More comfort food – this time an Italian potato cake, based on a recipe in today’s Guardian, by Rachel Roddy. You get lovely warming, buttery, cheesy potato with a layer of melted, slightly chewy, cheese in between. I served mine with lightly cooked broccoli. Enough for four people.
- 750g mashed potato (I baked some largish potatoes, and removed most of the cooked potato, so I could use the skins as a separate snack)
- 60g grated parmesan
- 35g butter
- Black pepper
- 2 eggs
- 100ml milk (or a mixture of milk and cream)
- 80g provolone cheese (or mature gouda, or emmental)
- 125g mozzarella ball
- A little olive oil (to grease the baking dish)
- 1 tbsp finely ground breadcrumbs
Mash the potato together with the parmesan, 25g of butter, grated nutmeg and black pepper to taste. Lightly beat together the eggs and the milk, and mix into the potato mixture.
Cut the provolone and mozzarella into small (0.5cm) cubes.
Grease the inside of an oven proof dish (I used a square earthenware dish about 21cm square) with the olive oil. Place half the potato in the bottom of the dish, and sprinkle with the cubed provolone and mozzarella. Place the remaining potato on top and smooth the surface. Sprinkle with the breadcrumbs and dot with the remaining butter.
Cook in the oven for about 30 minutes, at 180C (Gas Mark 4), or until the top is brown and crispy. Leave to stand for about 10 minutes before serving.