Potato and Parmesan Cake

• 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
• 1/2 ounce finely grated Parmigiano-Reggiano (1/4 cup)
• Special equipment: a Japanese Benriner or other adjustable-blade slicer *

1. Put oven rack in middle position and preheat oven to 450F.
2. Stir together butter and oil in a cup.
3. Peel potatoes, then thinly slice using slicer and toss with 2 tablespoons butter mixture, salt, and pepper in a large bowl.
4. Heat remaining butter mixture in a 10-inch heavy ovenproof nonstick skillet over moderately high heat.
5. Spread one third of potatoes evenly in skillet.
6. Toss remaining potatoes with cheese and spread evenly over first layer of potatoes in skillet, pressing with a spatula.
7. 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.
8. Invert potato cake onto a cutting board and cut into wedges.
9. *Available at Asian markets, some cookware shops, and Uwajimaya (800-889-1928).

unsalted butter, extravirgin olive oil, yellowfleshed potatoes, salt, black pepper

Taken from www.epicurious.com/recipes/food/views/potato-and-parmesan-cake-108690 (may not work)