Cast Iron Skillet Potato Cake

1. 1

   Preheat oven to 375 degrees F.

2. 2

   In a small saucepan, melt the butter over medium heat and bring it to a gentle simmer. When the milk solids start to sink to the bottom, slowly pour the butter into a bowl, keeping as much of the white milky liquid as possible in the saucepan. Discard these milk solids.

3. 3

   Cut all of the potatoes into thin (1/8-inch thick) slices. I used my trusty mandolin to ensure they were as thin as possible.

4. 4

   Transfer the potatoes to a bowl and cover them with 3/4 of the melted butter. Season with a little salt, pepper and rosemary. Toss to coat the potatoes with the butter. Pour the remaining butter in the bottom of a 10 inch cast iron skillet and swirl it around to coat the bottom and sides of the skillet.

5. 5

   Layer the potatoes into the skillet. Press down gently on the potatoes to make sure they are starting to stick together and form a cake.

6. 6

   Place the skillet on the stove top on high heat and cook until the edges of the potatoes start to brown. It will take about 5 to 8 minutes. Then place the skillet in the oven and cook, until the potatoes feel tender in the center when pierced with a fork. This should take about 45 minutes.

7. 7

   Remove the skillet from the oven and carefully pour off any excess butter or liquid that may have formed on the bottom. Set the butter aside. Place the skillet on a flat surface and cover it with a platter larger than the skillet. Carefully turn the platter-topped skillet over. Lift off the skillet and use a large spatula to place the block of potatoes back in the skillet.

8. 8

   Pour the butter back into the skillet and return it to the oven. Cook in the oven for an additional 5 to 8 minutes. Remove skillet from the oven. Pour off any liquid. Garnish with chives and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.