Skillet Potato Cake
This skillet potato cake is ideal for any gathering or celebration, as it is prepared with simple ingredients and is very yielding.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
- 1 1/2 cups Parmesan cheese, for the base
- 1/2 cups potato starch, for the base
- 1/4 cups milk, for the base
- pepper, for the base
- 2 cups whipping cream, for the filling
- 3 tablespoons potato starch, for the filling
- 1/2 teaspoons nutmeg, for the filling
- 1 tablespoon rosemary, for the filling
- salt, for the filling
- pepper, for the filling
- 4 cups potato, sliced very thinly, can be with skin for a more rustic style
- 1 1/2 cups bacon, fried, not too brown
- 2 cups Manchego cheese
Preparation
15 mins
20 mins
Low
- Mix the Parmesan cheese with the potato starch, milk, salt, and pepper in a bowl. It should form a manageable paste.
- Spread the paste in a Vita® 20 cm skillet using your hands or a spatula, applying pressure to form a thin, even base. Freeze for 15 minutes.
- While the potato cake base is freezing, mix the heavy cream with the potato starch, nutmeg, rosemary, salt, and pepper in a bowl.
- On the Vita® 20 cm skillet where you placed the base, spread a layer of potato slices, making sure to overlap them for a firm layer. Then, sprinkle some bacon and a bit of grated Manchego cheese, pouring enough cream mixture just to cover that layer. Repeat the process until finishing the cake, the last layer should be of potato and Manchego cheese.
- Bake the skillet potato cake at 180 °C for about 20 minutes, you can cover it with aluminum foil for the first 10 minutes so that the moisture in the preparation cooks the potato cake perfectly. For the next 10 minutes, uncover it to form a semi-crunchy crust on the outside of the cake.
- Serve a slice of the warm potato cake and enjoy.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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