A golden, crispy-on-the-outside, soft-and-tender-on-the-inside potato cake that’s perfect as a side dish or a light meal.

 Ingredients

• 5 medium Yukon Gold or Russet potatoes, peeled
• 3 tbsp melted butter
• 1½ cups shredded Parmesan or cheddar cheese
• 2 cloves garlic, minced (or 1 tsp garlic powder)
• 1 tsp onion powder
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp paprika (optional)
• 1 tsp fresh thyme or rosemary (optional)
• Cooking spray or butter for greasing the pan

 Instructions

1. Prepare the Potatoes

• Preheat oven to 375°F (190°C).
• Peel and slice potatoes very thinly (about 1/8 inch thick).
• Do not rinse after slicing, as the natural starch helps hold the layers together.

2. Season

• In a large bowl, combine potatoes with melted butter, cheese, garlic, onion powder, salt, pepper, paprika, and herbs.
• Toss until every slice is evenly coated.

3. Layer

• Grease a bundt pan or round cake pan.
• Stack potato slices tightly, standing them upright or layering flat.
• Press down firmly to compact the potatoes.

4. Bake

• Cover with foil and bake for 50 minutes.
• Remove foil and bake another 20–25 minutes, until the top is deep golden brown and crispy.

5. Serve

• Let rest for 10–15 minutes.
• Carefully invert onto a serving plate.
• Slice and garnish with parsley or extra Parmesan.

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 Time

• Prep Time: 20 minutes
• Cook Time: 70–75 minutes
• Total Time: 1 hour 35 minutes

 Servings

6 servings

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 Nutrition (Approx. Per Serving)

• Calories: 290
• Protein: 10g
• Carbohydrates: 28g
• Fat: 16g
• Saturated Fat: 8g
• Fiber: 3g
• Sugar: 2g
• Sodium: 470mg
• Calcium: 220mg
• Potassium: 650mg

Nutrition values are approximate and vary based on ingredients used.

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 Allergen Information

Contains:

•  Milk (butter, cheese)

Does NOT contain:

•  Peanuts
• Tree nuts
• Eggs
• Soy (unless using processed cheese)
• Fish
• Shellfish

Gluten-Free: Yes, if all ingredients are certified gluten-free.

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 Tips

• Use a mandoline slicer for evenly thin potato slices.
• Parmesan creates the crispiest crust.
• Let the cake rest before unmolding to keep it intact.
• Add cooked bacon, caramelized onions, or fresh herbs for extra flavor.

Q&A

Q: Which potatoes work best?
A: Yukon Gold for a creamy texture or Russet for a crispier finish.

Q: Can I make it ahead of time?
A: Yes. Bake, cool, refrigerate, then reheat at 350°F (175°C) for 15–20 minutes.

Q: Can I freeze it?
A: Yes. Wrap tightly and freeze for up to 2 months. Thaw overnight before reheating.

Q: Can I use mozzarella instead of Parmesan?
A: Yes, but Parmesan gives a crispier crust. A mix of both works well.

Q: How do I store leftovers?
A: Store in an airtight container in the refrigerator for up to 4 days.