Pommes chef anne

1. Preheat the oven to 425 degrees.
Working 1 potato at a time, slice very thin on the mandolin. Do not put potatoes in water.
Coat an 8 inch nonstick saute pan with olive oil, using the potato slices staring from the center make concentric circles of potatoes.
Brush each layer with olive oil and every 2nd or 3rd layer sprinkle liberally with grated Parmigiano and salt. After every layer of potatoes press the potatoes so they are very compact. Repeat this process with the remaining 2 potatoes.
Place the pan of potatoes over medium heat and cook until the olive oil begins to sizzle and the potatoes begin to brown on the bottom. Put the pan in the preheated oven and bake for 20-25 minutes. Remove the pan from the oven and place a tight fitting lid on the pan. Drain the excess oil out of the side of the pan. After the oil has been drained, completely flip the pan so the cake is turned out onto the bottom of the lid, then slide the cake off the lid back into the pan so the brown side of the cake is now up and the top becomes the bottom. Return the cake to the oven and bake for another 10-15 minutes or until the cake is fork tender. Cut into wedges and serve.