These meagerly cut potatoes prepared with Italian herbs and Parmesan are brilliant and firm on top, and delicate within. This basic Sliced Potato Cake is loaded with flavor, filling, and simple to make.
My little child cherishes this dish! He calls it "Potato Chips." The top layer tastes to some degree like potato chips. He adores getting the potato hovers individually, and I simply kick back and appreciate watching him eat. 🙂 I figure your child would cherish this Potato Cake, as well.
Store the remains in the cooler, in a sealed shut compartment. At the point when prepared to appreciate, you can warm it in the broiler (5 minutes at 375°F), or you can likewise sear it on the stovetop in a non-stick skillet, just until warmed through.
- 2 lbs. potatoes
- 3/4 tsp. salt
- 3/4 tsp. pepper
- 1 tsp. dried Italian herbs
- 3 tbsp. olive oil
- 1 cup shredded Parmesan cheese
Instructions
- Wash and peel the potatoes. Slice them into very thin slices (preferably with a mandoline).
- Place the potatoes into a large mixing bowl. Add the oil, salt, pepper, and Italian herbs. Using your hands, mix gently, making sure all of the slices are seasoned.
- Add the Parmesan and mix gently.
- Place parchment paper onto a large baking sheet and place a 10″ Springform Pan without the bottom on top. Add the potato mixture inside and spread it nicely. Remove the Springform Pan ring.
- Bake in a preheated oven at 375°F for about 50-55 minutes, until the potatoes look golden brown and are cooked through.
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