Thinly sliced potatoes stacked high, baked into golden, buttery perfection with crisp edges and a soft, savory center—this showstopping potato cake is as delicious as it looks.
Origin Million Layer Potato Cake
Inspired by French-style potato dishes like Pommes Anna, this modern take transforms humble potatoes into an elegant layered masterpiece. It’s often seen in fine dining but totally doable at home with a mandoline and some patience.
What I Love About This Recipe
It’s buttery, crispy, and oh-so-satisfying. I love how the layers melt in your mouth while the top and bottom turn gorgeously golden. Perfect as a side or even a centerpiece for potato lovers!
Also Read : French Yogurt Cake
Million Layer Potato Cake
Course: Random4
servings25
minutes30
minutes280
kcalIngredients
6–8 medium Yukon Gold or Russet potatoes
4 tbsp melted butter
2 tbsp olive oil
Salt and black pepper to taste
Optional: 1 garlic clove (rubbed in the pan), thyme, or parmesan
Directions
- Preheat oven to 375°F (190°C). Line a cake or loaf pan with parchment or grease well.
- Peel potatoes and slice very thin using a mandoline. Pat dry.
- Toss slices with melted butter, olive oil, salt, pepper, and herbs if using.
- Layer potatoes tightly in the pan, pressing down every few layers.
- Cover with foil and bake for 45–50 minutes.
- Uncover and bake another 30–40 minutes until top is crisp and deep golden.
- Cool slightly, then invert and slice to serve.
Notes
- Use clarified butter or duck fat for an extra-rich flavor.
- For extra crispness, bake in a cast iron skillet.
- Tastes amazing with a dollop of sour cream or aioli.
