We saw a similar recipe for a Potato Gallete (Potato Cake) while watching America's Test Kitchen the other night.  My son loves potatoes like there is no tomorrow.  He begged me to make this just about every hour for the next few days until we tried it.  It is soooo easy, he made it again by himself a few days later.


Yukon Gold Potatoes
Corn Starch (about 1/4 C.)
VEGAN Butter
Olive Oil
Salt (and another spices, we used garlic and rosemary)

*You will need an oven-safe pot with a lid.


Preheat the oven to 450F.

Peel the Potatoes

Slice the Potatoes & Rinse with water

Dry the Potatoes

Add the Potatoes to a bowl, add cornstarch and stir.
Then add a bit of olive oil, just enough for everything to stick.
Then add your spices and stir.
Rub butter around the bottom of your cold pot or skillet. 
Layer your potatoes on the bottom.
Continue layering the potatoes to cover the bottom and
then add the remaining potatoes.
After you have all the potatoes in the pot, then turn on the stove on Medium Heat and cover.
After it starts to sizzle and you can see a bit of the butter bubbling up on the sides, move the pot/skillet to the oven.

Bake in 450F oven for 25-30 minutes.  Enjoy!

{NOTE: The Test Kitchen's version used a more shallow pan and they put another pan on top of the potatoes and added pie beans to the top pan to weigh it down.  This technique will keep the potatoes more tightly compacted, eliminating any air creeping in between the potatoes, and they will come out more like a "pie."  We did not have any pie beans, and my son could care less if it was a pie, so we did not do the "pie" version.  It is yummy either way.}