Potato Cake with Tart Apples Jarlsberg
Elevate your brunch or dinner table with this irresistible Potato Cake with Tart Apples and Jarlsberg cheese. Featuring golden, crispy russet potatoes paired with the refreshing tang of Granny Smith apples, this dish achieves the perfect balance between savory and subtly sweet. Jarlsberg cheese adds a creamy, nutty richness that melts beautifully into the mix, while fresh thyme provides a hint of herbal sophistication. With just a handful of pantry staples, this recipe transforms simple ingredients into a show-stopping crowd-pleaser. Perfectly cooked in a skillet to golden perfection, serve it hot in wedges for an elegant yet comforting dish that's ideal for weekend gatherings or holiday feasts.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 medium Russet potatoes
- 2 medium Tart apples (such as Granny Smith)
- 1 cup Jarlsberg cheese
- 2 tablespoons All-purpose flour
- 2 large Eggs
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 1 teaspoon Fresh thyme (optional, for garnish)
Instructions
Peel and grate the potatoes using the large holes of a box grater. Place the grated potatoes in a clean kitchen towel and squeeze out as much moisture as possible. This step is crucial for achieving a crisp potato cake.
Peel, core, and grate the tart apples. Squeeze out excess moisture from the apples as well using another clean kitchen towel.
In a large mixing bowl, combine the grated potatoes, grated apples, Jarlsberg cheese, all-purpose flour, eggs, salt, and ground black pepper. Mix well to combine.
Heat 1 tablespoon of unsalted butter and 1 tablespoon of olive oil in a large non-stick skillet over medium heat.
Spoon the potato mixture into the skillet, spreading it out into an even layer about 1/2 inch thick. Press down gently with a spatula to compact the mixture.
Cook for 10-12 minutes, or until the bottom is golden brown and crispy.
Carefully flip the potato cake. For easier flipping, you can slide the cake onto a large plate, invert a second plate over it, and then slide it back into the skillet. Add the remaining tablespoon of butter around the edges of the skillet.
Cook the second side for another 10-12 minutes, or until golden brown and cooked through.
Slide the potato cake onto a serving plate. Sprinkle with fresh thyme, if desired, and cut into wedges before serving.
Nutrition Facts
Calories |
2214 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.7 g | 150% | |
| Saturated Fat | 62.2 g | 311% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 648 mg | 216% | |
| Sodium | 3888 mg | 169% | |
| Total Carbohydrate | 212.1 g | 77% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 38.4 g | ||
| Protein | 95.2 g | 190% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 1901 mg | 146% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 4543 mg | 97% | |
*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.
