Cheesy Potato Cake: A Super Gooey Recipe…
With this unique dish I am going to amaze you! Potatoes in this version I bet you have never tried them. In fact, today we use them to make a super potato pie. Tasty, easy to make and also super stringy! Inside I used coarsely grated sweet scamorza cheese. But what makes the difference, in my opinion, is not so much the scamorza but the way you season and arrange the potatoes.
Ingredients :
- 750g (1.65 lbs) potatoes
- 3 tablespoons breadcrumbs
- 40g (1/3 cup) grated cheese (such as Parmesan or Pecorino)
- 180g (6.3 oz) scamorza cheese
- Extra virgin olive oil
- Salt
- Black pepper
- Fresh rosemary
How to Prepare Cheesy Potato Cake:
- We peel the potatoes and then cut them very thinly with a mandoline.
- Let’s gather them in a bowl and season them with oil, breadcrumbs, grated cheese, salt, pepper and dried rosemary. Stir so that the seasoning is evenly distributed.
- Let’s line a baking sheet with baking paper, grease it with a little oil and start forming the first layer of potato slices. We cover the entire surface, add some grated scamorza cheese and proceed with a second layer. We repeat this step until we alternate a total of 4 layers of potatoes.
- For a crust with flakes, I suggest adding a drizzle of oil, some scamorza cheese, a handful of grated cheese and a pinch of salt on top. Bake covered with aluminum foil for 35 minutes in a static oven at 200°C. After this time has elapsed, the potato cake should be soft when pierced with a fork. At this point we remove the aluminum foil and proceed with high 10 minutes of baking to form the crust.
- And here is the potato pie ready, in all its glory!
