Layered Potato Cake

Indulge in the ultimate comfort food with this breathtaking Layered Potato Cake, a show-stopping dish perfect for dinner parties or holiday gatherings. This recipe takes humble Yukon Gold or Russet potatoes and transforms them into a golden, cheesy masterpiece, layered with rich heavy cream, fragrant thyme, and a perfect blend of Parmesan and Gruyere cheese. Each thinly sliced layer is brushed with a garlic-infused cream sauce, ensuring every bite is luxuriously creamy and flavorful. The cake is baked to perfection in a springform pan, creating crisp, caramelized edges and a tender, melt-in-your-mouth center. Garnished with fresh parsley, this visually stunning side dish is as flavorful as it is impressive. Perfect for crowds and packed with flavor, this Layered Potato Cake is a must-try for potato lovers and a guaranteed centerpiece at your next feast!

Nutriscore Rating: 69/100

Prep Time:30 mins

Cook Time:90 mins

Total Time:120 mins

Servings: 6

Ingredients

• 6 large Potatoes (Yukon Gold or Russet)
• 3 tablespoons Unsalted butter
• 1 cup Heavy cream
• 1 cup Grated Parmesan cheese
• 1 cup Shredded Gruyere cheese
• 2 teaspoons Fresh thyme leaves
• 3 cloves Garlic, minced
• 1 teaspoon Kosher salt
• 0.5 teaspoon Ground black pepper
• 1 tablespoon Olive oil
• 2 tablespoons Fresh parsley, chopped (for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C). Grease a 9-inch springform pan with olive oil and set aside.

Step 2

Peel the potatoes and slice them thinly using a mandoline or a sharp knife (approximately 1/8-inch thick).

Step 3

In a small saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Stir in the heavy cream, thyme leaves, salt, and pepper. Remove from heat.

Step 4

Arrange a single layer of potato slices at the bottom of the springform pan, slightly overlapping each slice. Brush the layer with the cream mixture and sprinkle a small amount of Parmesan and Gruyere cheese on top.

Step 5

Repeat layering the potatoes, cream mixture, and cheeses until all ingredients are used, ending with a final layer of cheese on top.

Step 6

Cover the pan tightly with aluminum foil and bake in the preheated oven for 60 minutes.

Step 7

Remove the foil and continue baking for an additional 30 minutes, or until the top is golden brown and the potatoes are tender when pierced with a knife.

Step 8

Let the potato cake cool for 10 minutes before running a knife around the edges to loosen. Carefully remove the springform ring.

Step 9

Slice into wedges, garnish with chopped parsley, and serve warm.

Nutrition Facts

Serving size	(2301.8g)

Amount per serving	% Daily Value*
Calories	3361.8

Total Fat 192.1g	0%
Saturated Fat 108.2g	0%
Polyunsaturated Fat 1.3g
Cholesterol 533mg	0%
Sodium 2942.1mg	0%
Total Carbohydrate 316.5g	0%
Dietary Fiber 23.5g	0%
Total Sugars 13.0g
Protein 101.5g	0%

Vitamin D 24IU	0%
Calcium 2205.6mg	0%
Iron 13.0mg	0%
Potassium 6600.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.8%

Protein: 11.9%

Carbs: 37.2%