Cast Iron Skillet Potato Cake

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This was a very easy and delicious potato dish. My family has requested this dish over and over. The potatoes are crispy on the outside but creamy on the inside. Excellent all around!

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I guess I don't know quite what I was expecting from this recipe. It was lacking some pizazz. But it did have a nice presentation. Maybe make some sour cream sauce to put on top of it or cheese. Took to much time to just be fried potatoes.

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Well, it was very tasty, but my cake did not come out of the pan as easily. I chalk it up to 20 years of culinary experience versus me being a home cook. I also switched out the thyme with dill since I realized I didn't have any thyme when I started making them and it worked! My company loved it!

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I am so done with this recipe. I spread my issues around and the word came back - these are complicated directions for a simple recipe. I modified the recipe so that the potatoes remained starchy, poured the butter over the potatoes. Used a nonstick skillet, coated it in oil and butter. They browned nicely; they stuck together nicely, flipped easily. All is well until it came time to take the cake out of the skillet and it fell apart. After all of that, we dipped them in ketchup and sour cream. A lot of work for potato chips!

I'm partial to Alex, fellow Italian and pretty, articulate woman. But her recipes are far too complicated. I take each of them I use, copy them into Word, break it down and highlight step by step. Even at my entry level of cooking, I'm finding many shortcuts and ask myself why is she doing it this way? Will continue to watch her show but the caution flag goes up at the thought of using one of her recipes. Thanks for letting me rant!

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I loved this. My cake did not quite hold together but close enough that I was able to fake it. I also added some cheese. I'm not sure that the bottom has to be the top... once you cook both sides wouldn't it be easier to flip it again onto the serving plate?

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I'm giving this recipe full marks, even though my potato cake didn't mold out of the pan so I didn't have the visual effect. I probably didn't add enough butter before lining the potatoes, and I also sliced by hand.
I wasn't sure I'd like it at first, with so few ingredients I thought it would be bland. But the potatoes were so creamy, with crispy and chewy edges. This would translate into a creamy center in the cake. The thyme also complemented them well.

I'll continue to attempt this recipe until I can make it into the cake shape, the smooth and creamy texture of the potatoes is worth it.

To clarify something, a reviewer mentioned that in the show she didn't discard the milk solids from the butter. This is true, but she kept them to then mix into the sweet potato puree she made in the same episode. So this recipe is still correct in saying to discard them unless you're making the entire meal.

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Was awesome! I did not flip it over and cook the other side. Instead I put a little olive oil on top of potatoes and put in a 375 oven and cooked until the top/bottom was brown also. I added some of the fresh rosemary to the butter instead of thyme as I made the rosemary seasoned skirt steak with this dish that she made in the show. The combination was delicious!!!

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My family enjoyed this very much, I changed it up a liitle. In between potato layers I added bacon pieces and at the end of the baking I covered it all with cheddar cheese, for about 5 minutes until it all melted. Everyone loved it.

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This recipe turned out great, and I used a nonstick pan. It was golden brown, creamy, and delicious. I have never used thyme on potates before what a difference it make in the taste. Thank Alex

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Why would anyone rate a recipe without trying it. Do you really have nothing better to do than sit around and look for things to trash. Get a life and stay away from stuff you know nothing about.