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How to Make Potato Gateau

Are you tired of the same old boring meals? Look no further! The potato cake, also known as gattò or potato pizza, is a delicious and versatile dish that’s perfect for both lunch and dinner. And the best part? It’s incredibly easy to make, even with leftover potatoes.

In this article, we’ll take you through the process of making the perfect potato cake, from preparation to serving. Whether you’re looking for a quick solution for work or school, or just want to try something new in the kitchen, this recipe has got you covered.

A Brief History of Potato Cake

Potato cake is a classic dish that originated in Southern Italy, particularly in Campania. It’s a staple in many households, where potatoes are abundant and often left over. But did you know that this delicious treat can also be made with leftover vegetables? The key to success lies in combining the right ingredients and techniques.

Gather Your Ingredients

Before we begin, make sure you have the following ingredients on hand:

  • 1 kg of potatoes
  • 250g of prosciutto cotto (cooked ham)
  • 3 eggs (preferably organic)
  • 250g of provola fresca (fresh cheese)
  • 150g of leerdammer (a type of Dutch cheese)
  • 200 ml of milk
  • 25g of butter
  • Salt to taste
  • Grated pan (for dusting)
  • Grated parmesan cheese (for topping)

Preparing the Potatoes

To make the perfect potato cake, you need to start by boiling the potatoes. The key is to use larger potatoes, which will be easier to peel and mash.

  1. Boil the Potatoes: Place the potatoes in a large pot of salted water and bring to a boil.
  2. Peel and Mash: Once the potatoes are cooked, remove them from the water and let them cool for a few minutes. Then, peel off the skin and mash the potatoes using a potato masher or a fork.
  3. Add Butter and Milk: Add butter and milk to the mashed potatoes and mix well.

Assembling the Cake

Now that your potatoes are prepared, it’s time to add the other ingredients.

  1. Dicing the Cheese and Ham: Cut the cheese and ham into small cubes.
  2. Add Egg and Milk: Beat the eggs in a separate bowl and add them to the mashed potatoes along with milk.
  3. Combine All Ingredients: Mix everything together until you have an even, well-combined mixture.

Baking the Cake

The final step is to bake the cake in the oven.

  1. Grease the Pan: Grease a baking pan with butter and sprinkle some grated parmesan cheese on top.
  2. Pour the Batter: Pour the potato mixture into the prepared pan and smooth out the surface.
  3. Bake at 180°C for 30-35 minutes: Bake the cake in a preheated oven at 180°C for about 30-35 minutes, or until it’s golden brown.

Serving Suggestions

Your potato cake is now ready to be served! Here are some suggestions:

  • Serve warm with a side salad
  • Top with additional cheese and ham
  • Enjoy as a main course

Tips and Variations

Some tips to keep in mind when making this recipe include using leftover potatoes, experimenting with different cheeses, and adding vegetables like onions or bell peppers.

Here are some variations you can try:

  • Add diced onions or bell peppers for extra flavor
  • Use different types of cheese, such as cheddar or mozzarella
  • Experiment with various herbs, such as parsley or thyme

Frequently Asked Questions

Q: Can I use leftover potatoes?

A: Absolutely! This recipe is perfect for using up leftover potatoes.

Q: What type of cheese should I use?

A: Choose a strong, flavorful cheese like provola fresca or parmesan cheese to add depth and richness to your cake.

Q: How long does the cake need to rest before serving?

A: It’s essential to let the cake rest for about 30 minutes before serving to allow the flavors to meld together.

By following this recipe, you’ll be able to create a delicious potato cake that will impress even the pickiest of eaters. Happy cooking!

FAQs

Q: Can I make this recipe in advance?

A: While it’s possible to prepare the ingredients ahead of time, it’s best to assemble and bake the cake just before serving for optimal flavor.

Q: What are some alternative cheeses I can use?

A: Cheddar, mozzarella, feta, or goat cheese all work well as substitutes for provola fresca.

Q: Can I make this recipe vegan?

A: Replace eggs with tofu or aquafaba, and choose a plant-based milk substitute.

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