Potato and Parmesan Cake

1. 1

   Put oven rack in middle position and preheat oven to 450F.

2. 2

   Stir together butter and oil in a cup.

3. 3

   Peel potatoes, then thinly slice using slicer and toss with 2 tablespoons butter mixture, salt, and pepper in a large bowl.

4. 4

   Heat remaining butter mixture in a 10-inch heavy ovenproof nonstick skillet over moderately high heat.

5. 5

   Spread one third of potatoes evenly in skillet.

6. 6

   Toss remaining potatoes with cheese and spread evenly over first layer of potatoes in skillet, pressing with a spatula.

7. 7

   Cook 3 minutes, then transfer skillet to oven and roast, uncovered, pressing top occasionally with spatula, until potatoes are tender and top is starting to brown, 20 to 25 minutes.

8. 8

   Invert potato cake onto a cutting board and cut into wedges.

9. 9

   *Available at Asian markets, some cookware shops, and Uwajimaya (800-889-1928).

* Per serving · 4 servings · Values may vary.

No additional tips available.