Best Potato Torte Recipes

POTATO-BACON TORTE

Steps:

• Preheat the oven to 375 degrees F.
• In a skillet over medium heat, cook the bacon until just crispy. Drain on paper towel lined plate and set aside. Crumble the bacon when cool to the touch.
• Meanwhile, in a small saucepan, heat the thyme and cream over low heat to a bare simmer. Turn off the heat and let steep for about 5 minutes. Remove the thyme sprigs.
• Remove the pie pan from the refrigerator. Slice the potatoes in half lengthwise and then finely slice the potatoes. Working in circles, arrange the potato slices in the pie crust, stopping to season each layer with salt, pepper, and about 1/4 of the crumbled bacon. Continue layering until the pie pan is nearly full. Top with an even layer of the cheese and gently pour cream around and over the entire pie, allowing it to seep down between the potato slices. (You may not use all the cream.)
• Roll out the remaining disk of refrigerated dough. Cover the pie with the dough and crimp the edges closed. Brush the top and edges of the crust with egg wash. Make a few slits in the center of the top crust, for the steam to escape, and put the pie pan on a baking sheet. Bake the torte until the crust is browned and crispy and the potatoes are cooked through, about 50 to 60 minutes. If the crust edges get too brown, cover them with some strips of aluminum foil. Remove the pie from the oven and let rest at least 15 minutes before cutting into wedges and serving.
• Put the butter, flour, and salt in the food processor, and pulse lightly just until the mixture resembles wet sand. Add the water, 1 tablespoon at a time, pulsing briefly after each spoonful of water. Keep adding water until the dough just begins to gather into larger clumps. Transfer equal amounts of the dough into 2 resealable plastic bags and pat each into a disk. Let rest in the refrigerator for at least 30 minutes. Remove 1 of the disks from the bag to a flour coated surface. Using a rolling pin, roll the dough out to a 10-inch round. Gently fit the rolled dough into a 9-inch pie pan, and refrigerate while you prepare the torte ingredients.

POTATO TORTE

Steps:

• Preheat oven to 325 degrees.
• Place potatoes in a large pot, and add enough cold water to cover, bring to boil and lower heat.
• Simmer until tender but firm, about 5-7 minutes, drain and return to hot pan to dry out.
• Melt butter in a cast iron skillet over medium heat.
• Saute shallot in butter for about 5 minutes.
• Season with salt and pepper and turn off heat, set aside to cool.
• In a bowl, beat the eggs.
• Add the shallots mozzarella and 3/4°C Parmigiano, mix to combine.
• Make sure your Cast Iron Pan is buttered all around and on the sides.
• Place 1 layer potatoes in the bottom of the pan, Top with 1/4 of the egg mixture, add another layer of potatoes and 1/4 of the eggs, repeating until all of the ingredients are used.
• Be sure to end with a layer of potatoes.
• Top with remaining Parmigiano and bake 40-50 minutes until tender and knife inserted in center comes out clean.

HERBED SUMMER SQUASH AND POTATO TORTE WITH PARMESAN

Steps:

• Preheat oven to 375°F. Butter two 8-inch-diameter cake pans. Set aside 1/4 cup sliced green onions. Toss remaining green onions, cheese, flour, thyme, salt and pepper in medium bowl to blend.
• Layer 1/6 of potatoes in concentric circles in bottom of 1 prepared pan, overlapping slightly. Layer 1/4 of squash in concentric circles atop potatoes. Drizzle with 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture. Repeat with 1/6 of potatoes, then 1/4 of squash and 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture. Top with 1/6 of potatoes. Drizzle with 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture and press gently to flatten. Repeat procedure with second cake pan and remaining potatoes, squash, oil, and cheese mixture.
• Cover pans with foil. Bake until potatoes are almost tender, about 40 minutes. Remove foil; bake uncovered until tortes begin to brown and potatoes are tender, about 25 minutes longer. (Can be made 6 hours ahead. Cool. Cover with foil and chill. Rewarm, covered with foil, in 350°F oven until heated through, about 30 minutes.)
• Cut each torte into wedges. Sprinkle wedges with 1/4 cup green onions; serve.

