Potato Cake

• 1/4 cup nutritional yeast
• 1 1/4 tsp. salt
• 1/4 tsp. freshly ground pepper
• 2 lbs. Yukon gold potatoes, unpeeled, trimmed of blemishes, rinsed and patted dry
• 1 Tbs. olive oil

1. Position rack in lower third of oven.
2. Preheat oven to 450 F. Coat 8- or 9-inch cake pan or springform pan with cooking spray.
3. In small bowl, combine nutritional yeast, salt and pepper.
4. Set aside.
5. Using thinnest slicing blade of food processor, slice potatoes.
6. Alternatively, using sharp knife, slice potatoes as thinly as you can.
7. In bottom of prepared pan, arrange fairly even layer of potatoes.
8. Sprinkle some nutritional yeast mixture on top.
9. Repeat this process, creating a total of 6 or 7 layers and ending with sprinkling of yeast mixture.
10. Drizzle with oil.
11. Lay two large sheets of aluminum foil on top of pan.
12. Using heavy pot or ovenproof casserole that fits into pan, set it on top of foil and press it into potatoes.
13. Leave pot in place and seal cake pan well by pressing overhanging foil tightly to sides and under bottom.
14. If using springform pan, set on foil-lined baking sheet.
15. Transfer to oven.
16. Fill pot halfway with water to make it heavier.
17. Bake until center of potato cake is tender when pierced (through foil) with paring knife, about 1 hour.
18. Remove from oven.
19. Preheat broiler.
20. Remove pot and foil and set potato cake about 5 inches beneath broiler.
21. Broil until top is lightly browned and crisp, 2 to 5 minutes.
22. Let cool 5 minutes.
23. If using springform pan, run knife along edges and remove ring.
24. Leave cake on base and transfer to platter.
25. If using cake pan, cut cake into wedges and serve directly from pan.
26. Serve hot.

nutritional yeast, salt, freshly ground pepper, gold potatoes, olive oil

Taken from www.vegetariantimes.com/recipe/potato-cake/ (may not work)