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1
Position rack in lower third of oven.
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2
Preheat oven to 450 F. Coat 8- or 9-inch cake pan or springform pan with cooking spray.
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3
In small bowl, combine nutritional yeast, salt and pepper.
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4
Set aside.
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5
Using thinnest slicing blade of food processor, slice potatoes.
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6
Alternatively, using sharp knife, slice potatoes as thinly as you can.
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7
In bottom of prepared pan, arrange fairly even layer of potatoes.
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8
Sprinkle some nutritional yeast mixture on top.
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9
Repeat this process, creating a total of 6 or 7 layers and ending with sprinkling of yeast mixture.
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10
Drizzle with oil.
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11
Lay two large sheets of aluminum foil on top of pan.
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12
Using heavy pot or ovenproof casserole that fits into pan, set it on top of foil and press it into potatoes.
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13
Leave pot in place and seal cake pan well by pressing overhanging foil tightly to sides and under bottom.
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14
If using springform pan, set on foil-lined baking sheet.
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15
Transfer to oven.
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16
Fill pot halfway with water to make it heavier.
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17
Bake until center of potato cake is tender when pierced (through foil) with paring knife, about 1 hour.
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18
Remove from oven.
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19
Preheat broiler.
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20
Remove pot and foil and set potato cake about 5 inches beneath broiler.
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21
Broil until top is lightly browned and crisp, 2 to 5 minutes.
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22
Let cool 5 minutes.
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23
If using springform pan, run knife along edges and remove ring.
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24
Leave cake on base and transfer to platter.
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25
If using cake pan, cut cake into wedges and serve directly from pan.
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26
Serve hot.
