Potato cake, quick and easy recipe for a special single dish

There Potato cake it is that first course that actually serves as a rich and tasty single dish, which is liked by young and old alike. Sister of the famous gateau o Potato flan, the Savory potato pie differs in that it looks like a real stuffed pie: if in the flan the filling is a mix of the dough, in the pie the outer shell of potatoes stands out with a stringy inner heart rich in ingredients delicious: chicory, smoked cheese, walnuts and gorgonzola. Has your mouth watered? Here’s how to prepare this easy and perfect recipe for all occasions.

Ingredients for 6 people

Potatoes: 1.5 kg
Fresh chicory: 500 g
Scamorza: 300 g (about 1 whole)
Grated Parmesan: 50 g
Walnuts: 5
Gorgonzola: 200 g
Egg: 1
Extra Virgin Olive Oil: to taste
Salt up: to taste
Black pepper: to taste

Preparation: 20 minutes
Cooking: 1 hour, 20 minutes
Total: 1 hour, 40 minutes

Preparation

Start by washing the potatoes under running water and cooking them in a pot with water for about 40 minutes. Check the cooking with a wooden toothpick or a fork: if they stick quickly and without difficulty, then the potatoes are cooked. Drain and set aside.

Proceed to the preparation of the potato pie filling. Wash the chicory well under running water.

Place the chicory in a saucepan with boiling water and blanch it for about 10 minutes

Once cooked, drain the chicory, pour it into a bowl and dress it with extra virgin olive oil and fine salt. Keep aside.

With a sharp knife, cut the smoked cheese into fairly thin slices.

Also cut the gorgonzola into small pieces, removing the crust.

Take the potatoes, which have cooled in the meantime, and remove the peel. To help you remove them, we advise you to first pass them under cold water. It will be easier to peel off.

Pass the peeled potatoes in a potato masher to purée them, pouring them into a large bowl. Season them with fine salt and black pepper to taste.

Add the egg to the mashed potatoes and mix with the help of a fork or kitchen spatula.

The ingredients are all ready and you can move on to the composition of the cake: brush a cake pan with extra virgin olive oil and pour about 2/3 of the mashed potatoes on the bottom and on the edges of the pan, pressing lightly so that it becomes compact.

Arrange half the slices of smoked cheese in the center of the pan, making sure that they overlap slightly. Then pour the chicory and the shelled and chopped walnuts, distributing them evenly.

Also add the pieces of gorgonzola and a sprinkling of grated Parmesan cheese. Finally, lay the other half of the slices of smoked cheese on top. The filling is ready.

Now cover the cake with the remaining part of the mashed potatoes, making sure to seal the edges well. Brush the entire surface with extra virgin olive oil and cook for 30 minutes in a preheated static oven at 180 ° C.

Once ready, take your stuffed potato cake out of the oven, let it cool and then serve it!

Accessories

A round pan with a zipper
Chopping board
sharp knife
Colander
Pot
Potato crushers
silicone kitchen brush
3 bowls
Fork or kitchen spatula

Tips and tricks

Visually check the cooking of your stuffed potato cake: if it starts to darken too much on the surface, try lowering the temperature of the oven (each oven, in fact, cooks differently) and cover it with a sheet of aluminum foil. It will help not to burn too much on the outside.
Of variants of this recipe there can be infinite. Just vary the ingredients of the filling to create the perfect potato cake for your tastes. For example, you can replace chicory with spinach or black cabbage, vary the type of cheese by opting for mozzarella, provola or other dairy products. And if you are a lover of cured meats, why not also add a rich layer of cooked ham, speck or raw ham? They are all worth trying.

storage

Store the Potato Pie in the refrigerator covered with cling film or closed in an airtight container. Consume it within 2/3 days at the latest. Alternatively, if there is any leftover, you can freeze it already cut into slices, in order to have ready-made single portions to defrost if necessary. But be careful, you can only put it in the freezer if all fresh and not defrosted ingredients have been used.