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This golden-crisp potato cake topped with silky smoked salmon and smooth crème fraîche turns basic foods into something fancy—great for a brunch party or a chill light dinner.
I came across this while staying in Paris, where my host would serve it up for lazy Sunday brunches. Now, it’s my trick up my sleeve when I wanna make something special without losing my day to the kitchen.
Dreamy Ingredients
- For the potato cake:
- Sea salt flakes: sprinkle on top for a real flavor boost
- 1 cup shredded Parmigiano Reggiano: adds so much flavor and helps the layers stick
- ½ teaspoon freshly ground black pepper: gives a tiny kick
- 3 cloves garlic, smashed and peeled: brings a mellow garlicky perfume that’s never overpowering
- 2.5–3 pounds Russet or Yukon gold potatoes: peel them and slice thin (Russet is the ultimate for crunch)
- 6 tablespoons unsalted butter: melts into the potatoes for a rich, golden finish
- 1 teaspoon kosher salt: just enough to season every layer
- For topping:
- 2 to 3 tablespoons drained capers: for a zippy, salty pop
- 8 oz smoked salmon: thin and soft is best—pick a quality one that melts in your mouth
- 2 tablespoons finely sliced chives: sprinkle for a fresh herbal kiss
- ½ bunch small red onion, chopped: or use 1–2 finely chopped shallots for some zing
- ¼ cup chopped fresh dill: plus extra for topping, keeps things bright alongside the salmon
- ½ cup crème fraîche: tangy and rich, spreads perfectly on top
- The juice from half a lemon: about a tablespoon, brightens everything up
Step-by-Step How-To
- Get the potatoes ready:
- Heat your oven to 220°C. Toss your peeled potatoes in a nice roomy bowl. In a 10-inch cast iron pan on medium, melt the butter first, then add the smashed garlic, salt, and pepper. Pour that buttery mix over the potato slices—get 'em all glossy so every piece cooks up just right.
- Layer it up:
- Start at the pan's middle and lay the potato slices in overlapping circles. Once the first layer’s in, sprinkle about a quarter of your shredded Parmigiano. Keep layering, alternating potatoes and cheese, til you’re done. Give the whole thing a firm press so it holds together as it cooks.
- Bake it to golden goodness:
- Slide the pan into the oven and bake until the potatoes are super crispy and deep gold—plan on about 50 to 60 minutes. Keep an eye so you catch that perfect color. Let it sit a bit after baking before you flip—it’s totally worth the wait for that crust.
- Mix up your sauce:
- While that bakes, stir together crème fraîche, chopped dill, and fresh lemon juice in a bowl. Stash in the fridge to chill til you need it. The cool tangy sauce balances out the rich potatoes like a charm.
- Plate-flipping time:
- Place a biggish plate (a little bigger than your pan) upside-down on top of the pan. Grab both and flip them together so the cake plops out in one gorgeous piece. Douse the top with flaky salt while it’s hot.
- Finish and enjoy:
- Spread the crème fraîche mix right on top, then lay the salmon all over—it looks great if you give the slices a little fold. Scatter chopped onion, capers, and chives, then dig in while it’s still warm and crackly.
This dish brings back memories of simple Sunday dinners when my grandma would throw together humble ingredients and make magic. Her biggest tip? Don’t rush the bake—slow and steady crisps those potatoes and builds unreal flavor.
Keeping It Fresh
This is hands-down best hot and fresh out of the oven—those crispy edges are everything. If you wanna prep ahead, get it all set in the pan, then pop it in the fridge ‘til you’re ready. Bake just before serving for that perfect crispy bite.
Leftovers and Swaps
Stash leftovers in a tightly sealed container in the fridge—eat within 3 days. Crème fraîche will run a bit if you warm it, so maybe lift off the smoked salmon first, heat the potato cake, then add the cold salmon back on top.
To reheat, stick the potato cake on a baking tray and pop into a 180°C oven for seven to ten minutes or til it’s heated right through.
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Tasty Twists
For a no-meat take, swap the smoked salmon with roasted beet slices or avocado. Wanna shake things up? Lay in some Gruyère or Comté cheese between the potatoes for a new flavor hit.
This dish goes back to old-school French home cooking, when folks turned basic stuff like potatoes into seriously tasty meals. Potatoes usually made the backbone, and people switched up the extras depending on what was handy.
Frequently Asked Questions
- → Can I prep the potato stacks ahead of time?
Sure, you can assemble the stacks in the pan earlier, chill them in the fridge, and cook them right before serving for the best crunch.
- → What’s the best way to reheat them?
Warm them up on a baking tray in a 175°C (350°F) oven for 7-10 minutes until hot and crispy.
- → Can I freeze the potato stacks?
It’s better not to freeze them. If you must, freeze them without the sauce or salmon, and add those after defrosting.
- → What type of potatoes work best?
Russet or Yukon Gold potatoes are perfect since they crisp up nicely and have a great texture.
- → What pairs well with these potato stacks?
Try serving with a simple green salad or grilled veggies for a balanced and tasty meal.