Experience potato perfection with this stunning cake, a symphony of thinly sliced Yukon Golds layered with a trio of cheeses. It's the comforting richness of a gratin, elevated by the elegant precision of pommes anna, resulting in crispy edges and a melt-in-your-mouth interior.

Follow The Directions

01

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0 mins

Gather all ingredients.

02

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0 mins

Preheat the oven to 350 degrees F (180 degrees C). Spray a 9-inch springform pan with cooking spray and set it on a large rimmed baking sheet. Soak peeled potatoes in a large bowl of cold water for at least 15 minutes or up to 30 minutes.

03

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0 mins

Meanwhile, toss together mozzarella, Swiss, and 1/2 cup Parmesan cheese in a bowl until evenly combined; set aside.

04

Step

1 mins

Whisk together eggs, salt, and pepper in a large bowl until just lightened in color and foamy, about 1 minute. Whisk in flour, milk, chives, and baking powder; set aside until ready to use.

05

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0 mins

Drain potatoes and pat dry with a clean kitchen towel; using a mandoline, slice potatoes into 1/8-inch-thick slices and pat sliced potatoes dry.

06

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0 mins

Fold sliced potatoes into egg mixture until evenly coated.

07

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0 mins

Transfer 1/3 of potato mixture into the bottom of the prepared pan, firmly pressing down into a flat, even layer; sprinkle evenly with 1/2 of cheese mixture. Repeat layering 1 time, ending with potato mixture and gently pressing down in between each layer; leave excess egg mixture in the bowl and discard.

08

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0 mins

Sprinkle top evenly with bread crumbs and remaining 1/4 cup Parmesan. Cover tightly with aluminum foil.

09

Step

1 hrs 45 mins

Bake in the preheated oven until potatoes are tender when pierced with a wooden pick, about 1 hour 45 minutes. Remove foil during the last 45 minutes.

10

Step

10 mins

Remove from the oven. Let cool in the pan on a wire rack for 10 minutes. Run an offset spatula or butter knife along edges of pan. Remove sides of the springform pan.