Potato And Parmesan Cake Recipes

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.

Steps:

• Warm the 2 tablespoons of olive oil in a large (12-inch diameter) nonstick pan over medium-high heat. Add the onions and cook until translucent, about 4 minutes. Add the garlic and cook until tender and fragrant, about another 2 minutes. Season the onion mixture with salt and pepper. Transfer the onion mixture to a large bowl and set aside. Reserve the pan.
• Meanwhile, grate the potatoes in a food processor using the grating attachment blade. Use a kitchen towel to help squeeze out the water from the grated potatoes. Add the potatoes to the bowl with the onion mixture. Add the Parmesan and the basil. Stir to combine and season with additional salt and pepper, to taste.
• Warm the remaining olive oil over high heat in the same pan that was used to cook the onions. When the pan is hot, but not smoking add the potato mixture. Use a spatula to press the mixture down into the pan firmly and evenly. Turn the heat down to medium and cook the potato mixture until the bottom is golden brown and the pancake can move in the pan, about 12 to 15 minutes. Turn the heat down to medium-low if the pancake is browning too fast in places. Place a large plate on top of the pancake and flip the pancake out of the pan. Turn the heat on the pan back up to high. When the pan is hot slide the pancake back into the pan and cook until the bottom is golden and is cooked through, about 12 to 15 minutes. Slide the pancake onto a serving platter, slice, and serve.

Steps:

• Preheat oven to 425°F.
• Shave potatoes lengthwise into long, wide ribbons with a vegetable peeler and toss strips with remaining ingredients. Lightly oil a 9-inch metal pie pan. Arrange strips in overlapping layers radiating from center, letting slices overhang slightly if necessary.
• Bake in lower third of oven until edges are browned, then cover edges with foil and bake until potatoes are tender and top of cake is crisp and brown, 45 to 50 minutes total.