Description
This baked potato cake is rich, savory, and delicious – the perfect finger food or impressive side dish! Thinly sliced potatoes are tossed with garlic, Parmesan, butter, and herbs, then stacked and baked until golden and tender.
Ingredients
Scale
- 3 to 4 large potatoes (Russet or Yukon Gold recommended), peeled
- 3 tablespoons unsalted butter, melted
- 1 cup freshly grated Parmesan cheese
- 1 tablespoon minced garlic (about 3–4 cloves) (or 1 teaspoon garlic powder)
- 1 tablespoon paprika
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon fresh cracked black pepper
- 1 tablespoon Italian seasoning
- Fresh parsley, chopped (for garnish)
Optional Serving Suggestions:
- Herbed Greek yogurt dip
- Sour cream
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 360°F (180°C). Line a baking sheet with parchment paper.
- Slice Potatoes: Using a mandoline slicer (recommended for uniform thickness) or a very sharp knife, slice the peeled potatoes into thin rounds, approximately 1/8 inch (3mm) thick. Place the potato slices in a large bowl.
- Make Parmesan Butter Mixture: In a separate medium bowl, combine the melted butter, grated Parmesan cheese, black pepper, minced garlic, paprika, salt, and Italian seasoning. Stir well to combine.
- Coat Potatoes: Pour about 3/4 of the Parmesan butter mixture over the potato slices in the large bowl. Toss gently with your hands or a spatula until the potato slices are evenly coated.
- Assemble Potato Cake:
- Using Ring Mold (Optional): Place a large baking ring (or the outer ring of a springform pan) on the prepared baking sheet. Begin stacking the coated potato slices inside the ring, overlapping them slightly to form a circular cake shape. Sprinkle some of the remaining Parmesan butter mixture between layers as you stack.
- Freeform Method: Carefully stack the coated potato slices directly on the parchment-lined baking sheet, forming a round cake shape. Sprinkle some of the remaining Parmesan butter mixture between layers as you stack.
- Top with Remaining Mixture: Once the cake is formed, sprinkle any remaining Parmesan butter mixture evenly over the top.
- Bake: Bake in the preheated oven for 40 minutes, or until the potatoes are tender when pierced with a fork and the top and edges are golden brown and slightly crispy.
- Garnish and Serve: Carefully remove the baking ring, if used. Sprinkle the baked potato cake with fresh chopped parsley. Serve immediately. You can serve it whole and slice it like a cake/galette, or let guests pull apart slices. Serve with optional dips if desired.
Notes
- Potatoes: Starchy potatoes like Russets or Yukon Golds work best for this. Slicing them thinly and uniformly (using a mandoline) is key to even cooking.
- Parmesan: Use freshly grated Parmesan for the best flavor and texture.
- Shaping: Using a baking ring or springform ring helps create a neater shape, but a freeform stack also works and looks rustic.
- Doneness: The potatoes should be fully tender, and the top should be golden brown.
- Serving: Delicious on its own or with a side of herbed yogurt, sour cream, or applesauce.
- Storage: Store leftovers covered in the refrigerator for up to 3 days. Reheat in the oven or air fryer for best results.