This recipe, says chef Clive Berkman, is perfect as a side for any grilled food.
3 large gold potatoes
6 tablespoons unsalted butter, divided use
3 shallots, finely chopped
Salt, to taste
Black pepper, to taste
Preheat oven to 450 degrees.
Cut potatoes in thin, round slices (1/8-inch thick). Use a mandolin if you have one.
Melt one-half of the butter in an oven-proof omelet pan and lightly caramelize the chopped shallots. Remove shallots and add the rest of the butter to the pan. Layer the potato slices around the pan so that they completely cover the bottom of the pan. Brush with melted butter, season lightly with salt and pepper to taste. Make another layer of potato slices, brush with butter, season. Now, make one layer of all the shallots. Continue building two more layers of potatoes, brushing each with butter and seasoning, until all of the potatoes are in the pan.
On medium heat, cook the bottom part of the pancake for 3-4 minutes. Be careful to not let it burn. Take pan off stove and put into the oven, uncovered. Bake until potatoes are golden brown, at least 30 minutes (this could vary depending on how thick you cut the potatoes and how big your pan is). Allow pancake to cool slightly. Flip pancake onto a serving platter so that the crunchy bottom side is up. Cut into wedges.
Dress it up: Use truffle butter in the bottom of the pan when adding potatoes.
Makes 4 servings.
Adapted from “Creating Empty Bottle Moments” by Clive Berkman