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Tall Crispy Potato Cake with Golden Layers and Thyme

Tall Crispy Potato Cake with Golden Layers and Thyme

Tall crispy potato cake with golden layers, buttery centers and fresh thyme — an elegant make-ahead side that slices like a cake.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 8 servings
Ingredients Equipment Method

Ingredients
  

  • 2.5 kg Yukon Gold potatoes 5½ pounds
  • 6 tablespoons unsalted butter melted
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • 1 tablespoon fresh thyme leaves plus extra for garnish
  • flaky sea salt for serving

Equipment

  • 8-inch (20 cm) tall springform pan lined with parchment paper

Method
 

  1. Preheat the oven to 375°F (190°C). Wash the potatoes (peel them if you prefer) and slice them into very thin, even rounds, 1–2 mm thick, using a mandoline. Spread the slices on paper towels and pat them completely dry.
  2. In a large bowl, whisk together the melted butter, olive oil, garlic powder, salt, black pepper and thyme leaves. Add the potato slices and toss gently with your hands until every slice is lightly coated.
  3. Line a tall 8-inch (20 cm) springform pan with parchment paper. Arrange the potato slices in the pan in tight, overlapping layers, pressing down gently every few layers to compact them. Finish with a firm final press so the surface is even.
  4. Cover the pan with aluminum foil and bake for 60 minutes, until the center is tender when pierced with a knife. Remove the foil and bake for another 30–40 minutes, until the top is deeply golden and the edges are crisp. For an extra-crispy top, broil for 2–3 minutes at the end, watching constantly.
  5. Remove from the oven and let the cake rest for 10–15 minutes. Run a knife around the edge, release the springform and transfer the cake to a serving plate. Slice into wedges with a sharp knife, finish with flaky sea salt and extra fresh thyme (plus a small knob of butter if you like), and serve immediately.