Bite Into This Iconic “Potato Cake” For Thanksgiving!

Yes, the Thanksgiving Day menu planning is underway.

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:

This is what their potato cake looks like, and it is a great new addition to my Thanksgiving menu – in addition to THESE of course:

There will always be mashed potatoes on my Turkey Day table, but here is how easy it is to make a Parisian potato cake as well:

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!

What I love about this dish is how beautiful it looks when you serve it, and how nicely it will fit on a Thanksgiving Day table…it’s delicious and also, it reheats well, so it can be made earlier in the day and reheated while the cooked Turkey is resting…thanks to Chez L’Ami Louis for the incredible dish – and you can see our entire meal at Chez L’Ami Louis – and how they serve the $125 chicken in multiples stages – just click here:

https://johnrieber.com/2013/04/20/chez-lami-louis-love-this-125-paris-chicken-garlic-potato-cake-rocks-too/

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:”

https://johnrieber.com/2018/01/27/a-guide-to-the-potatoes-of-paris-baked-mashed-fried-roasted-cheesy-a-cake-as-well/

Now, I have shared my favorite stuffing recipe before, but it is so good I need to share it again:

Yes, You MUST “White Castle” Your Thanksgiving!

It’s true: one of the best stuffing recipes comes from a fast food classic!

White Castle Slider Stuffing!

First of all: DO NOT CLICK AWAY YET! THIS IS NOT A JOKE!

This is a delicious recipe – and an award-winning recipe as well!

Yes, a stuffing recipe was created using White Castle burgers that won awards, and White Castle jumped in to embrace it – for good reason!

Here is the recipe card that White Castle provides – it is so easy and so good!

Time To Get Stuffing!

The recipe for White Castle stuffing is easy: you begin by dicing up celery, and I add more onion and garlic as well…you can also add carrots and any other vegetables that you like, then chop them up – and yes, I use Cheeseburger sliders for a bit of extra cheesy goodness!

You can buy your White Castle sliders frozen, then just defrost them overnight and chop away! Then add the herbs listed on the recipe, or any others that you like in your stuffing, and bake it in the oven…it really tastes great! Give it a try, and from now on, your Thanksgiving cooking will always look like this!

I leave with with an easy way to begin your Thanksgiving day – a White Castle breakfast slider!

Yes, here is my recipe for turning a White Castle burger into a breakfast slider:

https://johnrieber.com/2012/06/28/white-castle-breakfast-sliders-behold-the-380-calorie-wonder/

Let me know if you plan to make any of these – you won’t be sorry!

Categories: cookbooks, Food, food blog, Food Review, Los Angeles, Recipes, Restaurants, Travel, Uncategorized, Wacky Food

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