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My brother’s girlfriend. Meghan, knows me to well. Actually we are pretty much the same person. Our personalities are almost identical.
(oo Adam, sorry that you’re dating someone so much like your sister haha)
What you need:
3 russet potatoes
1 cup grated Parmigiano
Extra-virgin olive oil
What to do:
Thinly slice the potatoes with a Mandoline.
Brush an 8-inch nonstick oven-safe saute pan with olive oil.
As you’re making the circle layers, brush each layer with olive oil.
Sprinkle the cheese in between every other layer.
After the last layer is placed, and the olive oil has been brushed on sprinkle with more of these cheese. Press the cake down to compact everything.
Over medium heat, cook the potato cake for about 5 minutes so that the potatoes on the bottom can brown. After 5 minutes the potatoes should be sizzling.
Place the pan into the oven and bake for 20.
Remove the pan from the oven and place a lid on top of the pan.
!!THIS STEP IS EXTREMELY IMPORTANT!!
Drain the excess oil out the side of the pan. Once all of the extra oil has been drained out, flip the pan so the potato cake is turned out onto the bottom of the lid.
Carefully slide the cake off the lid back into the pan so the brown side of the cake is now upwards.
Return the potato cake to the oven and bake for 15 minutes.
Cut into wedges.