A lighter, simpler version of what most of us know as scalloped potatoes, this recipe is also known as a potato cake for obvious reasons. Most versions involve peeled the potatoes, but I don’t find this necessary, justifying my lassitude by claiming it makes for a prettier presentation. The only trick to preparation is turning the cake to brown both sides. I’m certain that there are people in the world who have the manual dexterity to flip the cake with a flick of the wrist, but a pound of potatoes is a hell of a lot heavier than an omelette, so I’ve yet to master this technique. Instead, I place a lightly oiled plate over the pan, flip it and and slid the potatoes (with exceeding grace and beauty) back into the pan to brown evenly.
Slice small red potatoes very thinly (having a mandolin comes in handy here, and you can find a simple one for a dozen dollars or so) and–working quickly before the potatoes discolor–arrange in layers, sprinkling with salt and pepper, in a small sauté pan with plenty of oil or melted butter. Place in a hot oven—400 or so—until bubbling and lightly browned. Flip (however best you can) to brown evenly. Serve hot with a hard grated cheese and sour cream. Pugnacious, pretentious people would add rosemary, but I find this inclusion annoying.