Peel and wash the potatoes, then cut into thin slices with a mandolin or a smooth blade.
Put them in a large saucepan, fill them completely with slightly salted cold water, bring to a boil and cook for about 5 minutes (the time depends on the thickness of the potato slices: they must be soft but without starting to sfarsi).
Drain and cool.
Meanwhile, prepare the batter: beat the eggs with milk, then add flour, parmesan, salt and pepper and continue to whisk with a whisk until smooth and homogeneous.
Add the potatoes, stir gently, then pour into the mold covered with parchment paper and bake for about 30 minutes in the preheated oven at 180 ° C: the surface of the cake should be golden and slightly crisp.
Your invisible potato cake is ready: gently shake it from the mold and serve immediately.
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