This recipe originally appeared in the January/February 1995 issue of Cook's Illustrated.
It is a classic Swiss dish and makes a great accompaniment to any meal.
From my own experience: Use real butter! Use only Yukon Gold Potatoes! Eat the whole
thing the first day--it doesn't reheat worth a darn. Use a 10" skillet. Make sure it is a non-stick variety.
I have tried using a regular skillet sprayed liberally with Pam. It doesn't work, and you'll
end up with a mess. --WB
4 T Unsalted butter
2 pounds Yukon Golds, peeled and coursely shredded--best if you use a food processor. Or use the course side of your hand grater--lot of work
3/4 tsp salt
1/4 tsp ground black pepper
Melt the butter in a 10-inch non-stick skillet over medium heat. Season the potatoes with salt and pepper, then spread across the skillet. Use a large spoon or spatula to press them down into a solid cake. Let cook for about 15 minutes, shaking the pan occassionally to free up the cake. Put a large plate upside down on top of the skillet and invert the skillet so the partially cooked potato cake falls out onto the plate. (Here's where you'll be in trouble if you didn't use a good non-stick pan.) Slide the inverted cake back into the pan and leave it another 10-15 minutes. Cut into wedges and enjoy.
