Description of this recipe
This “Gâteau de Pommes de Terre Farci au Jambon et Fromage” is a comforting and flavorful dish, perfect for a family meal or a cozy dinner. It’s essentially a layered potato cake, stuffed with savory ham and melted cheese, then baked to golden perfection. Imagine a creamy, cheesy potato filling embracing tender ham, creating a symphony of textures and tastes that will warm you from the inside out. This recipe takes simple ingredients and transforms them into a culinary masterpiece that is both satisfying and visually appealing.
Why you will love this recipe
You will absolutely adore this potato cake for several reasons. Firstly, it’s incredibly versatile. You can easily adapt the fillings to your liking, swapping ham for bacon, sausage, or even leftover roasted chicken. The cheese can also be varied depending on your preference – try Gruyère for a nutty flavor, mozzarella for a stretchy texture, or even a sharp cheddar for a bolder taste.
Secondly, it’s surprisingly easy to make. While it looks impressive, the steps are straightforward and require no complicated techniques. The most time-consuming part is cooking the potatoes, but once that’s done, the rest comes together quickly.
Thirdly, it’s a crowd-pleaser. Both kids and adults will enjoy this comforting dish. The combination of creamy potatoes, savory ham, and melted cheese is irresistible. It’s also a great way to use up leftover ham from a holiday meal.
Finally, it is a perfect dish to prepare ahead of time. Assemble the cake and keep it in the fridge for a couple of hours until you put it in the oven.
Ingredients:
- 1 kg (2.2 lbs) potatoes (suitable for mashing)
- 2 large eggs
- 50 g (1/4 cup) melted butter
- 100 g (1 cup) grated Parmesan cheese (or Gruyère)
- Salt, black pepper, nutmeg to taste
- 150 g (5 oz) sliced ham, diced
- 150 g (5 oz) melting cheese (mozzarella, Emmental, Raclette), sliced or grated
- Breadcrumbs for topping
- Butter for greasing the mold
Preparation:
Step 1: Cooking the Potatoes
Peel the potatoes and cut them into even-sized pieces. Place them in a large pot and cover with cold, salted water. Bring to a boil and cook until the potatoes are very tender, about 15-20 minutes. You should be able to easily pierce them with a fork. Alternatively, you can steam the potatoes until tender. This method helps to prevent them from becoming waterlogged.
Step 2: Preparing the Potato Purée
Drain the cooked potatoes well and return them to the pot. Mash them thoroughly using a potato masher or a ricer for an extra smooth texture. Ensure there are no lumps. While the potatoes are still warm, add the eggs, melted butter, grated Parmesan cheese, salt, pepper, and a pinch of nutmeg. Mix everything together until well combined. The mixture should be smooth and creamy. Taste and adjust the seasonings as needed.
Step 3: Preparing the Baking Mold
Preheat your oven to 200°C (400°F/Gas Mark 6). Generously butter a springform pan or a gratin dish. This will prevent the potato cake from sticking. Sprinkle breadcrumbs evenly over the bottom and sides of the prepared mold. The breadcrumbs add a subtle crunch to the finished cake and help to absorb any excess moisture.
Step 4: Assembling the Gâteau
Spread half of the potato purée evenly over the bottom of the prepared mold. Use a spatula or the back of a spoon to create a smooth, even layer.
Next, arrange the diced ham evenly over the potato purée. Make sure to cover the entire surface. Follow with a layer of the sliced or grated melting cheese. Distribute it evenly over the ham.
Carefully spread the remaining potato purée over the ham and cheese. Smooth the surface with a spatula or the back of a spoon.
Step 5: Baking
Sprinkle a thin layer of breadcrumbs over the top of the potato cake. Dot with small knobs of butter. The breadcrumbs will create a golden-brown crust, and the butter will add richness and flavor.
Place the mold in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the cheese is melted and bubbly.
Remove the gâteau from the oven and let it rest for 5-10 minutes before unmolding (if using a springform pan) or serving directly from the gratin dish. This allows the cake to set slightly and makes it easier to handle.
COOKING Rating:
Easy
Serving Suggestions:
Serve warm as a main course with a side salad or steamed vegetables. It also makes a great side dish to roasted meats or poultry. A simple green salad with a light vinaigrette complements the richness of the cake perfectly.
Tips:
- For an extra creamy potato purée, use a ricer instead of a potato masher.
- Don’t overmix the potato purée, as this can make it gluey.
- You can add other vegetables to the filling, such as sautéed mushrooms, onions, or spinach.
- For a vegetarian version, omit the ham and add more cheese or vegetables.
- If you don’t have a springform pan, you can use a regular gratin dish. Just be sure to butter it well.
Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
1 hour 5 minutes
Nutritional Information:
(Approximate values per serving, may vary based on specific ingredients) Calories: 450 Protein: 25g Sodium: 600mg
Conclusion
This “Gâteau de Pommes de Terre Farci au Jambon et Fromage” is a testament to how simple ingredients can come together to create a truly satisfying and delicious dish. Its versatility, ease of preparation, and comforting flavors make it a recipe you’ll turn to again and again. Whether you’re looking for a hearty family meal, a crowd-pleasing side dish, or a way to use up leftover ham, this potato cake is sure to impress. So, gather your ingredients, preheat your oven, and get ready to enjoy a taste of pure comfort.
5 Questions and Answers About This Recipe
Q1: Can I prepare this dish in advance? A: Absolutely! You can assemble the gâteau completely and keep it covered in the refrigerator for up to 24 hours before baking. This makes it a perfect option for entertaining, as you can do most of the work ahead of time. Just add a few minutes to the baking time if baking from cold.
Q2: Can I substitute the Parmesan cheese with another type of cheese? A: Yes, you can. Gruyère is an excellent substitute, offering a similar nutty and slightly salty flavor. You could also use a blend of cheeses, such as Parmesan and Emmental, for a more complex taste.
Q3: What kind of potatoes are best for this recipe? A: Potatoes that are good for mashing, such as Russet or Yukon Gold, work best. These potatoes have a high starch content, which results in a light and fluffy purée. Avoid using waxy potatoes, as they can become gluey when mashed.
Q4: Can I add other ingredients to the filling? A: Definitely! This recipe is very adaptable. Sautéed mushrooms, caramelized onions, or wilted spinach would all be delicious additions to the filling. You could also add a layer of pesto or a sprinkle of herbs for extra flavor.
Q5: Is there a way to make this dish lighter? A: Yes, you can make a few modifications to reduce the calorie content. Use skim milk instead of butter when making the potato purée. You can also use a lower-fat cheese and reduce the amount of ham. Adding more vegetables to the filling will also increase the nutritional value and reduce the overall calorie count.
