Potato and Parmesan Cake
This gluten free and fodmap friendly recipe serves 4. One serving contains 172 calories, 5g of protein, and 11g of fat. Head to the store and pick up butter, olive oil, salt, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes.
Instructions
Put oven rack in middle position and preheat oven to 450°F.
Stir together butter and oil in a cup.
Peel potatoes, then thinly slice using slicer and toss with 2 tablespoons butter mixture, salt, and pepper in a large bowl.
Heat remaining butter mixture in a 10-inch heavy ovenproof nonstick skillet over moderately high heat.
Spread one third of potatoes evenly in skillet. Toss remaining potatoes with cheese and spread evenly over first layer of potatoes in skillet, pressing with a spatula. Cook 3 minutes, then transfer skillet to oven and roast, uncovered, pressing top occasionally with spatula, until potatoes are tender and top is starting to brown, 20 to 25 minutes.
Invert potato cake onto a cutting board and cut into wedges.
*Available at Asian markets, some cookware shops, and Uwajimaya (800-889-1928).