Layered Baked 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 rosemary sprig
- 3 cups shredded cheddar cheese
- 1 cup mozzarella cheese
Preparation
Preheat the oven to 170 degrees Celsius.
Prepare a baking tray or a deep round mold of 9 or 10 inches.
Grease the mold with butter and line it with parchment paper, placing a round sheet at the bottom and a strip on the sides to cover the edges to preserve the potatoes during cooking and aid in their cohesion when serving.
In a deep bowl, place the eggs and cream, and using a hand whisk, beat them until well combined, then add the salt, pepper, garlic powder, onion powder, nutmeg, and rosemary and stir to mix.
Peel the potatoes and use a food processor to cut them into very thin slices, or choose not to peel the potatoes.
Place a compact layer of thin potato slices overlapping in the bottom and sides of the tray for a nice shape when serving.
Place a little of the egg and cream mixture over the potatoes, then add a layer of potatoes followed by a little cheddar and mozzarella cheese.
Repeat layering potatoes, egg and cream mixture, and cheese, ending with a potato layer, and fill the mold completely with potatoes to achieve the cake shape and ensure good cohesion.
Cover the mold with aluminum foil.
Bake in the oven for one and a half hours.
Remove the foil and return to the oven until the potato surface becomes golden.
Let the potato mold cool to room temperature to help it hold its cake shape, and it can be reheated after unmolding and tastes good warm or at room temperature.
On a serving plate, invert the potato mold, remove the parchment paper from the surface and sides, and serve.
