Stuffed Potato Cake

The stuffed potato cake is a delicious and versatile dish that lends itself to many variations. Here’s how to prepare a classic version of the stuffed potato cake.

Ingredients

• 800 g of potatoes
• 100 g of diced cooked ham
• 100 g of mozzarella, cut into cubes
• 50 g of grated Parmesan cheese
• 2 eggs
• Salt and pepper to taste
• Butter as needed to grease the molds
• Breadcrumbs as needed to sprinkle the molds

Preparation

1. Start by peeling the potatoes and boiling them in salted water until they are soft but not falling apart.

2. Once cooked, drain them and mash them using a potato masher or a fork to obtain a smooth puree.

3. Add the eggs, grated Parmesan cheese to the puree, and season with salt and pepper. Mix well until the mixture is homogeneous.

4. Take individual molds, grease each mold with a bit of butter, and sprinkle them with breadcrumbs.

5. Pour some of the potato mixture into the mold, creating a layer of about 1.5-2 cm.

6. Add some diced ham and mozzarella cubes in the center of the first layer of potatoes for the filling.

7. Cover the filling with more potato mixture, pressing down slightly to avoid the formation of air pockets.

8. Sprinkle the top of the cake with some more breadcrumbs and add a few flakes of butter.

9. Bake the cakes in a preheated oven at 180 °C for about 20-25 minutes or until the cakes are golden brown on top.

10. Let the cakes rest for a few minutes before unmolding them. Serve them hot.

Curiosity

The stuffed potato cake can be enriched to taste with other ingredients such as mushrooms, spinach, or sausage pieces. Moreover, it is very well suited as a recovery recipe to utilize leftover cheese or other cold cuts present in the refrigerator. With a good glass of lightly fruity white wine, like a Pinot Grigio, you’ll have a delightful pairing.