Potato Gateau

Potato gateau, you read that right.  This is a potato cake, baked in the oven and all.  Of course there’s no sugar, flour, butter or any of that amazing stuff.  Just potatoes.  And cheese.

This potato cake is not a cake at all, well at least not in the sense of fluffy layers cakes or adorably piped cupcakes.  It’s more of a big, contiguous, delicious hashbrown.

You can eat cake for dinner and dessert!  That wasn’t part of my master plan at all…check out that steam.

Speaking of cake, Luke and I had another tasting yesterday, which was even better than the first.  They gave us like 9 different kinds of cake to try!  Obviously we didn’t finish them all, but we’ve got a good idea now of what we want our wedding cake to look like.

But back to potato cake.  This would make a great brunch or side dish, if you don’t want your whole meal to be composed of mostly potato.  I don’t buy potatoes too often, so when I do, I like to go all out and really get my fix.

Potato Gateau

Adapted from Essential Pepin

Makes 6-8 servings

2 ½ lbs Yukon Gold potatoes, washed

1 Tbsp unsalted butter

3 Tbsps olive oil

¼ tsp nutmeg

½ tsp salt

¼ tsp black pepper

¼ cup heavy cream

3 Tbsps freshly grated Parmesan

Dump the potatoes into a pot, cover with cold water, and bring to a boil.  Reduce heat and simmer for 30-35 mins, or until the potatoes are tender.  Drain them and preheat the oven to 450 degrees F.

When the potatoes are cool enough to handle, scrape off the skin and coarsely chop the potatoes, as for hash browns.  Heat the butter and oil in a 10” cast iron (or other oven proof) skillet, until hot.  Add the potatoes and stir in nutmeg, salt, pepper, mixing well so the potatoes are well coated.  Saute for 1-2 mins, stirring occasionally so the potatoes absorb the seasonings.  Using a spatula, press on the potatoes to compact them in the pan.

Bake the gateau for 35-40 mins, until nicely browned underneath and slightly brown on top.  Preheat the broiler.*  Place a flameproof round serving dish upside down on top of the skillet and invert the pan to unmold the potatoes onto the dish.  Pour the cream over the potatoes, sprinkle with the cheese, and broil about 4 inches from the heat for about 5 mins, until nicely browned on top. Remove from oven and serve.

*I skipped the cream, only because I was so eager to eat my potato cake.  Also, I didn’t have any heavy cream in the apartment.


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