Bite Into This Iconic “Potato Cake!”
I love potatoes, and this is my all-time favorite dish – a “gateau de pommes de terre” – a “potato cake!”
It’s a dish I first had in Paris with my wife Alex at the legendary bistro Chez L’Ami Louis, home of the $125 chicken:
Along with this incredible chicken dish – yes it’s $125 but feeds two easily! Along with the chicken, they serve a potato cake that is topped with raw garlic and fresh parsley…that is what I set out to replicate – let’s see how I did:
Making The Chez L’Ami Louis Potato Cake!
Here is my step-by-step process for making this iconic “gateau de pommes de terre”…
I began with five Russet potatoes, which I peeled and then sliced thinly – you can do it on a mandolin, but I did it by hand, each slice approximately 1/4” or so thick…next, you sauté all of them together in a large NON-STICK frying pan – I used clarified butter as well:
The Pan Is Everything!
Make sure the frying pan is large enough for all of the potatoes, and has some depth to it, because this is the pan you will putting into the oven to finish the dish – and make sure it’s non-stick!
You will sauté the potatoes over medium heat for 20-25 minutes, and now is the time to pre-heat the oven to 400 degrees as well…
I added some chopped garlic in with the potatoes as well, along with a healthy amount of salt and pepper – the amount of clarified butter you use is a matter of taste, but at least several tablespoons…and I add a bit of olive oil as well – more oil will help ensure that the potato cake will caramelize int he oven and also come out of the pan easily…
After sautéing for 20-25 minutes on medium heat, the pan will look like this – and that is when you take it off the heat, and press the potatoes down evenly, so they look like a disc of goodness – and this is what you put into the oven!
Now, grab an oven mitt, because the pan will be hot! Here is what your cooked potato cake looks like when it comes out of the oven 25 minutes later:
What’s next is the most important part of the process – take a rubber spatula and gently glide it under your cake, all the way around the pan…this will loosen it up for the “flip” that is to come – that’s right, now you have to flip the cake, because the carmelized top is at the bottom right now!
Here is how I did it!
Again, this is your potato cake once you have flipped it over onto your serving plate…as you saw me do in the video, you add your raw chopped garlic and fresh parsley next:
Voila!
I’m very happy with how this potato cake turned out, and yes, it took a few attempts to get it right – I’ve had people help me with the “flip” and it’s just too awkward, so the key is a non-stick pan and good caramelization…and you will have this to enjoy!
You can serve this with a roast chicken, steaks, chops, or even as part of a vegetarian or vegan meal…it’s delicious and reheats well…thanks to Patricia Wells, who first told us about this dish, and of course, the incredible Chez L’Ami Louis….by the way, their “gateau de pommes de terre” looks like this:
Theirs has better structure and caramelization, but I’m happy with how close I got…you can see our entire meal at Chez L’Ami Louis here – I show you how they serve the $125 chicken in multiples stages:
We love this bistro, as much as we love Paris – and the potatoes of Paris:
Yes, these are some cheesy potatoes, part of our last visit to Paris – here is how we tackled the “potatoes of Paris:”
Let me know how your potato cake turns out!
Categories: cookbooks, Exotic Travel, Food, food blog, Food Review, Memoirs, Paris, Recipes, Restaurants, Travel, Travel Adventures, Travel Memoir, Wacky Food, wine
Your cake looks amazing! I might have to try something like this myself once I find out where my kitchen stuff is packed away!
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Glad to hear that the move went well! It’s a big big thing to literally move your entire life somewhere!
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It sure is, and even if you feel prepared there is always few curve balls
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Indeed…since we have owned our house, we have remodeled the kitchen, bathrooms and added more than 1,000 feet of new home as well…with enough curveballs for a lifetime!
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Am I missing something. I’m not seeing a recipe for these potatoes and when I look in the recipe section, I didn’t see any there either? I’m a bit confused.
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I cook the recipe step by step and explain what’s involved. It’s all there in the story
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Very yummy adventure.
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That potato cake looks absolutely delicious!
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Thanks for the comment! It really does turn out spectacularly, and it’s fairly easy!
