Crispy Layered Potato Cake
Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 30 minutes
Difficulty: Easy
Ingredients
Potato Cake
- 2½ lbs (1.1 kg) Yukon Gold or Russet potatoes
- 4 tablespoons unsalted butter, melted
- 2 tablespoons olive oil
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- 1 tablespoon fresh parsley, chopped (optional)
Optional Toppings
- Extra Parmesan cheese
- Chopped chives
- Fresh thyme
- Sour cream
- Crispy bacon bits
Instructions
Step 1: Prepare the Oven
- Preheat oven to 375°F (190°C).
- Grease a 7-inch Bundt pan or a 6-inch round cake pan.
Step 2: Slice the Potatoes
- Peel the potatoes if desired.
- Using a mandoline or sharp knife, slice them about ⅛ inch (3 mm) thick.
Tip: Keep the slices uniform so they cook evenly.
Step 3: Season the Potatoes
In a large bowl, combine:
- Melted butter
- Olive oil
- Garlic
- Salt
- Pepper
- Italian seasoning
- Paprika
- Parmesan cheese
Add the potato slices and toss until evenly coated.
Step 4: Layer the Potatoes
- Arrange the potato slices vertically or in overlapping layers inside the prepared pan.
- Sprinkle mozzarella cheese between every few layers for a gooey center.
- Press the potatoes down firmly as you build the layers.
Step 5: Bake
- Cover the pan with aluminum foil.
- Bake for 50 minutes.
Remove the foil and bake an additional 20 minutes, or until:
- Golden brown
- Crispy on top
- Potatoes are fork-tender
For extra crispiness, broil for 2–3 minutes, watching closely.
Step 6: Rest
Let the potato cake rest for 10 minutes.
Carefully invert onto a serving plate.
Garnish with parsley or chives.
Serving Suggestions
Serve with:
- Grilled steak
- Roast chicken
- Baked salmon
- Pork chops
- Green salad
- Roasted vegetables
- Garlic aioli or sour cream
Tips for Success
- Use a mandoline for evenly sliced potatoes.
- Dry the potato slices before seasoning to help them crisp.
- Press the layers firmly to keep the cake intact.
- Freshly grated Parmesan gives the best flavor.
- Let the cake rest before unmolding so it holds its shape.
Storage
Refrigerator
Store in an airtight container for up to 4 days.
Freezer
Freeze tightly wrapped for up to 2 months.
Reheating
- Oven: 375°F (190°C) for 10–15 minutes
- Air Fryer: 350°F (175°C) for 5–7 minutes
- Microwave: 1–2 minutes (the texture will be softer)
Nutrition (Approximate Per Serving)
- Calories: 340
- Protein: 10 g
- Carbohydrates: 31 g
- Fat: 20 g
- Saturated Fat: 9 g
- Fiber: 3 g
- Sugar: 2 g
- Sodium: 510 mg
- Cholesterol: 35 mg
Nutrition values are approximate and may vary based on the exact ingredients used.
Nut Information
Contains Peanuts?
❌ No
Contains Tree Nuts?
❌ No
This recipe is naturally nut-free.
Allergens Present
- Milk (butter, Parmesan, mozzarella)
Nut Allergy Note
Although this recipe contains no peanuts or tree nuts, always check the labels on packaged cheese, butter, and seasonings for possible cross-contact if preparing it for someone with a severe nut allergy.
Questions & Solutions (Q&S)
Q1: Which potatoes work best?
Yukon Gold gives a buttery texture, while Russet potatoes create a crispier exterior.
Q2: Can I make it ahead of time?
Yes. Assemble the potato cake, cover, and refrigerate for up to 24 hours before baking.
Q3: Can I make it without cheese?
Yes. Omit the cheese and add an extra tablespoon of butter or olive oil. The cake will still be delicious but less creamy.
Q4: Can I add other cheeses?
Absolutely! Gruyère, cheddar, Fontina, Swiss, Gouda, or Monterey Jack all melt beautifully.
Q5: Why is my potato cake falling apart?
Make sure the slices are packed tightly and let the cake rest for at least 10 minutes before turning it out.
Q6: Can I add herbs or spices?
Yes. Fresh rosemary, thyme, oregano, smoked paprika, cayenne pepper, or garlic powder all add wonderful flavor.
Q7: Can I add meat?
Yes. Thin slices of ham, cooked bacon, pancetta, or shredded chicken can be layered between the potatoes.
Q8: How do I know when it’s fully cooked?
Insert a knife or skewer into the center. It should slide through easily with no resistance, and the top should be golden brown and crisp.
Q9: Is this recipe gluten-free?
Yes. All ingredients are naturally gluten-free. Always verify packaged seasonings and cheese if needed.
Q10: What sauces pair well with this potato cake?
Garlic aioli, sour cream, ranch dressing, herb yogurt sauce, spicy mayo, cheese sauce, or mushroom gravy all make excellent accompaniments.
