Cheesy Potato Cake with Ham and Gruyère (Print version)
A golden layered potato cake with ham, cheddar, Gruyère, and garlic cream that slices into hearty wedges.
# Ingredients:
For the potato layers
01 -
5 medium russet potatoes, about 2 lb (900 g), peeled and sliced 1/8 inch thick
02 -
1 teaspoon kosher salt, divided
03 -
1/2 teaspoon black pepper
04 -
3 cups (300 g) shredded sharp cheddar cheese
05 -
3 cups (300 g) shredded Gruyère cheese
06 -
9 thin slices ham, about 8 oz (225 g)
07 -
1 tablespoon softened butter or oil, for greasing the skillet
For the garlic cream
08 -
1 cup (240 ml) heavy cream
09 -
2 tablespoons all-purpose flour
10 -
2 cloves garlic, minced
11 -
1/4 cup (30 g) grated Parmesan cheese
12 -
1 tablespoon chopped fresh parsley, for garnish
# Instructions:
01 -
Preheat the oven to 375°F (190°C). Grease a 12 or 13-inch oven-safe skillet with softened butter or oil.
02 -
Peel the potatoes and slice them lengthwise about 1/8 inch thick. Season lightly with part of the salt and pepper.
03 -
Arrange one-third of the potato slices in overlapping circles in the skillet. Scatter with one-third of the cheddar and Gruyère, then add half of the ham. Repeat with another potato layer, cheese, and the remaining ham. Finish with the last potatoes and remaining cheese.
04 -
Cover the skillet tightly with greased foil. Bake for 40 minutes, until the potatoes are starting to soften when pierced near the center.
05 -
Increase the oven temperature to 400°F (200°C). Whisk the cream, flour, garlic, Parmesan, remaining salt, and remaining pepper until smooth.
06 -
Uncover the skillet and pour the cream mixture evenly over the potatoes. Bake uncovered for 12-15 minutes, until bubbling and golden brown on top.
07 -
Let the potato cake rest for 30 minutes so the layers set. Garnish with parsley, then cut into wedges and serve warm.
# Good to know:
01 -
Letting the cake rest is the key to clean slices.
02 -
Freshly shredded cheese melts more smoothly than bagged shredded cheese.
03 -
Use a mandoline for the most even potato layers.