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Potato cake

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Ingredients/Components

milk - 2 c
flour - 1/2 c
plus 2 Tbsp - 1/4 c
4 oz - 1 c
baking potatoes, peeled - 5 lb
unsalted sweet butter - 14 Tbsp
Prosciutto, finely chopped - 6 oz

How to make potato cake:

Preheat oven to 350°. Prepare a 10-inch spring-form pan by greasing with 1 tablespoon of the butter. Sprinkle with 1/4 cup of the bread crumbs to coat. In a large pot of boiling salted water, cook the potatoes until just easily pierced with a knife, about 20 minutes. Drain immediately. In large bowl, mash the potatoes, blending in 8 tablespoons of the butter. Keep the potatoes light and fluffy. In a saucepan, heat the milk just to simmering.

Meanwhile, in another saucepan, melt 4 tablespoons of butter. Blend in the flour; cook over low heat, stirring, until flour smells just toasty, about 2 minutes. Mixture will be thick and pasty. Take care not to brown. Remove pan from the heat; whisk in the milk. Return pan to burner. Over low heat, cook, stirring, for 10 minutes, until mixture loses raw flour taste, taking care not to brown it. Mix in the grated cheese, reserving 2 tablespoons. Press half the potatoes into the prepared pan to make a layer about 1-inch thick. Spread with 1/3 of the sauce. Sprinkle over the Prosciutto. Top with remaining potatoes to make another 1-inch layer. Spread remaining sauce over the top. Sprinkle with remaining 2 tablespoons bread crumbs and 2 tablespoons grated cheese. Dot with remaining tablespoon of butter. Bake at 350° until top is golden brown, 40 to 50 minutes. Let cool about 15 minutes. Unmold, cut in wedges and serve. Makes 8 servings.

Recipe categories: Lunch/snacks, Side dish, Potato.

Rating:

3.1

Average rating: 3.1, total votes: 7

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