Buttery Crisp Potato Cake

Brittany is a region in the northwest corner of France with chilly sea weather, so potatoes and other hearty foods are extremely popular there. The local potatoes are buttery yellow, but any potato will do for this recipe; even sweet potatoes would be excellent. This dish,not only looks especially pretty but also is a good way to use up leftover potatoes. It is simple to make, and the potato mixture can be prepared ahead of time. Serve this light golden brown cake with an artichoke or steamed vegetables and mustard.

5 large Yukon gold or white potatoes (2½ pounds or 1¼ kg), unpeeled and cooked

2 cups (300 g) all-purpose flour

1 cup (8 ounces or 250 g) butter , melted

1½ teaspoons sea salt

¼ teaspoon freshly ground black pepper

1 egg yolk , beaten

Directions at cookstr.com

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