Crispy Potato Brick Cake

By WisconsinMike

Sandy D'Amato

Ingredients

• 2 1/2 T grapeseed oil or another neutral oil
• 2 large Idaho potatoes, peeled
• Kosher salt and pepper to taste
• 4 slices brick cheese

Preparation

Step 1

Slice potatoes 1/8" thick on a mandoline.

Heat a 10" non-stick ovenproof skillet. When hot, add 1 T. oil.

Carefully and working quickly, lay potato slices in the pan in a circular fashion from outside to insude, shingling each by half to make 1 layer covering the bottom. Season lightly with salt and pepper. Repeat with a second layer and again lightly season with salt and pepper.

Lay 2 slices of cheese over the potatoes, then add final layer of potatoes with salt and pepper. Add remaining 2 slices of cheese and finish with a final layer of potatoes. Top lightly with salt and pepper.

Preheat oven to 375 degrees.

Add 1/2 T. oil around the outside of potatoes in pan and saute 4 minutes total (including layering time)

Transfer to preheated oven and bake 15 minutes. Remove from oven but maintain oven temperature. Set a cookie sheet over saute pan and carefully invert cake onto cookie sheet.

Add remaining 1 T. oil to the pan and slide cake back into saute pan. Return to the oven and continue cooking until potatoes are tender and golden, 5-10 minutes. Check for doneness by inserting a knife into the potatoes until there is no resistance.

When done, remove from oven, slide potato cake onto cutting board and cut into 4 wedges.

Finish with a seasonal greens salad or however you would like.