POTATO-BACON TORTE BY MELISSA D'ARABIAN

Steps:

• Preheat the oven to 375 degrees F.
• In a skillet over medium heat, cook the bacon until just crispy. Drain on paper towel lined plate and set aside. Crumble the bacon when cool to the touch.
• Meanwhile, in a small saucepan, heat the thyme and cream over low heat to a bare simmer. Turn off the heat and let steep for about 5 minutes. Remove the thyme sprigs.
• Remove the pie pan from the refrigerator. Slice the potatoes in half lengthwise and then finely slice the potatoes. Working in circles, arrange the potato slices in the pie crust, stopping to season each layer with salt, pepper, and about 1/4 of the crumbled bacon. Continue layering until the pie pan is nearly full. Top with an even layer of the cheese and gently pour cream around and over the entire pie, allowing it to seep down between the potato slices. (You may not use all the cream.)
• Roll out the remaining disk of refrigerated dough. Cover the pie with the dough and crimp the edges closed. Brush the top and edges of the crust with egg wash. Make a few slits in the center of the top crust, for the steam to escape, and put the pie pan on a baking sheet. Bake the torte until the crust is browned and crispy and the potatoes are cooked through, about 50 to 60 minutes. If the crust edges get too brown, cover them with some strips of aluminum foil. Remove the pie from the oven and let rest at least 15 minutes before cutting into wedges and serving.
• For the Pie Crusts:.
• Put the butter, flour, and salt in the food processor, and pulse lightly just until the mixture resembles wet sand. Add the water, 1 tablespoon at a time, pulsing briefly after each spoonful of water. Keep adding water until the dough just begins to gather into larger clumps. Transfer equal amounts of the dough into 2 resealable plastic bags and pat each into a disk. Let rest in the refrigerator for at least 30 minutes. Remove 1 of the disks from the bag to a flour coated surface. Using a rolling pin, roll the dough out to a 10-inch round. Gently fit the rolled dough into a 9-inch pie pan, and refrigerate while you prepare the torte ingredients.
• Yield: 2 (9-inch) pie crusts.

POTATO TORTE

Steps:

• Place potatoes in a pot of salted water, bring to a boil and cook until tender, about 20 minutes. Drain, and mash in a mixing bowl.
• Preheat oven to 400 degrees. Butter an 8- or 9-inch baking pan at least 1 1/2 inches deep, preferably a springform or other loose-bottomed pan. Line the bottom with parchment paper, and heavily butter paper with about 1/2 tablespoon of butter.
• Add the cheese, mortadella, eggs, 2 tablespoons of the milk, nutmeg and salt and pepper to taste to the potatoes, and mix well. The potatoes should be smooth and thick, but not stiff. Add a little more milk if necessary. Spread potatoes in baking dish and smooth the top. Sprinkle with breadcrumbs, and dot with bits of the remaining tablespoon of butter.
• Bake about 35 minutes, until the bread crumbs are golden. Remove from oven and set aside for 10 minutes. Remove the sides of the baking pan, cut into wedges or squares and serve, taking care to lift the pieces off the parchment.

LEEK, POTATO & SWEET POTATO TORTE

Steps:

• Have oven rack on lowest level, preheat to 450°F.
• Lightly oil a 9" deep pie plate, line it on the bottom with parchment and lightly oil the parchment.
• Heat the tbsp of oil in a skillet and saute the leeks and thyme for approx 5 minutes, watch they don't scorch, if necessary add a tbsp or two of water, remove from heat and season with salt and pepper.
• Arrange half of the sweet potatoes in the pie plate, have them slightly overlapping going around the plate ending up in the center of the pie plate--one layer but overlapped.
• Season with salt and pepper. Spread 1/3 of the leek mixture over the sweet potatoes.
• Layer half of the potatoes in the same manner as the sweet potatoes. Season with salt and pepper.
• Cover with 1/3 leeks repeat with another final layer of potatoes. Cover with remaining leeks. Season with salt and pepper.
• Add final layer of sweet potatoes.
• Cover tightly with foil and bake for 45 minutes or until the potatoes are tender.
• To serve run a knife around the edge to loosen, invert onto a plate, remove parchment paper, slice in wedges and serve.

POTATO CHOCOLATE TORTE

Steps:

• To rice potatoes: place potatoes in a saucepan with water to cover. Bring to a boil, and cook for 20 minutes, or until tender. Drain potatoes, and cool slightly. Hold the ricer over a bowl and force the potatoes through the sieve until completely processed. You will need 1 cup riced potatoes for the recipe.
• Preheat oven to 325 degrees F (165 degrees C).
• Sift together flour, baking powder, cloves and cinnamon; set aside.
• Beat butter and sugar with an electric mixer until light and fluffy. Add yolks, one at a time, beating well with each addition. Add 1 cup riced/mashed potatoes, heavy cream, ground almonds, grated chocolate, and lemon zest and mix well.
• Blend in flour mixture and mix until combined. Beat egg whites with an electric mixer until medium-stiff peaks form.
• Fold 1/3 of the egg whites into batter to lighten it, then fold in remaining egg whites until no streaks remain.
• Pour batter into a 9-inch springform pan. Bake in preheated oven until a toothpick inserted into the center of cake comes out clean, about 1 1/2 hours. Let cool, then frost with chocolate frosting.

