A Thin Cake of Potatoes and Parmesan by Nigel Slater

From Tender, this is a pretty amazing cookbook! He says, “Potatoes cut thinly are…blissful when cooked with stock or butter until they are sodden and meltingly soft.”

-Preheat your oven to 450 degrees.

-Slice 2 pounds of fingerling potatoes as thinly as you can, you should be almost able to see through them.

-Melt 8 TBS of butter.

-Put 4 cloves of garlic put through a press or finely minced them. Set aside.

-Finely chop ½ bunch of flat leaf Italian parsley.

-Finely grate ½ cup Parmesan cheese.

-Put a little of the melted butter over the bottom of a shallow baking dish or a cast-iron skillet and cover it with some of the potato slices, overlapping them slightly.

-Pour on a little more butter, then season with some of the garlic, parsley, salt, pepper and a dusting of the Parmesan.

-Cover that with a further layer of potatoes, more salt/pepper, garlic, parsley and Parmesan.

-Then continue layering until you have used all the potatoes. Finish with butter and Parmesan.

-Bake for 45-50 minutes until deep golden brown and sizzling, pressing down very firmly once or twice with a large spatula.

-Remove from oven and let cool a little before serving.