Makes: 4 servings
Prep: 20 mins
Bake: 20 mins
- 6 tablespoons butter, melted
- 3 large yellow-fleshed potatoes, such as yukon gold (about 2 pounds)
- 1/4 cup chopped flat-leaf parsley
- Salt and pepper
- 1 cup sour cream
- 3 tablespoons finely chopped chives
- 3 tablespoons finely chopped fresh dill
- 1 tablespoon lemon juice, plus 1 teaspoon finely grated lemon peel
- Preheat the oven to 400 degrees . Brush a large, ovenproof nonstick skillet with some of the melted butter and heat over medium-low heat. Using a handheld slicer fitted with a guard, slice 1 potato into 1/16-inch-thick slices. Starting at the center of the prepared pan, arrange the slices in overlapping concentric circles to cover the bottom. Using a spatula or your palm, firmly press the potatoes. Top with one-third of the remaining melted butter and one-third of the parsley; season with salt and pepper. Repeat with the remaining potatoes, butter and parsley, pressing down each layer.
- Increase the heat to medium; cook the potato cake until the bottom forms a golden crust, about 5 minutes. Cover with foil and bake for 15 minutes. Remove the foil, increase the oven temperature to 450 degrees and bake until cooked through and golden, 15 to 20 minutes.
- Meanwhile, in a small bowl, combine the sour cream, chives, dill, lemon juice and lemon peel; season with salt and pepper.
- Slide the pancake onto a plate, cover with a platter and invert. Cut into wedges and serve with the herbed sour cream.