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Recipe Summary test

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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