Cheese And Straw Potato Cake Recipes

POMMES PAILLASSON OR STRAW POTATO CAKE

Steps:

• Peel potatoes & grate them coarsely, then immediately toss them with melted butter & season with salt & pepper.
• Heat oil in large frying pan, then add potato mixture.
• Press mixture down to form an even layer that covers the pan.
• Cook over moderate heat 7-10 minutes until base is well browned.
• Loosen potato cake by shaking pan or running a thin spatula under it.
• To turn it over, invert a large baking sheet over the frying pan &, holding it tightly against the pan, turn them both over together.
• Lift off frying pan & return it to the heat, adding a little more oil if it looks dry.
• Slide the upside down potato cake into the frying pan again & continue cooking until it is crisp & browned on the second side.
• Remove from frying pan & serve hot!

CHEESY POTATO CAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 375˚F (190˚C).
• Using a mandolin or a sharp knife, thinly slice the potatoes lengthwise.
• In a 13-inch (33-cm) cast iron skillet, layer slices of potatoes around the outside of the pan. Add another layer of potatoes, keeping them centered in the pan and moving clockwise until the pan is covered.
• Top with a third of the cheddar cheese, a third of the Gruyère cheese, and half of the ham.
• Add another layer of potato slices around the outside of the pan, then a add layer of slices around the center of the pan. Top with another third of the cheddar and Gruyère and the remaining ham slices.
• Add a final layer of potato slices around the center of the pan
• Top with the remaining cheddar and Gruyère cheese.
• Cover with greased aluminum foil and bake for 40 minutes.
• Remove the pan from the oven and increase the oven temperature to 400˚F (200˚C).
• In a medium bowl, combine the flour, garlic, Parmesan, salt, pepper and mix well.
• Slowly add in the cream, whisking until fully incorporated.
• Uncover the skillet and pour the cream mixture over potatoes, spreading evenly.
• Bake for another 10-15 minutes uncovered, until the cheese is melted and golden brown.
• Cool for at least 30 minutes, then slice and serve.
• Garnish with fresh parsley.
• Enjoy!

SPRING ONION AND CHEESE POTATO CAKE, TWO WAYS

Steps:

• Add the potatoes to a large pot and top with enough water to cover by about 1 1/2 inches/4 centimeters. Bring to a boil over medium-high, then lower the heat to medium, cover with a lid and cook until easily pierced with a knife, about 30 minutes. Drain well. Once cool enough to handle, peel the potatoes (saving the skins for another use), and transfer them to a large bowl.
• While the potatoes are cooking, add half the olive oil to a large (12-inch/30-centimeter) cast-iron skillet or an ovenproof skillet that is at least about 3 inches/8 centimeters deep. Heat over medium. Once hot, add the spring onions and garlic and cook, stirring occasionally, until soft and lightly colored, about 6 minutes. If making with peas, add the peas and thyme; if making with peppers, add the peppers, cilantro and harissa. Add 1/2 teaspoon salt and plenty of pepper, stir to combine and set aside.
• Heat the oven to 450 degrees Fahrenheit/230 degrees Celsius (non-fan).
• Add the cream, eggs and yolk, Parmesan, preserved lemon, turmeric, half the Cheddar and 1/2 teaspoon salt to the potatoes in the large bowl. Use a potato masher to break everything down to a rough mash that is still a bit lumpy. Add the feta and the spring onion mixture and fold everything together.
• Wipe the skillet clean, add the remaining olive oil, then transfer the skillet to the oven for about 5 minutes to heat up. Remove from the oven and carefully add the potato mix. Level the top, sprinkle with the remaining Cheddar and a few sprigs of thyme, if using, in the center and return to the oven.
• Reduce the oven temperature to 400 degrees Fahrenheit/205 degrees Celsius and bake the cake until golden and bubbling, 25 to 30 minutes. Remove from the oven and set aside for 15 to 20 minutes to firm up before serving. Sprinkle with the extra cilantro, and serve warm, spooned directly from the pan.