POTATO-BACON TORTE BY MELISSA D'ARABIAN

Steps:

• 1. Preheat the oven to 375 degrees F.
• 2. In a skillet over medium heat, cook the bacon until just crispy. Drain on paper towel lined plate and set aside. Crumble the bacon when cool to the touch.
• 3. Meanwhile, in a small saucepan, heat the thyme and cream over low heat to a bare simmer. Turn off the heat and let steep for about 5 minutes. Remove the thyme sprigs.
• 4. Remove the pie pan from the refrigerator. Slice the potatoes in half lengthwise and then finely slice the potatoes. Working in circles, arrange the potato slices in the pie crust, stopping to season each layer with salt, pepper, and about 1/4 of the crumbled bacon. Continue layering until the pie pan is nearly full. Top with an even layer of the cheese and gently pour cream around and over the entire pie, allowing it to seep down between the potato slices. (You may not use all the cream.)
• 5. Roll out the remaining disk of refrigerated dough. Cover the pie with the dough and crimp the edges closed. Brush the top and edges of the crust with egg wash. Make a few slits in the center of the top crust, for the steam to escape, and put the pie pan on a baking sheet. Bake the torte until the crust is browned and crispy and the potatoes are cooked through, about 50 to 60 minutes. If the crust edges get too brown, cover them with some strips of aluminum foil. Remove the pie from the oven and let rest at least 15 minutes before cutting into wedges and serving.
• 6. For the Pie Crusts: Put the butter, flour, and salt in the food processor, and pulse lightly just until the mixture resembles wet sand. Add the water, 1 tablespoon at a time, pulsing briefly after each spoonful of water. Keep adding water until the dough just begins to gather into larger clumps. Transfer equal amounts of the dough into 2 resealable plastic bags and pat each into a disk. Let rest in the refrigerator for at least 30 minutes. Remove 1 of the disks from the bag to a flour coated surface. Using a rolling pin, roll the dough out to a 10-inch round. Gently fit the rolled dough into a 9-inch pie pan, and refrigerate while you prepare the torte ingredients.

HERBED SUMMER SQUASH AND POTATO TORTE WITH PARMESAN

Steps:

• Preheat oven to 375.
• Butter 2 8-inch diameter cake pans.
• Set aside 1/4 cup sliced green onions.
• Toss remaining green onions, cheese, flour thyme, salt and pepper in medium bowl to blend.
• Layer 1/6 of potatoes in concentric circles in bottom of 1 prepared pan, overlapping slightly.
• Layer 1/4 of squash in concentric circles atop potatoes.
• Drizzle with 1 teaspoon oil.
• sprinkle with 1/6 of cheese mixture.
• Repeat with 1/6 of potatoes, then 1/4 of squash and 1 teaspoon oil.
• Sprinkle with 1/6 of cheese mixture.
• Top with 1/6 of potatoes.
• Drizzle with 1 teaspoon oil.
• Sprinkle with 1/6 of cheese mixture and press gently to flatten.
• Repeat procedure with second cake pan and remaining potatoes, squash, oil, and cheese mixture.
• Cover pans with foil.
• Bake until potatoes are almost tender, about 40 minutes.
• Remove foil, bake uncovered until tortes begin to brown and potatoes are tender, about 25 minutes longer.
• Cut each torte into wedges.
• sprinkle wedges with 1/4 cup green onions and serve.

POTATO & SWEET POTATO TORTE

Steps:

• 1.Position oven rack at the lowest level; preheat to 450°F. Coat a 9 1/2-inch, deep-dish pie pan with cooking spray. Line the bottom with parchment paper or foil and lightly coat with cooking spray. 2.Heat oil in a large nonstick skillet over medium-high heat. Add leeks and thyme; cook, stirring often, until tender, about 5 minutes. (If necessary, add 1 to 2 tablespoons water to prevent scorching.) Season with 1/8 teaspoon salt and pepper. 3.Arrange half the sweet potato slices, slightly overlapping, in the prepared pie pan and season with a little of the remaining salt and pepper. Spread one-third of the leeks over the top. Arrange half the potato slices over the leeks and season with salt and pepper. Top with another third of the leeks. Layer the remaining sweet potatoes, leeks and potatoes in the same manner. Cover the pan tightly with foil. 4.Bake the torte until the vegetables are tender, about 45 minutes. Run a knife around the edge of the torte to loosen it. Invert onto a serving plate. Remove paper or foil and serve. Tips & Notes Make Ahead Tip: The torte will keep, covered, in the refrigerator for up to 2 days. Reheat, covered, in a 350°f oven.

