An iconic French spiral potato cake made with thinly sliced potatoes layered in a cast-iron skillet with clarified butter, baked until the edges are crispy golden and the inside is fluffy and tender.
starchy potatoes (Sebago, Russet, Maris Piper or King Edward)1.6 kg
unsalted butter160 g
cooking salt or kosher salt1 tsp
white pepper powder¼ tsp
Steps
1
Melt the butter in a saucepan or microwave, then let it sit for a few minutes to allow the milk solids to settle at the bottom. Carefully pour off the golden clarified butter, taking care not to include any of the white milk solids. You should yield about 125 ml of clarified butter.
2
Peel the potatoes and slice them thinly to 1.5mm thickness using a mandoline. Brush a 24cm cast-iron skillet with 2 tablespoons of the clarified butter.
3
Layer the thinly sliced potatoes in 3 layers in a spiral pattern in the skillet, brushing each layer with clarified butter and seasoning with salt and white pepper as you go.
4
Cover with a round piece of parchment paper (cartouche) and bake for 70 minutes at 200°C (or 180°C fan-forced), then uncover and bake for another 30 minutes until golden. Rest for 10 minutes, then flip onto a serving plate and serve.
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