Layered melty potato bake: the easy fridge-clearing recipe
The potato cake is the classic “dinner-saver” that pleases everyone, but how many times have you taken one out of the oven that tastes bland or whose layers slide apart as soon as you try to cut a slice?
The main problem almost always lies in the potatoes’ starch and in a rushed handling of internal moisture.
To solve this annoyance and obtain a cake that is soft in the center and with an irresistibly crisp crust, the fundamental secret is a preliminary soak.
Leaving the very thinly sliced potatoes, cut with a mandoline, in cold water for at least 30 minutes removes excess starch, avoiding that “glue” effect that ruins the layering.
But it doesn’t end there: impeccable drying with a kitchen towel is what makes the difference between a boiled-tasting cake and one perfectly roasted.
In this recipe, the saltiness of scamorza and the aroma of rosemary meld between the layers, while Parmesan and breadcrumbs create a golden gratin on top that will win over your guests at first sight.
It’s an excellent fridge-clearing idea, versatile and customizable, ideal to serve as a hearty main or a complete dish.
Following my tips on baking and resting after the oven, you’ll bring to the table a cake with perfect texture, ready to be shared with the family!
Potato and scamorza bake: the secret to a perfect crust
- Difficulty: Easy
- Cost: Budget
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Cooking time: 45 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for Potato and Scamorza Bake
- 2.2 lbs potatoes (yellow-fleshed)
- 7 oz scamorza (plain or smoked)
- 2 oz grated Parmesan
- 2 oz breadcrumbs
- to taste butter (for the pan)
- 1 sprig rosemary
- to taste extra virgin olive oil
- 1 pinch black pepper
- to taste fine salt
Tools
- Peeler
- Mandoline
- Bowl
- Colander
- Springform pan
Potato and Scamorza Bake: the secret to a perfect crust
Wash the potatoes, peel them and slice them into very thin slices (1-2 mm, about 1/32–1/16 in) using a mandoline. Soak them in cold water for at least 30–45 minutes to remove the starch. Drain and pat them completely dry with a clean kitchen towel: they must be free of surface moisture.
Butter a springform pan and dust it with breadcrumbs. Create a first layer of potatoes, overlapping them slightly. Season with salt, pepper, rosemary and a sprinkle of breadcrumbs. Distribute slices of scamorza on top. Repeat for at least 3 layers, finishing with a layer of potatoes.
Finish the surface with plenty of Parmesan, breadcrumbs and a generous drizzle of extra virgin olive oil. Bake in a preheated fan (convection) oven at 356 °F for about 40 minutes. For a perfect finish, turn on the grill (broil) function for the last 5 minutes. Remove from the oven and, a fundamental step, let rest for 15 minutes before serving: this will help compact the layers and ensure a clean slice.