SWEET POTATO TORTE

Steps:

• Crust: combne flour, sugar, salt in food processor, blend 10 seconds. add shortening and pulse until course meal. whisk ice water, oil, egg yolk and vinegar in bowl to blend. add to processor in pulses until dough comes together in moist clumps. ball, flatten aawrap in plastic and refridgerate 1 hr up to 1 day. Filling:

POTATO BACON CHEESE TORTE

Steps:

• Preheat the oven to 375 degrees F. In a skillet over medium heat, cook the bacon until just crispy. Drain on paper towel and crumble. In a small saucepan, heat the thyme and cream over low heat to a bare simmer. Turn off the heat and let steep for about 5 minutes. Remove the thyme sprigs. Slice the potatoes in half lengthwise and then finely slice the potatoes. Working in circles, arrange the potato slices in the pie crust, stopping to season each layer with salt, pepper, and about 1/4 of the crumbled bacon. Continue layering until the pie pan is nearly full. Top with an even layer of the cheese and gently pour cream around and over the entire pie, allowing it to seep down between the potato slices. (You may not use all the cream.) Roll out the remaining disk of dough. Cover the pie with the dough and crimp the edges closed. Brush top and edges of crust with egg wash. Make a few slits in the center of the top crust, put the pie on a baking sheet. Bake the torte until the crust is browned and crispy and the potatoes are cooked through, about 50 to 60 minutes. If the crust edges get too brown, cover them with some strips of aluminum foil. Remove the pie from the oven and let rest at least 15 minutes before serving. Pie crust: Put the butter, flour, and salt in the food processor, and pulse lightly just until the mixture resembles wet sand. Add the water, 1 tablespoon at a time, pulsing briefly after each spoonful of water. Keep adding water until the dough just begins to gather into larger clumps. Transfer equal amounts of the dough into 2 resealable plastic bags and pat each into a disk. Let rest in the refrigerator for at least 30 minutes. Remove 1 of the disks from the bag to a flour coated surface. Using a rolling pin, roll the dough out to a 10-inch round. Gently fit the rolled dough into a 9-inch pie pan, and refrigerate while you prepare the torte ingredients.

BACON POTATO TORTE

Steps:

• Preheat oven to 375 degrees. Cook bacon until just crispy. Drain and chop; set aside. In small saucepan, heat the thyme sprigs and cream over low heat to a bare simmer. Turn off heat, cover, and let steep for about 5 minutes. Remove thyme sprigs. Remove pie crust from fridge. Slice potatoes in half lengthwise and then cut in slices. Working in circles, arrange potato slices in pie crust, stopping to season each layer with salt, pepper and 1/4 of the bacon. Continue layering until the pie pan is nearly full. Top with an even layer of the cheese. If preparing ahead, set prepared pie in fridge until ready to cook. Before cooking, gently pour in cream, allowing it to seep down between potato slices. Top with remaining pie crust and make slits in top. Put the pan on a foil lined baking sheet and cook 50 to 60 minutes. If crust begins to darken, cover with foil. Remove from oven and let rest 15 minutes before cutting into wedges.

POTATO TORTE

Steps:

• 1. Thickly grease with butter or margarine a -Qt. mold or heatproof bowl. Cut potatoes into thin slices.
• 2. Layer potatoes in mold, sprinkling each layer with Parmesan cheese, salt, pepper and nutmeg. Cover tightly with lid or foil. Bake at 400 degrees until potatoes are done, about 1 hour.
• 3. Releases from mold pretty easily onto to serving dish. Sprinkle with Gruyere or Swiss cheese. IMPORTANT: Brown quiky under boiler, but watch VERY carefully, only needs a minute. Pour cream into center slowly and watch is dribble down sides. Sprinle with the chives. Looks beautiful!

POTATO TORTE

Steps:

• Preheat the oven to 450. Brush a 9 inch pie plate with 1 teaspoon of the oil.
• Cover the bottom with overlapping layers of potatoes, using ¼ of the total.
• Sprinkle with 1 teaspoon of the oil, ¼ teaspoon each of salt and pepper, 1 tablespoon of the Parmesan, 1/3 of the scallions and 1 tablespoon of the dill.
• Repeat for 2 more layers. Top with a final layer of potatoes and the remaining 1 teaspoon oil and 1 tablespoon Parmesan.
• Place an empty pie plate or round baking dish on top of the potatoes and bake in the lower third of the oven for 50 minutes or until the potatoes are very crusty on the bottom and tender throughout.
• Cool in the pan for 5 minutes before loosening the bottom and sides with a small spatula and inverting onto a platter.