Italian Potato Cake
Delight in the comforting flavors of Italy with this irresistible Italian Potato Cake, a savory masterpiece that combines fluffy mashed Russet potatoes with creamy mozzarella, nutty Parmesan, and optional savory bites of ham or prosciutto. Perfect as a hearty side dish or stand-alone meal, this crowd-pleaser boasts a golden, crispy breadcrumb topping that contrasts beautifully with its irresistibly soft and cheesy interior. With a quick prep time of just 20 minutes, this baked potato cake is easy to assemble and bakes to perfection in under an hour. Serve it warm with a sprinkle of fresh parsley for a touch of brightness, and watch as it becomes an instant favorite on your dinner table. Whether you're hosting a family gathering or embarking on a cozy weeknight dinner, this Italian-inspired classic is a surefire way to impress!
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Recipe Information
Ingredients
- 1.5 kg Russet potatoes
- 2 Eggs
- 100 g Grated Parmesan cheese
- 200 g Mozzarella cheese, diced
- 100 g Ham or prosciutto, diced (optional)
- 50 ml Milk
- 50 g Unsalted butter, softened
- 120 g Breadcrumbs
- 1.5 tsp Salt
- 0.5 tsp Ground black pepper
- 2 tbsp Fresh parsley, chopped (optional)
- 1 tbsp Olive oil, for greasing
Instructions
Preheat your oven to 180°C (350°F). Grease a 9-inch (23 cm) springform pan or baking dish with olive oil and dust it lightly with breadcrumbs. Set aside.
Peel the potatoes and cut them into large chunks. Bring a large pot of salted water to a boil, add the potatoes, and cook until tender (about 15-20 minutes). Drain thoroughly.
Using a potato masher or ricer, mash the potatoes until smooth. Transfer the mashed potatoes to a large mixing bowl.
Add the eggs, grated Parmesan, milk, butter, salt, and pepper to the potatoes. Mix well until all ingredients are fully incorporated.
Fold in the diced mozzarella, ham/prosciutto (if using), and parsley (if using). Ensure the mixture is evenly combined.
Spoon half of the potato mixture into the prepared baking dish. Spread it out evenly with a spatula.
Sprinkle a light layer of breadcrumbs over this bottom layer. Add the remaining potato mixture on top and smooth the surface.
Generously sprinkle the remaining breadcrumbs on the top layer. You can also add a few small dots of butter for extra crispiness.
Bake in the preheated oven for 30-35 minutes, or until the top is golden and crispy.
Allow the potato cake to cool slightly before removing from the pan or slicing. Serve warm as a main dish or side.
Nutrition Facts
Calories |
616 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.1 g | 32% | |
| Saturated Fat | 13.9 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 1383 mg | 60% | |
| Total Carbohydrate | 70.1 g | 25% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 6.0 g | ||
| Protein | 28.5 g | 57% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 424 mg | 33% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 1444 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
