Potato Cake
This guy turned out different than I planned, but boy was it good! It started similar to a souffle but kinda ended up like a cake, which I actually preferred. It’s not a potato cake, like I imagine you are thinking right about now. I mean like a cake cake. It was like lighted up Italian mashed potatoes. My kids are not mashed potato fans, but they actually enjoyed this one. When the cake came out of the oven, it was light and fluffy, but hearty at the same time. That’s the beauty of potatoes.
This is perfect for a light lunch or a picnic. This will elevate your brunch game too! Or just an elegant side dish for a beautiful spring table.
Potato Cake
Servings 8 servings
Ingredients
- 4 medium potatoes
- 1/2 cup of 3 or 4 cheese Italian blend grated
- 4 eggs separated
- 1 tablespoon fresh rosemary finely chopped
- salt & pepper
- 2 tablespoon olive oil
Instructions
- Wash and peel potatoes. Cut the potatoes into quarters.In a large saucepan boil potatoes until fork tender- about 15 minutes.
- Once the potatoes have cooked, drain them and remove them to a large mixing bowl. Add the rosemary,garlic, salt & pepper and 1 tablespoon olive oil.
- Separate 2 eggs. Add the yolks to the potato mixture and mix with potato masher, or the back of a fork.
- Next, beat the egg whites in a separate bowl until soft peaks form.
- Add the cheese mix.
- Mix with an electric mixer to get a smooth consistency.
- Gently fold in the egg whites.
- Coat the bottom of an 8 inch non stick round baking pan with 1 tablespoon olive oil. Add the potato mixture and smooth out the top.
- Bake for about 20-30 minutes, until lightly browned on top.
- Place on a wire rack to cool for about 5 minutes. Then place a large dinner plate over the pan and give it a flip.
- Garnish with some fresh rosemary.
- Slice into wedges and serve.
