Cast Iron Skillet Potato Cake

Preheat oven to 375 degrees F.

In a small saucepan, melt the butter over medium heat and bring it to a gentle simmer. When the milk solids start to sink to the bottom, slowly pour the butter into a bowl, keeping as much of the white milky liquid as possible in the saucepan. Discard these milk solids.

Cut all of the potatoes into thin (1/8-inch thick) slices. I used my trusty mandolin to ensure they were as thin as possible.

Transfer the potatoes to a bowl and cover them with 3/4 of the melted butter. Season with a little salt, pepper and rosemary. Toss to coat the potatoes with the butter. Pour the remaining butter in the bottom of a 10 inch cast iron skillet and swirl it around to coat the bottom and sides of the skillet.

Layer the potatoes into the skillet. Press down gently on the potatoes to make sure they are starting to stick together and form a cake.

Place the skillet on the stove top on high heat and cook until the edges of the potatoes start to brown. It will take about 5 to 8 minutes. Then place the skillet in the oven and cook, until the potatoes feel tender in the center when pierced with a fork. This should take about 45 minutes.

Remove the skillet from the oven and carefully pour off any excess butter or liquid that may have formed on the bottom. Set the butter aside. Place the skillet on a flat surface and cover it with a platter larger than the skillet. Carefully turn the platter-topped skillet over. Lift off the skillet and use a large spatula to place the block of potatoes back in the skillet.

Pour the butter back into the skillet and return it to the oven. Cook in the oven for an additional 5 to 8 minutes. Remove skillet from the oven. Pour off any liquid. Garnish with chives and serve.