Baked Layered Potato Cake
Ingredients
- 2 kg potatoes
- 2 cups liquid cream
- 5 large eggs
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon nutmeg
- 1/2 sprig rosemary
- 3 cups shredded cheddar cheese
- 1 cup mozzarella cheese
Preparation
Preheat the oven to 170 degrees Celsius.
Prepare a 9 or 10-inch round deep baking dish or mold.
Grease the mold with butter and line it with parchment paper on the bottom and sides.
In a deep bowl, whisk together eggs and cream until well combined, then add salt, pepper, garlic powder, onion powder, nutmeg, and rosemary and stir to mix.
Peel the potatoes and slice them very thinly using a food processor, though peeling is optional.
Arrange a tight layer of potato slices in the bottom and up the sides of the dish.
Add a little of the egg and cream mixture over the potatoes, then sprinkle with cheddar and mozzarella cheese.
Repeat layering with potatoes, cream mixture, and cheese, ending with a layer of potatoes and filling the mold completely.
Cover the dish with aluminum foil.
Bake for 1.5 hours.
Remove the foil and bake until the surface is golden brown.
Allow to cool to room temperature to set the shape, as it can be reheated later and served warm or at room temperature.
Invert onto a serving plate, remove the parchment paper, and serve.
Tips
Lining the mold with parchment paper helps maintain the shape during baking and serving.
Allowing the dish to cool completely ensures it holds together like a cake.
