Million Layer Potato Cake
Thinly sliced potatoes stacked and baked into a golden, crispy cake.
Ingredients
- 3 lbs Yukon Gold potatoes, peeled
- 1/2 cup unsalted butter, melted
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp fresh thyme leaves (optional)
- Nonstick cooking spray or parchment paper
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan with nonstick spray or line with parchment paper.
- Using a mandoline slicer, thinly slice the potatoes into very fine rounds (as thin as possible).
- In a large bowl, toss the potato slices with melted butter, olive oil, garlic powder, salt, pepper, and thyme.
- Start layering the slices in the pan, overlapping slightly. Press down after every few layers to compact.
- Cover tightly with foil and bake for 60 minutes.
- Remove the foil and continue baking for another 25-30 minutes until the top is golden brown and crispy.
- Let rest for 10-15 minutes before removing from the pan. Slice and serve.
Notes
The thinner the potato slices, the better the layers hold together and crisp up. A mandoline slicer is highly recommended for uniformity.