The prep work a bit, however the result was worth it. Its very scallop potato-ish. I do not want to give the impression that its hard.
2 1/2 lbs baking potatoes (4to5 large potatoes)
vegetable oil cooking spray
1/2 cup freshly grated parmesan cheese
6 tblspn butter, cut into small pieces
1/2 cup finely chopped shallots
1/4 cup snipped fresh chives
2 tspns minced garlic
3/4 tspn salt or to taste
1/4 tspn coarsely cracked black peppercorns or to taste
1. Preheat oven to 400F. Place a 12-inch cast iron skillet over medium-low heat.
2. Peel the potatoes and slice lengthwise as thin as possible; 1/16 is ideal.
(I used Vidalia onion wizard-basically mandolin-it made life easier and I used more of the potato)
3. Spray the bottom and the sides of the hot skillet with the vegetable oil cooking spray. Cover the bottom and sides with 1 layer of potatoes.
4. Sprinkle the potatoes with 1 layer of Parmesan cheese, butter shallots, chives, garlic, salt, and pepper. Cover with another layer of the potatoes, leaving no gaps. Add another layer of cheese, butter and the seasonings. Follow this with a layer of potatoes, then cheese, butter and seasonings, and finally potatoes.
(To be honest, I forgot to add the butter in between each layer of potatoes. So I melted it and poured it over the potatoes. Since I haven't repeated the recipe yet, I don't know if it made a real big difference.)
5. Spray the top layer with vegatable oil cooking spray. Bake in the preheated 400F oven for 40 to 50 minutes, or until the top is browned and crisp.
6. Remove the skillet from the oven and let the potatoes stand for 10 minutes. Carefully invert the potato cake onto a large serving plate. Slice and serve immediately, or let cool and then reheat just before serving.
**Next time I make this dish I plan on using a different type of cheese. I'm thinking of packaged shredded cheese, ie the mexican or italian blend.
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