1 1/4 hr 15 min prep This dish gets its name because you only need three very basic ingredients but boy does it taste good! It's important to leave the potatoes unrinsed, to make sure the pieces stick together when you turn the "cake" out of its pan.

750 g large potatoes
75 g butter
salt and pepper
1 clove garlic (optional)
fresh parsley (optional)

750 g large potatoes 75 g butter 1 clove garlic (optional)

1. Preheat the over to 425.
2. Scrub or peel the potatoes.
3. Use a mandoline or the cucumber slicer on a cheese grater to slice the potatoes about 1/4 cm thick.
4. Do no rinse.
5. Use one third of the butter to grease a round cake tin on the bottom and the sides.
6. Layer the potatoes in the dish, seasoning with salt and pepper and bits of butter as you go.
7. Make sure to save some butter for the top.
8. Cook for 30 minutes, then lower the heat to 400 and cook for another 15-30 min.
9. When the top slices are crisp and golden brown test to see if the middle feels tender when pierced with a knife.
10. When the potatoes are cooked, run a knife around the inside of the pan to ensure the potatoes aren't stuck.
11. Place a plate over the cake tin and quickly invert.
12. To make a garnish, finely chop the garlic and parsley.
13. Mix together, sprinkle over the hot potato cake and serve.