Monday, January 13, 2014

Potato Love

My husband and I love the fact they can feed an army for super cheap.  I love watching Food Network (to get inspiration on my recipes).  This recipe seemed so delicious on its own, so I did not tamper with it (other than making it a main dish instead of the recommended side).  It was AWESOME.

Cast Iron Skillet Potato Cake
adapted from:

1 stick butter, melted
7 medium size Yukon gold potatoes, peeled and sliced super thin
2 t dried thyme

Preheat oven to 400.  Place potato slices in a large mixing bowl.  Pour butter through a fine sieve (so milk solids-the chunky white stuff-stays behind) over potatoes.  Stir.  Sprinkle with thyme.  Stir so each potato slice gets a bit of the yumminess.  Place potatoes around in circles in a large cast iron pan.  Layer multiple times.  Cook on the stove on high for just 5-8 minutes until starting to get golden.  Place in preheated oven and cook for another 45minutes until super golden and potatoes are tender when pierced by a fork.  Flip on to plate.  Slide back into pan (so top is now on the bottom) and cook an additional 5-8minutes.  Flip on to a serving dish.  Voila!  Perfection.
(I just place all in pie plate layering...not cooking before on stove...just cooked at 400 for 45minutes)

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