Fancy Potato Pancake w/ Herbed Sour Cream

By Janes_kitchen

Ingredients

• 6 TBL butter, melted
• 3 lg yellow-fleshed potatoes, such as yukon gold (abt 2LBS)
• 1/4 C chopped flat-leaf parsley
• S & P
• 1 C sour cream
• 3 TBL finely chopped chives
• 2 TBL finely chopped kill
• 1 TBL lemon juice, plus 1 tsp finely grated lemon peel

Details

Servings 4

Preparation

Step 1

preheat oven to 400
brush lg. oven proof nonstick skillet w/ some of melted butter & heat over med-low heat
slice 1 potato into 1/16-inch-thick slices
starting at center of prepared pan, arrange slice in overlapping concentric circles to cover bottom
using spatula or palm of hand, firmly press potatoes
top w/ 1/3 of remaining melted butter & 1/3 of parsley
season w/ S & P

repeat w/ remaining potatoes, butter & parsley, pressing down each layer

increase heat to med
cook potato cake until bottom form a golden crust - abt 5 min
cover w/ foil & bake for 15 min
remove foil, increase oven temp to 450
bake until cooked through & golden, 15-20 min

meanwhile, in sm. bowl, combine sour cream, chives, dill, lemon juice & lemon peel
season w/ S & P

slide pancake onto plate
cover w/ platter & invert
cut into wedges & serve w/ herbed sour cream