 minutes until the potatoes are tender.
To serve, slide the pancake out onto a serving plate and cut into wedges.
