POTATO AND PARMESAN CAKE
This is a great comfort-food dish to go with nearly any kind of meat or fish. It comes courtesy of the UK chef Nigel Slater.
Provided by Sackville
Categories Potato
Time 1h
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Slice the potatoes into very thin rounds.
- You should almost be able to see through them.
- Melt the butter in a small pan, then pour a little of it over the base of a shallow baking dish.
- Cover the butter with some of the potato slices, overlapping them slightly.
- Pour on a little more butter, then season with salt, black pepper, garlic and a sprinkling of Parmesan cheese.
- Cover that with another layer of potatoes and seasonings, layering until you have used all the potatoes.
- Finish with the remaining butter and another dusting of Parmesan.
- Bake in a preheated oven at 220 C or 425 F for 45-50 minutes.
- From time to time, press the cake down firmly with a large spatula.
- By the end of the cooking time, the cake should be golden and sizzling around its edges.
- Remove from the oven and leave it to settle slightly for a few minutes before serving.
Nutrition Facts : Calories 449.8, Fat 27.6, SaturatedFat 17.3, Cholesterol 73.4, Sodium 308.9, Carbohydrate 44.5, Fiber 5.5, Sugar 2, Protein 8.3
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