Potato and Parmesan Cake

This is a great comfort-food dish to go with nearly any kind of meat or fish. It comes courtesy of the UK chef Nigel Slater.

• Ready In: 1 hr
• Serves: 4

Ingredients

• 1  kg  waxy potato, peeled
• 125  g butter
• 2  cloves garlic, chopped
• 30  g  finely grated parmesan cheese
•  salt and pepper

Directions

1. Slice the potatoes into very thin rounds.
2. You should almost be able to see through them.
3. Melt the butter in a small pan, then pour a little of it over the base of a shallow baking dish.
4. Cover the butter with some of the potato slices, overlapping them slightly.
5. Pour on a little more butter, then season with salt, black pepper, garlic and a sprinkling of Parmesan cheese.
6. Cover that with another layer of potatoes and seasonings, layering until you have used all the potatoes.
7. Finish with the remaining butter and another dusting of Parmesan.
8. Bake in a preheated oven at 220 C or 425 F for 45-50 minutes.
9. From time to time, press the cake down firmly with a large spatula.
10. By the end of the cooking time, the cake should be golden and sizzling around its edges.
11. Remove from the oven and leave it to settle slightly for a few minutes before serving.