Layered Potato Cake

• melted butter, to grease
• 1 kg coliban potato, peeled, thinly sliced
• 70 g butter, melted
• 30 g shredded parmesan cheese
• 1 teaspoon fresh thyme leave
• salt & freshly ground black pepper
• mixed salad green, to serve

1. Preheat oven to 220u0b0C Brush a round 18cm (base measurement) cake pan with melted butter to lightly grease. Place the potato slices in a large bowl. Add the melted butter and gently toss until potato slices are well coated. Arrange one-third of the potato slices over the base of the prepared pan.
2. Combine parmesan and thyme in a bowl. Sprinkle potato slices with one-third of the parmesan mixture. Season with salt and pepper. Continue layering with the remaining potato slices, parmesan mixture and salt and pepper, finishing with a layer of parmesan mixture.
3. Bake in preheated oven, pressing the potato down with the back of a large spoon a couple of times during cooking, for 1 hour or until tender and golden. Remove from oven and set aside for 5 minutes to cool slightly. Turn onto a serving plate. Cut into wedges and serve with mixed salad leaves.

butter, potato, butter, parmesan cheese, thyme, salt, mixed salad green

Taken from www.food.com/recipe/layered-potato-cake-291914 (may not work)