-
1
The thing about trying to cook meals on a budget, they often end up making me feel like I didn't make anything special.
-
2
Then, I put a call in to my inner chef and realized that with a few ingredients and a little elbow grease, I can make something that feels fancy and exciting without breaking the bank.
-
3
In a small saucepan, melt the butter and bring it to a gentle simmer.
-
4
Shut off the heat and allow it to sit a minute on the stove.
-
5
The milk solids should start to sink to the bottom.
-
6
Slowly pour the butter into a bowl, keeping as much of the white milky liquid as possible in the saucepan.
-
7
Discard the milk solids; these are prone to burning and by clarifying the butter, the potato cake will be less likely to overbrown.
-
8
Keep the butter warm on the stove.
-
9
Using a mandolin slicer or a sharp knife, cut all of the potatoes into thin (1/8-inch thick) slices.
-
10
Transfer them to a bowl and cover them with 3/4 of the melted butter.
-
11
Season with a little salt and the dried thyme and toss to coat the potatoes with the butter.
-
12
Pour the remaining butter in the bottom of the cast iron skillet and swirl it around to coat the bottom and sides.
-
13
Preheat the oven to 400 degrees F.
-
14
Remember that the bottom layer with be the top when you unmold this cake so it should be done with extra care.
-
15
Layer the potatoes, following the edge of the skillet, so they overlap.
-
16
Start the second circle, closer to the center, of overlapping potato rounds.
-
17
Continue to make circles with the potatoes until the entire bottom of the skillet is filled with potato rounds in smaller and smaller circles.
-
18
Fill the skillet with another level layer of potatoes.
-
19
Sprinkle a touch of salt and make 3 more layers.
-
20
Press down gently on the potatoes to make sure they are starting to stick together and form a cake.
-
21
Place the skillet on high heat and cook until the water starts to emerge from the potatoes and you can see the edges browning, 5 to 8 minutes.
-
22
Place the skillet in the oven and cook, undisturbed, until the potatoes feel tender in the center when pierced with the tip of a knife, 10 to 15 minutes.
-
23
Remove the skillet and carefully pour off any excess butter or liquid into a bowl.
-
24
Place the skillet on a flat surface and cover it with a platter larger than the skillet.
-
25
Carefully turn the platter over in one deft motion.
-
26
Lift off the skillet and use a large metal spatula to place it back in the skillet so it can brown on the second side.
-
27
Pour the butter back in and cook in the oven for an additional 5 to 8 minutes.
-
28
Remove from the oven.
-
29
Pour off any liquid.
-
30
Season with salt.
-
31
Cut into wedges like a pie.
-
32
Serve immediately in the skillet.
-
33
Alternatively, lift it out of the skillet and serve on a platter or in slices on individual plates.
