From "The Farm" by Ian Knauer
- 3/4 stick butter, melted
- 2 1/2 lbs potatoes
- 2 garlic cloves, finely chopped
- 1/4 cup mixed finely chopped herbs (thyme, oregano, marjoram or rosemary)
- Kosher salt and black pepper
Preheat the oven to 400 degrees.
Brush a 10-inch cast-iron or ovenproof nonstick skillet with some of the melted butter. Thinly slice the potatoes using a very sharp knife. Layer one third of the potatoes in the skillet, overlapping the slices, and drizzle them with some of the butter.
Sprinkle the potato layer with one third each of the garlic, and herbs and sprinkle with 1/2 teaspoon each salt and pepper. Layer half of the remaining potatoes over the first layer, then drizzle them with half the remaining butter. Sprinkle with half the remaining garlic and herbs and 1/2 teaspoon each salt and pepper.
Layer the remaining potatoes on top and drizzle the remaining butter over the potatoes. Sprinkle with the remaining garlic and herbs and 1/2 teaspoon each salt and pepper.
Cook the potato cake over medium heat until the bottom is pale golden, about 6 minutes.
Cover the skillet and transfer to the oven. Bake until the potato cake is very soft, about 30 minutes. Let the cake cool for 10 minutes in the pan, then carefully invert it onto a serving platter or a cutting board.
Serve sliced into wedges, sprinkled with more herbs.