Potato Cake with Tart Apples and Jarlsberg

1/4 cup olive oil
8 medium potatoes (about 3 pounds), peeled and thinly sliced*
2 medium Granny Smith apples, cored, quartered, and thinly sliced*
1 medium onion, thinly sliced
1/2 cup chopped fresh parsley, plus more for garnish
1-1/4 tsp. salt
1/2 tsp. freshly ground pepper
3/4 cup finely grated Jarlsberg
Butter, for greasing foil

Preheat oven to 425 degrees F. Coat inside of a 12-inch cast-iron skillet with olive oil; set aside.

In a large bowl, toss together potatoes, apples, onion, parsley, salt and pepper. Spread half the potato mixture in skillet, scatter with cheese, then top with remaining potato mixture. Cover with a piece of lightly buttered foil and bake for 40 minutes.

Remove foil and continue to bake until potatoes are tender and top is lightly browned, about 20 more minutes. Increase oven to broil and cook until top begins to crisp, about 2 minutes. Sprinkle with parsley. Cool slightly before serving.

8 servings.

*To get potatoes and apples wafer-thin, slice them with a mandolin, [handheld version is okay].

From Country Living magazine, Mar. 2010, p. 111.