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John you’ve made my mouth water.I will have to try that one day. Isn’t the garlic strong being uncooked?
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Great question! No, because the potatoes are so hearty, the addition of the garlic and the fresh parsley are a nice “touch” – you really only get a small amount in each portion!
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I’m going to give it a go.
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That looks (and sounds) delicious! I may have to give it a try!! Thanks for sharing 😀
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It really is delicious, and not hard to make…I have mastered the “flip” for the most part – that’s what you need for the presentation to shine!
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Sounds delicious!
Rachael | https://rachaelstray.com
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The cake looks great though I prefer (my stomach does) my garlic cooked. But as the French potato cake goes you nailed it.
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I cook a bit of garlic before I add the potatoes to the pan, and you can always do that and forego the raw stuff at the end – it works either way – thanks so much for the comment!
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You’re welcome.
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Looks more than delicious! I’m an Irish potato eater, after all. Ha! I’ll have to check out Chez Louis the next time I’m in Paris!
BTW, you should limit the number of tags to 15 or under or you may not be seen in the WP Reader. I follow myself and always check to make sure my post is in it. 🙂
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I love potatoes so this is a perfect post for me!
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Thanks! I’ve made it three times now and keep getting better at it – it’s all about the flip of the really hot frying pan as it comes out of the oven!
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I’d have to let my hubby do that as knowing my luck i would be wearing the potatoes!!
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It’s the toughest part of the recipe – because the pan has been in a HOT oven for a half hour…but I managed to learn a “one arm flip” onto the plate that works!
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Sounds good!
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wow, I’m drooling as I read the instructions and looked at the pics. I will, of course, try this dish as potatoes are my favourite dish. I’ll leave out the garlic because, unfortunately, I’m allergic to it. Thanks for a fantastic dish.
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Works just as well without the garlic for sure! Thanks for the comment!
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My pleasure. 🙂
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Great flip, John and it looks awesome …Not eaten raw garlic like that but am assuming the heat of the dish gives it a lovely taste with the potatoes and parsley…Nice one I look forward to trying it maybe in a smaller pan to start with 🙂
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Yes you can do small versions to try it out…raw garlic is great, a nice crunch and a bit of spice – and so healthy for you!
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Delicious.. and pinched the top image for your interview.
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Thanks so much – I have more coming to you via email by tomorrow!
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Thanks John.
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Awesome experiences in Paris. The flip of the potatoes looks like fun and it certainly looks delicious. Thanks for sharing.
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This looks delicious! Absolutely going to try that once I’m done with the Keto diet I’m on.. Already missing potatoes so much, really looking forward to trying this.
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It’s NOT bad for you in any way – you can use a bit of olive oil or the clarified butter or a combo, and everything else is clean and healthy!
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I know it’s not bad, I just can’t have anything starchy or with carbs so it has to wait! 🙂
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That flip was ‘bravura cooking’ (In the British sense of the word), John. Well done indeed.
I can imagine just how wrong that can go! 🙂
And with that much chopped garlic, you will be Vampire-free for many mnoths to come…
Best wishes, Pete.
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Pete, thanks for the comment. The “flip” is everything here – which is why a non-stick pan is vital…other than that, it’s a great roasted potato dish and the fresh raw garlic adds a bite to the creamy crunch of the potato!
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Oh my gosh this looks amazing! And now I’m starving!😁
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This looks really delicious, John. Sharing.
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Thanks so much Robbie! It’s a great dish, and healthy as well!
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Looks fabulous! I’ll have to try it!
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the toughest part is mastering the “flip” of the potatoes from the HOT frying pan just out of the oven onto the serving dish…and it’s pretty healthy as well!
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Yeah, it may take a few tries. It may not turn out looking quite as pretty as yours. But I bet it would still taste great! 🙂
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Bob may have to try the “flip” – it’s complicated because of the heat of the pan – but I’m sure there are pans that come with a lid that connects and locks so you don’t send it flying around the room!
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Okay thanks. Or maybe make a smaller version the first time in a smaller pan to try out the flip! Baby steps!
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Yes, you can make a small version, and just use a non-stick pan!
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