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This crispy golden potato cake, topped with silky smoked salmon and smooth crème fraîche, turns simple stuff into something extra special. It’s perfect when you want a fancy brunch or a chill light dinner with a bit of flair.
I stumbled on this dish staying in Paris—a Sunday brunch staple that totally blew me away. Now, whenever I want to wow people without slugging it out in the kitchen, this is always the one I make.
Ingredients
- For the potato cake:
- 2.5 to 3 pounds Russet or Yukon Gold potatoes: scrubbed, peeled, then sliced into rounds about 1/8 inch thick (Russets get a bit crispier)
- 6 tablespoons unsalted butter: gives big buttery flavor and makes the crust golden
- 3 garlic cloves, smashed and peeled: brings tasty but chill garlic flavor
- 1 teaspoon kosher salt: gives each potato layer the right salty kick
- ½ teaspoon freshly ground black pepper: adds a gentle heat
- 1 cup grated Parmigiano Reggiano: stacks in savory flavor and gets everything to stick
- Flaky sea salt: finish with this for awesome flavor at the end
- For topping:
- ½ cup crème fraîche: makes things creamy with a slight tang
- ¼ cup chopped fresh dill: toss in extra for serving, it’s super fresh and cuts through the salmon
- Juice of half a lemon: about a tablespoon, brings some bright zip
- 8 oz smoked salmon: slice it thin, pick a nice melt-in-your-mouth kind
- ½ small red onion, diced: or 1-2 medium shallots chopped fine if you’re into that bite
- 2-3 tablespoons drained capers: add salty, punchy pops
- 2 tablespoons finely sliced chives: rounds it out with a gentle green flavor
Easy Step-by-Step Directions
- Make the sauce
- Mix the crème fraîche in a bowl with the chopped dill and fresh lemon juice while the potato cake cooks. Stir it together, then chill it in the fridge so the flavors settle in. This sauce is tangy and cool, which balances the richness at the end.
- Bake the potato cake
- Pop the skillet in your oven and bake until the potatoes go deep golden and crunchy, about 50-60 minutes. Take a peek to check on the color. Let it cool a bit so flipping it is easier. Giving it some time gets you the crispy crust everyone fights for.
- Get the potatoes ready
- Heat your oven up to 425°F. Put the peeled potato slices into a big bowl. Warm a 10-inch cast iron pan over medium heat, toss in the butter, then add smashed garlic, salt, and pepper. Stir until it all smells great. Pour everything over the potatoes and give them a good toss so each one gets glistening with butter. You want every bit coated for even cooking.
- Flip out the cake
- To flip, put a big plate upside-down over the skillet. Hold tight and carefully turn them over together. The potato cake should drop out in one lovely piece. Shake a bunch of flaky sea salt all over—it’s the best final touch for big flavor.
- Stack it up
- Start at the middle of your skillet and layer potato rounds in overlapping circles. Take your time so you get a solid base. Once you’ve hit the bottom, sprinkle about a quarter of the parmesan. Repeat with the rest of the potatoes and cheese, building a few layers. Press down gently to help it stick together as it cooks.
- Top and serve
- Spoon the chilled crème fraîche sauce right over the top of the warm cake. Arrange those salmon slices on next—they look awesome if you fold them a little. Go on with chopped red onion, capers, and plenty of chives. Eat immediately so it stays hot and crunchy.
This cake takes me right back to Sunday dinners at my grandma’s place—she always turned plain food into something amazing. The best trick she ever taught me? Don’t rush the cooking. Slow and low makes the crispiest, deepest-flavored potato cakes ever.
Storage
This is at its best straight from the oven, super hot and crispy. If you’re prepping in advance, get everything set in the skillet and pop it in the fridge, then bake it fresh when you’re ready to eat. That’s how you keep the awesome texture that makes this dish so good.
Leftovers and Swaps
Any leftovers will keep in a sealed container in the fridge for up to three days. Just a heads up, the crème fraîche can get runny when you reheat. Take the salmon off before warming, then pop it back on when serving for best flavor.
To warm up, place the cake on a baking sheet and slide it into a 350°F oven for seven to ten minutes, just until it’s hot all the way through.
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Tasty Twists
For a meatless spin, swap out the smoked salmon for super thin slices of roasted beet or even fresh avocado. You can totally try different cheeses like Gruyère or Comté between the potato layers if you want to shake up the flavors.
This dish started out as humble French country food—folks would use potatoes as a basic base and then dress them up with whatever good stuff they had nearby.
Frequently Asked Questions
- → Can I prepare the dish ahead of time?
Yes, you can assemble the potato base in the pan, refrigerate it, and cook it fresh when you're ready to eat for the best texture.
- → What’s the best way to reheat it?
Reheat by placing it on a baking sheet in a preheated oven at 350°F (175°C) for about 7-10 minutes until warm.
- → Is freezing the dish a good idea?
It’s best not to freeze it. If needed, freeze without the cream sauce or salmon, and add those after thawing.
- → Which potato varieties work best?
Go for Russet or Yukon Gold potatoes. They crisp up beautifully and have the right texture.
- → What can I serve it with?
Pair it with a light green salad or some grilled veggies for a balanced, tasty meal.