Directions:
- Put oven rack in middle position and preheat oven to 450°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.
- *Available at Asian markets, some cookware shops, and Uwajimaya (800-889-1928).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 97.69 Kcal (409 kJ) | ||
| Calories from fat | 93.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.41g | 16% | |
|---|---|---|---|
| Cholesterol | 18.45mg | 6% | |
| Sodium | 466.11mg | 19% | |
| Potassium | 547.94mg | 12% | |
| Total Carbs | 19.37g | 6% | |
| Sugars | 0g | 0% | |
| Dietary Fiber | 1.17g | 5% | |
| Protein | 3.52g | 7% | |
| Vitamin C | 22.7mg | 38% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 90.7mg | 504% | |
| Calcium | 2.6mg | 0% | |
| Amount Per 100 g | |||
| Calories | 75.74 Kcal (317 kJ) | ||
| Calories from fat | 72.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.07g | 16% | |
|---|---|---|---|
| Cholesterol | 14.31mg | 6% | |
| Sodium | 361.36mg | 19% | |
| Potassium | 424.8mg | 12% | |
| Total Carbs | 15.01g | 6% | |
| Sugars | 0g | 0% | |
| Dietary Fiber | 0.91g | 5% | |
| Protein | 2.73g | 7% | |
| Vitamin C | 17.6mg | 38% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 70.3mg | 504% | |
| Calcium | 2mg | 0% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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