This showstopping Crispy Layered Potato Cake features wafer-thin potato slices layered with garlic butter, Gruyère, and Parmesan, baked to golden, crispy perfection in a bundt pan!
Why You’ll Love This Recipe
Elegant Presentation: Turns classic crispy potatoes into a centerpiece worthy of Easter dinner.
Textural Perfection: Deeply golden and crispy on the outside with a tender, buttery interior.
Simple Ingredients: Uses basic kitchen staples to create a sophisticated side dish.
Essential Kitchen Equipment
Mandoline Slicer: Essential for slicing potatoes into paper-thin, uniform rounds.
Standard Bundt Pan (or Tube Pan): Gives the potato cake its signature ring shape and crispy edges.
Ingredients
3.5 lbs Yukon Gold potatoes (peeled and thinly sliced on a mandoline)
1/2 cup (1 stick) Unsalted butter, melted
1 cup Gruyère cheese (or Swiss), finely shredded
1/2 cup Parmesan cheese, freshly grated
3 cloves Garlic, minced
1 tbsp Fresh thyme leaves, chopped
1 tsp Salt
1/2 tsp Black pepper
Step-by-Step Instructions
1. Prep Oven & Pan: Preheat your oven to 400°F (200°C). Generously brush the inside of a bundt pan with melted butter, making sure to cover all the crevices.
2. Season Butter: In a small bowl, whisk together melted butter, minced garlic, chopped thyme, salt, and black pepper.
3. Mix & Layer: In a large bowl, toss the paper-thin potato slices with the seasoned butter mixture, shredded Gruyère, and grated Parmesan until every slice is evenly coated.
4. Arrange Slices: Layer the potato slices evenly around the bottom and sides of the bundt pan, overlapping them flatly to build tight, neat concentric layers.
5. Cover & Bake: Cover tightly with aluminum foil. Bake for 50 minutes. Remove the foil and bake uncovered for another 25 to 30 minutes, until the top is deeply golden brown and a knife slides through the layers with no resistance.
6. Rest & Invert: Allow the cake to cool in the pan for 15 minutes. Place a large serving plate upside down over the pan, carefully flip both over, and gently lift off the bundt pan to reveal the golden crust. Slice into wedges and serve warm!
Chef’s Tips
Use Yukon Golds: Yukon Gold potatoes have a creamy texture and naturally buttery flavor that holds layers together better than Russets.
Don’t Soak the Potatoes: Keep the natural starches intact so the thin layers bind together tightly while baking.
Nutritional Breakdown (Per Serving / 8 Servings Yield)
Servings: 8 slices
Calories: ~280 kcal
Protein: 7g
Net Carbs: 26g
Fat: 17g
Frequently Asked Questions (FAQ)
Can I make this in advance?
Yes! You can assemble the layered potatoes in the pan up to 6 hours ahead (keep covered in the fridge). Bake directly from the fridge, adding about 10 extra minutes of covered baking time.