GRUYERE POTATO CAKES RECIPE
Mashed potato cakes filled with nutty Gruyere cheese and chives!
Provided by Liz Berg
Categories Appetizers
Time 1h5m
Number Of Ingredients 5
Steps:
- Cut potatoes into large chunks and gently boil in salted water till tender.
- Drain and push through a ricer (or mash well till smooth). Mix in the cheese, olive oil, sour cream, and salt and pepper to taste.
- Form 1/4 cup-sized patties, and fry in olive oil till brown on one side. Carefully flip and fry till brown on the second side.
- Serve topped with a dollop of sour cream or creme fraiche and sprinkle of chives if desired. For an appetizer, add a piece of smoked salmon and a sprig of dill.
Nutrition Facts : Calories 219 calories, Carbohydrate 23 grams carbohydrates, Cholesterol 14 milligrams cholesterol, Fat 13 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1 potato cake, Sodium 72 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
YUKON GOLD GRUYèRE GALETTE
I like the combination of sweet, nutty Gruyère and the slight sharpness of Parmigiano Reggiano in this galette. Sometimes instead of thyme, I use a slightly smaller amount of rosemary. For a special dinner, you can make potato galettes in individual tart pans. The amount of ingredients in the recipewill fill (with a little to spare) four 4-1/2-inch tart pans with removable bottoms. Baking times will be just slightly shorter, but remember, you can bake these ahead, remove them from the tart rings, and reheat them on a baking sheet. A mini galette makes a lovely bed for a slice of beef tenderloin with a little sauce.
Provided by NcMysteryShopper
Categories Potato
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Combine the shallots and 3 tablespoons of the oil in a small saucepan and bring to a simmer over medium heat; Reduce to a low simmer; cook the shallots until nicely softened (don't let them brown), about 2 minutes; Remove from the heat and let cool completely (about 25 minutes at room temperature; cool them more quickly in the refrigerator if you like).
- Heat the oven to 400°F; Rub the bottom and inside edge of a 7-1/2-inch tart pan with a removable bottom with the remaining 1/2 teaspoon olive oil or spray with olive-oil spray; Put the tart pan on a rimmed baking sheet lined with foil.
- Slice the potatoes as thinly as possible (about 1/16 inch) with a chef's knife; Put the potato slices in a mixing bowl, add the shallots and olive oil along with the herbs and toss well to thoroughly coat the potatoes.
- Cover the bottom of the tart pan with a layer of potato slices, overlapping them slightly; Start along the outside edge of the tart pan and, making slightly overlapping rings, move inward until the bottom is covered with one layer of potatoes.
- Sprinkle the potatoes with salt and then sprinkle about one-quarter of the Parmigiano and about one-quarter of the Gruyère over all; Repeat, until you have four layers of potatoes; Top the last layer with any remaining cheese.
- Bake the galette until the top is a reddish golden brown and the potatoes are tender in all places (a fork with thin tines should poke easily through all the layers), 45 to 50 minutes; The bottom will be crisp and the sides brown.
- Let the galette cool for 10 or 15 minutes in the pan; It will then be cool enough to handle but still plenty hot inside for serving; Run a paring knife around the edge of the galette to loosen it and carefully remove the tart ring by gently pressing the tart bottom up; Slide a very thin spatula under and all around the bottom layer to free the galette from the tart bottom; Use the spatula to gently slide the galette onto a cutting board. Cut into four or six wedges, or as many as you like.
Nutrition Facts : Calories 353.6, Fat 22.3, SaturatedFat 8.3, Cholesterol 36.9, Sodium 266.3, Carbohydrate 25, Fiber 2.1, Sugar 1.1, Protein 14.2
GRUYERE POTATO CAKE #SP5
Official Contest Entry: Simply Potatoes 5Fix. Hash brown potatoes baked together with Gruyere Cheese, proscuitto and sour cream.
Provided by dinnerbell6
Categories Potato
Time 47m
Yield 6 Cups, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Heat a non-stick skillet over high heat for one minute, add prosciutto and reduce heat to medium. Sauté for 2 minutes stirring often. Place prosciutto in large bowl and do not wash skillet. Add Simply Potatoes Shredded Hash Browns to the skillet and press down lightly until hash browns are flattened and spread out. Cook for 2 minutes without stirring over medium heat. Turn hash browns, press down again with the spatula and cook for 2 more minutes. Turn off heat and add the Simply Potatoes Shredded Hash Browns to the bowl with the prosciutto. Mix in the sour cream, pancake mix and Gruyere, saving out 1/2 cup of cheese for later. Mix together until well blended and spread evenly into a prepared 9 inch round non-stick cake pan.
- Bake for 30 minutes, remove and let cool for 5 minutes. Preheat broiler to high heat and place rack in center of the oven. Run a knife around the edge of the potato pan to loosen and turn upside down onto a baking sheet, tap the top of the pan to loosen and carefully remove cake pan. Sprinkle top with the remaining cheese and place in oven for 2 minutes to brown. Watch carefully as not to burn.
- Remove from oven, using a large spatula carefully place cake onto a serving platter. Slice in triangles to serve.
Nutrition Facts : Calories 472.2, Fat 31.8, SaturatedFat 17.9, Cholesterol 100.4, Sodium 633.6, Carbohydrate 25.1, Fiber 0.9, Sugar 2.3, Protein 21.4
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