Crispy Layered Potato Cake

Preheat a conventional oven (no fan) to 200°C. Have ready a heavy skillet 20–22 cm in diameter with sides at least 4 cm high, ovenproof including the handle, and a matching heatproof lid. Warm the ready-made clarified butter in a small saucepan over low heat for 2–3 minutes, just until liquid. Brush 20 g of the butter over the bottom and sides of the unheated skillet, leaving the remaining 100 g in the saucepan.

Weigh the potatoes after peeling and pat their surfaces dry. Cut them into even slices about 2 mm thick, preferably with a mandoline fitted with a food holder. After slicing, do not rinse them and do not put them in water: the starch on the surface needs to bind the layers. Start arranging them right away so the slices do not darken.

Arrange the slices in overlapping circles on the buttered bottom of the skillet, working from the center toward the edges. Each slice should cover about half of the previous one; fill in any small gaps as well. Brush this layer lightly with butter from the saucepan and sprinkle with some of the measured salt and pepper. Arrange it carefully, as this side will be on top after inverting.

Add the remaining potatoes in even layers, alternating the direction of the circles. Brush each layer lightly with butter and sprinkle with salt and pepper, dividing the remaining seasonings among all the layers. Every few layers, press down with a flat spatula, especially around the edges, so there are no large gaps. Spread the remaining butter from the saucepan over the top, then level and press down the whole cake again.

Set the skillet over medium heat and cook for about 8–10 minutes without stirring. The butter should sizzle gently, and the lowest slices around the edge should begin to turn golden. If they brown very quickly or the fat starts to smoke, lower the heat. This stage should form a crust on the bottom, not brown it deeply.

Cover the skillet with the heatproof lid and place on the middle oven rack for about 35 minutes. Remove the lid, gently press the potatoes down with a spatula, and bake without the lid for about 20–25 minutes more. The top and edges should be browned, and a thin knife inserted into the center should slide through the layers without resistance. If the center is still somewhat firm, bake for a few more minutes, judging by how tender the potatoes are.

Remove the skillet from the oven and leave uncovered for about 10 minutes to let the layers settle slightly. Remember that the handle is still hot. Hold the cake in place with the lid slightly ajar and, wearing oven mitts, carefully tilt the skillet over a heatproof bowl to drain off only the loose fat. Set the skillet flat and gently loosen the edges and base of the cake with a thin spatula without tearing the layers.

Cover the skillet with a large, flat, heatproof plate. Wearing oven mitts, grip the plate and skillet firmly, invert them together in one decisive movement, then lift off the skillet. The golden rosette should be visible on top, with soft, compact layers visible when cut. Cut the cake into 4 portions and serve immediately while hot.