Invisible potato and cheese cake is a savory dish made by several thin potato layers and a gooey cheese filling. I was inspiring by the classic french apple cake “Gâteau Invisible". The name “invisible cake” is because of the thinly sliced apple that are baked into the cake batter are quite invisible.
It's delicious as a side or main dish and quick to prepare because you don't have to parboiled the potatoes.
Perfect for Thanksgiving, Holiday Season or an easy comford food on chilly days.

POTATO SPANISH OMELETTE: https://www.youtube.com/watch?v=cKSBgp9Stes
PARMESAN TORNADO POTATOES: https://bit.ly/2LaW3pI
HASSELBACK POTATOES: https://bit.ly/2R2JtNz
ROSTI POTATO PANCAKES: https://bit.ly/2lrFa1g
THE BEST CRUNCHY ROASTED POTATOES: https://bit.ly/2lrE05U

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Ingredients
Makes about 10 servings:

2,5 pounds (1,1 kg) Yellow Potatoes
2 Eggs
½ cup (120 ml) Milk
1 ½ teaspoon (5 g) Salt
Black Pepper
½ cup (70 g) All Purpose Flour
1 teaspoon (2 g) Baking Powder
6 oz (170 g) Raclette Cheese, sliced (or your favourite cheese: Cheddar, Gruyere, Edamer, Italian Scamorza…)*
3 tablespoons Parmigiano Reggiano (Parmesan Cheese), grated
1 tablespoon home made Bread Crumbs
½ tablespoon (3 g) Butter, thinly sliced

*I suggest you don’t use Mozzarella cheese because it release too much water while baking

Directions:

In a medium size bowl, whisk the Eggs with Salt and Pepper until foamy and pale.
Add the Milk and sift in the flour and Baking Powder: whisk until combined. Set aside until prepare the potatoes.

Peel the Potatoes and soak them in cold water, then dry them using a kitchen towel.
Using a mandoline or a food processor, cut the Potatoes in very thin slices (about 2 mm, or as thin as possible). Dry them using a kitchen towel and place them in a very big bowl.

Add the egg mix to the sliced potatoes and, using a spatula, coat all the potatoes with the batter. Be quickly to assemble the potato cake, or the potatoes will release too much water.

Place half of the Potato mix in a 8 inch (20 cm) round cake pan lined with parchment paper and greased.
Layer with Raclette cheese and place on top the remaining Potato mix (pour all the batter: if you were quick, the potatoes won’t have released too much water).
Top the cake with Parmesan Cheese, Bread Crumbs, 2 pinches of salt and butter.

Bake in preheated oven at 340° F (170° C) for about 50 minutes – 1 hour (you can use a toothpick to check if they are done, the toothpick goes quite easily in the potato when they are done).

Cool down for at least 10 minutes, then remove from the cake pan, season with black pepper and fresh parsley and serve it.