Gee-Gee Tater Cake

Tater Cake
(Grandkids Favorite)

History: This recipe is one of my children's Great-Grandmother's recipe. She was an old west Texas cook, who could feed an army some wonderful food. It was one of the most requested items she ever made. It is tricky to get the potatoes to all stick together, but on occassion, it does happen. I am giving you the original, but will give you the substitutions I made when I make it.This is not a low calorie dish. . . but when you make it you will love it too. The biggest trick granny taught me was to use the lid or a plate to help turn the potatoes over.

Ingredients:

• 6 medium potatoes
• 1/2 cup flour
  
• 2tsp salt
  
• 1 cup Crisco ( I use corn oil or olive oil instead)

1. Peel and wash potatoes.
2. Cut the potatoes in really thin rond slices.
3. Sprinkle with salt and flour mix. (I put the potatoes in a zip lock bag and shake the flour and the salt up so all the potatoes get coated.)
4. In a thick skillet bring Crisco to medium heat (She and I both use a black cast iron pan)
   
5. Place potatoes in pan and cook covered till golden brown. (*** Here is the key to making this dish work. Place your really thin potatoes in the oil a few at a time and make sure they are evenly spread in the pan. You are trying to make something that will turn so having the potatoes evenly spread in the pan is important or turning is difficult)
6. Turn and finsh browning uncovered. (This is more difficult than you can imagine because if they haven't stuck together well they won't turn as one big cake. I haven't gotten the whole thing to turn as one big potato cake many times, but it can be done because I saw her do it.)
   
7. Drain potatoes and serve while hot.

Buon Appetite