There are a lot of different techniques for potato cake, or potato galette. This one cuts 1/4 inch slices (which is thicker than 1/8 in which I've seen in other recipes), and you saute the potatoes freely first.
Crispy Potato Cake with Garlic and Parsley, recipe from Bon Apetit, but the link doesn't work for me anymore.
Here's the recipe
Ingredients
4 tablespoons unsalted butter, divided, plus more for pan
6 garlic cloves, thinly sliced
3 pounds small Yukon Gold potatoes, peeled, sliced ¼” thick
Kosher salt and freshly ground black pepper
6 tablespoons duck fat or unsalted butter
½ cup fresh flat-leaf parsley leaves
Instructions
Preheat oven to 350°. Generously butter cake pan; set aside.
Heat 2 Tbsp. butter in a large skillet over medium heat. Add garlic and cook, stirring, until
golden brown, about 4 minutes; transfer to a paper towel–lined plate.
Add remaining 2 Tbsp. butter to skillet. Once butter is melted, add potatoes; season with salt
and pepper and cook, tossing occasionally, until beginning to soften, 6–8 minutes. Add duck
fat and continue to cook potatoes, tossing occasionally, until tender and golden brown in
spots, 15–20 minutes longer.
Transfer potatoes to prepared cake pan, pressing down firmly and evenly (this will help
potatoes hold together when you turn the potato cake out). Bake potatoes until crisp on top,
12–15 minutes. Let cool 5 minutes, then invert potato cake onto a plate, season with salt and
pepper, and top with parsley and reserved garlic.
I added in the garlic late, because I don't mind the raw garlic taste. I used butter instead of duck fat. I ended up pressing the potatoes into the skillet I cooked them in. Turning them out wasn't too bad, but the cake was not firm.
