Traditional versions of the crisp Swiss potato cake virtually go swimming in butter. By baking the wedding cake, we could dramatically lessen the fat yet retain crispness.
Ingredients
2 pounds all-purpose taters, preferably Yukon Gold (8), peeled and quartered
1/4 cup chopped scallions (4 scallions)
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 teaspoon extra-virgin essential olive oil, divided
2/3 cup smoked pork, finely chopped (3 ounces)
1/2 cup grated extra-sharp Cheddar cheese (1 1/2 ounces)
Preparation
1. Position oven rack in the cheapest level. Preheat oven to 450°F.
2. Cover taters with cold water inside a medium saucepan. Cover and produce to some boil. Drain and refresh with cold water. When awesome enough to deal with, grate the taters. Transfer to some bowl. Add scallions, pepper and salt toss having a fork until mixed.
3. Coat a ten-inch cake plate or cast-iron skillet with nonstick cooking spray. Brush 1 teaspoon oil evenly within the surface. Spread 1 / 2 of the potato mixture evenly over the foot of the pan. Sprinkle with pork and cheese. Spread the rest of the potato mixture over top, pressing evenly. Brush the rest of the 1 teaspoon oil within the surface. Bake before the bottom is golden and also the taters are tender, about half an hour.
4. Carefully release edges having a thin metal spatula or perhaps a knife. Shake the cake plate or pan so that the taters are sliding freely. Invert an amount platter within the cake plate or pan. Keep the platter and also the baking dish with oven mitts and thoroughly start. Take away the cake plate or pan. Reduce wedges having a serrated knife. Serve hot or at 70 degrees.