- 2 tablespoons unsalted butter, melted
- 1 tablespoon extra-virgin olive oil
- 1 pound yellow-fleshed potatoes such as Yukon Gold
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup finely grated Parmigiano-Reggiano
- Put oven rack in middle position and preheat oven to 450 degrees F.
- Stir together butter and oil in a cup.
- Peel potatoes, then thinly slice using slicer and toss with 2 tablespoons butter mixture, salt, and pepper in a large bowl.
- Heat remaining butter mixture in a 10-inch heavy ovenproof nonstick skillet over moderately high heat. Spread one third of potatoes evenly in skillet. Toss remaining potatoes with cheese and spread evenly over first layer of potatoes in skillet, pressing with a spatula. Cook 3 minutes, then transfer skillet to oven and roast, uncovered, pressing top occasionally with spatula, until potatoes are tender and top is starting to brown, 20 to 25 minutes.
- Invert potato cake onto a cutting board and cut into wedges.