Yield: 4 servings
* 2 tablespoons olive oil, plus 1 tablespoon
* 1 onion, chopped
* 1 clove garlic, minced
* 1 teaspoon salt
* 1/2 teaspoon freshly ground black pepper
* 2 pounds Yukon gold potatoes, peeled
* 1 cup grated Parmesan
* 1/2 cup chopped fresh basil leaves
Warm the 2 tablespoons of olive oil in a large (12-inch diameter)
nonstick pan over medium-high heat. Add the onions and cook until
translucent, about 4 minutes. Add the garlic and cook until tender and
fragrant, about another 2 minutes. Season the onion mixture with salt
and pepper. Transfer the onion mixture to a large bowl and set aside.
Reserve the pan.
Meanwhile, grate the potatoes in a food processor using the grating
attachment blade. Use a kitchen towel to help squeeze out the water
from the grated potatoes. Add the potatoes to the bowl with the onion
mixture. Add the Parmesan and the basil. Stir to combine and season
with additional salt and pepper, to taste.
Warm the remaining olive oil over high heat in the same pan that was
used to cook the onions. When the pan is hot, but not smoking add the
potato mixture. Use a spatula to press the mixture down into the pan
firmly and evenly. Turn the heat down to medium and cook the potato
mixture until the bottom is golden brown and the pancake can move in
the pan, about 12 to 15 minutes. Turn the heat down to medium-low if
the pancake is browning too fast in places. Place a large plate on top
of the pancake and flip the pancake out of the pan. Turn the heat on
the pan back up to high. When the pan is hot slide the pancake back
into the pan and cook until the bottom is golden and is cooked
through, about 12 to 15 minutes. Slide the pancake onto a serving
platter, slice, and serve.