- Cook Time
- Prep Time
- 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.