I love it; among all the ways to consume potatoes, this potato cake with creamy center is probably my favorite version. A crunchy crust, yes I know I could have toasted it a bit less, encloses a soft potato puree that sometimes wraps a creamy cheese filling. Didn’t it make your mouth water? It did for me, just thinking about rewriting the recipe. You can go all out and stuff the cake with whatever you like best; personalizing is our watchword. Remember the potatoes, floury for gnocchi, otherwise we’ll have to add too much flour and it won’t taste like potato anymore.

We just need to roll up our sleeves and prepare the potato cake with creamy center together.

Difficulty: Easy
Cost: Cheap
Preparation time: 10 Minutes
Cooking time: 30 Minutes
Portions: 6 people
Cuisine: Italian

Ingredients for the Cake

2.2 lbs Potatoes
1.25 cups Flour
2 tbsp Butter
2 tbsp Parmigiano Reggiano DOP
1 Egg
to taste Salt, black pepper, nutmeg
1 Knob of butter
5.25 oz Mozzarella cheese

Tools

Potato Masher
Pan

Preparation

Wash and peel the potatoes. Cut them into pieces and steam them (this will prevent them from absorbing more water). As soon as they are removed from the pot, mash them while still hot with the potato masher.
Let them cool and let the water inside evaporate. Once cooled, add the egg, melted butter, and sifted flour. Season with grated Parmigiano. Add a pinch of salt and, if you like, black pepper. Scent with nutmeg. Mix well until you get a non-sticky dough. Divide it into two parts. In a non-stick pan, melt a knob of butter (I actually use coconut butter).
With your hands, spread one part of the dough on the pan to form the base. Cover with the cheese pieces and then the second part of the dough, which we also spread with our hands. Cook on a low flame until it starts to turn golden. Using a plate, flip the potato cake and cook on the other side. Serve hot with the cheese melting.

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