Cream and Herb Potato Cakes

Ingredients

• 3.2 kg Firm-fleshed potatoes (Peeled, edges trimmed, thinly sliced (3 mm))
• 2 gousses Garlic (Minced)
• 1 c. à café Fresh or dried thyme
• 1 c. à café Fresh rosemary (Chopped)
• 1 c. à café Salt (Adjust to taste)
• 0.5 c. à café Ground black pepper
• 2 c. à soupe Fresh chives (Chopped)
• 100 g Unsalted butter (Cut into cubes)
• 2 c. à soupe Olive oil (For browning)
• 250 ml Heavy cream (35% fat)

Instructions

1. Prepare the potatoes

   Peel the potatoes, trim the edges to obtain a rectangular shape, then slice into very thin sheets (about 3 mm).

   Time: PT10M

2. Mix the seasoned cream

   In a bowl, combine the heavy cream, salt, pepper, minced garlic, thyme and rosemary. Mix until homogeneous.

   Time: PT5M

3. Line the pan

   Line the loaf pan with parchment paper, allowing the edges to overhang for easy removal.

   Time: PT2M

4. Build the layers

   Place a first layer of potatoes at the bottom of the pan, season with salt and pepper, scatter a few cubes of butter, then pour a little cream. Repeat, alternating layers until ingredients are exhausted, finishing with a layer of cream.

   Time: PT10M

5. Bake

   Cover the pan with aluminum foil, place the lid, bake at 180°C for 1 hour.

   Time: PT1H

   Temperature: 180°C

6. Cool

   Remove the pan from the oven and let cool completely (about 15 minutes) before unmolding.

   Time: PT15M

7. Unmold and cut

   Flip the cake onto a board, remove the parchment, trim the irregular edges, then cut the cake in half lengthwise and finally into a dozen small squares.

   Time: PT5M

8. Brown the squares

   Heat olive oil in a skillet over medium heat, add the squares, sprinkle with thyme, salt and chopped chives, and brown 3‑4 minutes per side until a beautiful golden color is achieved.

   Time: PT10M

9. Serve

   Arrange the browned squares on a serving platter, sprinkle with a little extra chives and serve immediately.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

30 g

Fat

22 g

Fiber

3 g

Ingredient Substitutions

• Instead of Firm-fleshed potatoes: Sweet potatoes
• Instead of Garlic: Garlic powder
• Instead of Fresh or dried thyme: Herbes de Provence
• Instead of Fresh rosemary: Thyme
• Instead of Fresh chives: Green onions
• Instead of Unsalted butter: Margarine
• Instead of Olive oil: Vegetable oil
• Instead of Heavy cream (35% fat): Thick crème fraîche

Equipment Needed

• Oven
• 22 cm aluminum loaf pan
• Parchment paper
• Chef's knife
• Cutting board
• Mixing bowl
• Whisk or wooden spoon
• Skillet
• Aluminum foil
• Unmolding spatula (optional)

Critical Steps — Do Not Skip

• Slice the potatoes uniformly (about 3 mm).
• Layer with butter and cream to ensure tenderness.
• Bake for 1 hour at 180°C.
• Brown the squares without overcrowding the pan.

Chef Tips from the Video

• Use a mandoline set to 2 mm for ultra‑thin slices that cook faster.
• Add a pinch of grated nutmeg to the cream for a subtle aromatic note.
• Sprinkle a little grated Parmesan on top before baking for an even more flavorful gratin.

Troubleshooting

Storage

Refrigerator: Store the unbrowned cake in an airtight container for 2–3 days in the refrigerator.

Freezer: The cake can be frozen, wrapped in plastic film then aluminum foil, for up to 1 month.

Room temperature: The browned squares keep for up to 2 hours at room temperature.

Make-Ahead Tips

• Assemble the cake the day before, cover and refrigerate; brown in the skillet just before serving.
• Layers can be prepared ahead and kept in the refrigerator for 24 h.