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1
Preheat the oven to 425F.
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2
Working one potato at a time, use a mandoline to cut the potatoes into slices about 1/8 inch thick, or as thinly as you can.
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3
(Contrary to what you might have heard, you dont want to put the potatoes in water because this will wash off the starchwhich will prevent them from sticking together.
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4
Just work quickly so the potatoes dont turn brown.)
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5
Coat an ovenproof 8-inch nonstick saute pan with olive oil.
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6
Starting in the center of the pan, lay the potato slices in concentric circles.
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7
(Youre going to flip this out of the pan eventually, so your bottom becomes your topmake sure it looks pretty!)
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8
Brush the layer of potatoes with olive oil and add another layer.
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9
Brush each layer with olive oil and sprinkle every second or third layer liberally with grated Parmigiano and salt.
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10
After each layer of potatoes, use a spatula to press down on the potatoes so they stay compact.
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11
Bring the pan to medium-high heat.
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12
When a lovely brown crust has formed, shoot the pan in the oven for 20 minutes.
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13
Remove the pan from the oven, place a lid on the top, and tip the pan to drain off any excess oil.
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14
This is an EXTREMELY important stepwhen you take the cake out of the pan to serve it, you dont want hot oil to pour out and burn youYIKES!
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15
After the excess oil has completely drained off, flip the pan over so the cake is turned out onto the underside of the lid.
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16
Carefully slide the cake off the lid and back into the pan so the beautiful brown side is on top.
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17
Return the uncovered pan to the oven and bake for another 15 minutes or until the cake is fork-tender.
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18
Cut into wedges and serve.
