It’s my version of this big potato pancake, and it’s hard to believe something so easy and simple is so wonderful. Served warm or room temperature, it could be a side or an appetizer. Use a really good butter, like Kerrygold, to make it extra delicious.
- 2 lbs potatoes, very thinly sliced (I used a processor)
- 1/4 cup melted butter
- Granulated garlic powder
- Salt and pepper
- Heat oven to 375°
- Prepare a baking dish. I used an 8" cast iron skillet. I coated the inside with olive oil. Then I got a piece of parchment paper, big enough to cover the bottom and sides, wet it, squeezed as much water out as possible, then lined the inside of the pan with it.
- In a large mixing bowl, place a layer of potatoes, drizzle with butter and sprinkle with thyme, garlic powder, salt and pepper. Continue this process until all potatoes are layered in bowl.
- Now, using your hands, toss it all together to coat each potato slice well.
- Place the potatoes evenly in the parchment lined baking dish, pressing down on them as you're placing them in, to make a compact, even, "potato pancake."
- Place a piece of parchment on top, completely covering the potatoes. Place a weight on the parchment. I have an oven-proof bacon press that I used, but you could even use and oven-proof plate with a brick on it.
- Bake for 1 1/4 to 1 1/2 hours until potatoes are done, and the bottom is nicely brown.
- Let it cool down in the pan, then turn it onto a plate. Cut into wedges to serve.