Layered Potato Cake
Indulge in the ultimate comfort food with this breathtaking Layered Potato Cake, a show-stopping dish perfect for dinner parties or holiday gatherings. This recipe takes humble Yukon Gold or Russet potatoes and transforms them into a golden, cheesy masterpiece, layered with rich heavy cream, fragrant thyme, and a perfect blend of Parmesan and Gruyere cheese. Each thinly sliced layer is brushed with a garlic-infused cream sauce, ensuring every bite is luxuriously creamy and flavorful. The cake is baked to perfection in a springform pan, creating crisp, caramelized edges and a tender, melt-in-your-mouth center. Garnished with fresh parsley, this visually stunning side dish is as flavorful as it is impressive. Perfect for crowds and packed with flavor, this Layered Potato Cake is a must-try for potato lovers and a guaranteed centerpiece at your next feast!
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Recipe Information
Ingredients
- 6 large Potatoes (Yukon Gold or Russet)
- 3 tablespoons Unsalted butter
- 1 cup Heavy cream
- 1 cup Grated Parmesan cheese
- 1 cup Shredded Gruyere cheese
- 2 teaspoons Fresh thyme leaves
- 3 cloves Garlic, minced
- 1 teaspoon Kosher salt
- 0.5 teaspoon Ground black pepper
- 1 tablespoon Olive oil
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9-inch springform pan with olive oil and set aside.
Peel the potatoes and slice them thinly using a mandoline or a sharp knife (approximately 1/8-inch thick).
In a small saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Stir in the heavy cream, thyme leaves, salt, and pepper. Remove from heat.
Arrange a single layer of potato slices at the bottom of the springform pan, slightly overlapping each slice. Brush the layer with the cream mixture and sprinkle a small amount of Parmesan and Gruyere cheese on top.
Repeat layering the potatoes, cream mixture, and cheeses until all ingredients are used, ending with a final layer of cheese on top.
Cover the pan tightly with aluminum foil and bake in the preheated oven for 60 minutes.
Remove the foil and continue baking for an additional 30 minutes, or until the top is golden brown and the potatoes are tender when pierced with a knife.
Let the potato cake cool for 10 minutes before running a knife around the edges to loosen. Carefully remove the springform ring.
Slice into wedges, garnish with chopped parsley, and serve warm.
Nutrition Facts
Calories |
3362 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 192.1 g | 246% | |
| Saturated Fat | 108.2 g | 541% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 533 mg | 178% | |
| Sodium | 2942 mg | 128% | |
| Total Carbohydrate | 316.5 g | 115% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 13.0 g | ||
| Protein | 101.5 g | 203% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 2206 mg | 170% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 6600 mg | 140% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
