The potato cake with bacon and fontina is a unique dish from the Italian tradition, a comfort food loved for its creamy texture and the rich and enveloping taste.
To prepare it, you will only need simple potatoes and a few other ingredients. In no time, you’ll bring to the table a dish that will literally drive both adults and children crazy.
In this recipe, I used smoked bacon and Fontina, but since the potato cake is a great fridge-clearer, you can replace them with other cold cuts and cheeses of your choice.
Moreover, you can also prepare it the day before and heat it up when needed. It will be even better because the flavors will have melded well with time.
I can only wish you bon appétit. Speaking of potatoes, you might be interested in:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4People
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 2.2 lbs potatoes
- 2 eggs
- 7 oz sweet bacon (diced)
- 5.3 oz Fontina cheese
- 3.4 fl oz milk
- 4.2 tbsp butter
- 1.8 oz grated Parmesan cheese
- to taste breadcrumbs
- to taste salt
Tools
- Pot
- Potato Masher
- Baking Dish
Steps
First, boil the potatoes whole (with skin) in plenty of salted water for about 30 minutes until they are soft. You can check the cooking with a pointed knife. Once cooked, peel them and mash them with a potato masher or pass them through a food mill.
Preheat the oven to 356 degrees Fahrenheit.
Add the eggs, the milk, the grated Parmesan cheese, and about 2 tbsp butter to the mashed potatoes and blend with a whisk until you get a smooth puree.
Add the bacon and the fontina cut into small cubes, salt, and continue to mix.
Grease a baking dish with a piece of butter and sprinkle the bottom with breadcrumbs, creating a base for the potato cake.
Pour the potato mixture into the dish, level it with the back of a spoon. Sprinkle the surface with breadcrumbs and distribute the remaining butter in small knobs on the top.
Bake and cook for about 30 minutes, or until the potato cake is golden brown on the surface and crunchy.
Our potato cake with bacon and fontina is ready. Take it out of the oven and let it cool for 15 minutes before serving.
Bon appétit.
Storage and Tips…
Store covered with aluminum foil.
Consume within 2 days.
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