CHEESE AND STRAW POTATO CAKE

Steps:

• Shred the potatoes and soak them in water -- changing the water occasionally. Drain well and press out as much moisture into a towel.
• Heat a small cast iron skillet (or small skillet) until hot. Add olive oil and heat until hot. Add onion and garlic and saute for 5 minutes until golden. Remove to a side plate. (this can be done ahead of time) Reheat the skillet.
• Add half the butter. Press half the potatoes into the skillet. Sprinkle with salt and pepper. Add onion/garlic mixture. Sprinkle cheese over top then add rest of the potatoes (you may not need the whole amount). Brown for 5 minutes on moderately high heat.
• Lower heat to medium and cook covered for 5 minutes. Uncover and cook 5 - 8 minutes longer or until surface is dry.
• Run a spatula under potatoes to check if the pancake is nicely browned. If so, slip a plate over top of skillet and carefully flip over. Melt the remaining butter in the skillet. Slide the potato pancake back onto the skillet and raise the heat to moderate high and brown for 5 minutes. Sprinkle with salt and pepper
• Check under the potatoes to make sure that the bottom of the pancake is nicely browned. If not, cover and cook until the bottom is browned, approximately 5 minutes more.
• Remove and cut into 4 wedges.
• Note: I would not use a large skillet as there is a good chance that you could burn yourself while turning the potatoes over.

FRIED POTATO STRAWS

Steps:

• Pour canola oil into a deep cast-iron skillet to a depth of 2 inches. Heat over high heat to 350 degrees F. Line a plate with paper towels.
• While the oil is heating, lightly scrub the potatoes with a firm brush under running water. Use the fine julienne blade on a mandoline to cut the potatoes. (Alternatively, very thinly slice the potatoes lengthwise. Stack the slices and very thinly slice them lengthwise to make long thin straws.) Rinse the potato straws under cold running water. This rinses off the starch and makes the straws nice and crispy. Pat dry on paper towels.
• Working in batches, fry the potatoes in the oil until golden brown and crispy, 2 to 3 minutes. With a slotted spoon or spider, transfer the straws to the paper towel¿lined plate. Season with salt and pepper immediately and serve.

KARTOSHNIK - (POTATO CAKE)

Steps:

• In a medium size saucepan, add potatoes, cover with water and bring to boil.
• Reduce heat and cook until done about 15 minutes.
• When done, drain and discard water.
• Mash potatoes and set aside.
• Preheat oven to 450 F degrees.
• In a mixing bowl, beat eggs, add whipping cream and salt and whisk until well blended.
• Add mashed potatoes and whisk until blended.
• Add both grated cheeses and finely chopped onion and mix well.
• Add baking powder and stir to incorporate.
• Prepare a 9 inch square oven-proof casserole dish by spraying with a vegetable oil or rubbing inside with butter.
• Pour potato mixture into prepared dish and level.
• Bake in preheated 450 F oven for 35 minutes or until the top has a nice light golden color.
• Remove from oven and let cool for 5 minutes before cutting.
• In a small saucepan, melt 1/2 cup butter.
• Cut Kartoshnik into 3 inch squares.
• When serving, sprinkle with melted butter, add a dollop of sour cream or yogurt and a sprinkling of chopped green onions.
• This recipe doubles very well. However, use only 6 eggs and 4 teaspoons of baking powder. Baking time is still the same, 35 minutes at 450 F.

SWEET POTATO CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C ).
• Mix together graham cracker crumbs, 1/4 cup sugar, and 1/4 cup melted butter. Press mixture into the bottom of a 9 1/2-inch springform pan. Bake 10 minutes; remove from oven and set aside. Keep the oven on.
• Place potatoes in a baking dish. Bake until a knife inserted in center goes through easily, about 1 hour. Cool sweet potatoes enough to handle, peel, and puree.
• Beat cream cheese and 3/4 cup plus 2 tablespoons white sugar until smooth. Mix in sour cream, 1/4 cup cream, and 1 1/2 cups sweet potato puree. Beat in eggs one at a time, blending well after each. Pour filling into crust.
• Bake in 350 degrees F (175 degrees C ) oven until a tester inserted near the center comes out clean, about 1 hour (center may still be slightly jiggly).
• Turn off the oven. Let cake stand 1 hour in oven with door ajar.
• Combine brown sugar and 1/4 cup butter or margarine in a heavy small saucepan. Stir over low heat until sugar dissolves. Increase heat, and bring to a boil. Mix in 1/4 cup cream, then nuts. Pour hot topping over cheesecake. Store leftover cheesecake in the refrigerator.