What type of potatoes work best for this dish?

Gold potatoes are ideal for their creamy texture and mild flavor, ensuring smooth dough and delicious results.

Can I use a different cheese instead of fontina or mozzarella?

Yes, other melty cheeses like cheddar or gouda work well, adding their own unique richness to the filling.

How do I prevent the potato cakes from falling apart?

Ensure the dough is well-mixed and formed tightly around the cheese before flattening and cooking in the pan.

Is it possible to make these ahead of time?

Yes, shape and fill the cakes in advance, then refrigerate until ready to pan-sear for freshest texture.

What can I serve alongside these potato cakes?

Pair with a crisp salad, tangy dipping sauce, or roasted vegetables for a balanced and flavorful meal.

Cheesy Stuffed Potato Cakes with Fontina Filling

A stack of cheesy stuffed potato cakes on a black cutting board. | myhomemaderecipe.com

Cheesy stuffed potato cakes are the kind of comfort food that makes any meal feel cozy and satisfying. With crispy golden outsides and gooey melted cheese inside, they are an easy way to turn simple ingredients into something truly special. I love making these for casual dinners or serving them as an appetizer at family gatherings.

These potato cakes came into regular rotation one cold fall when I wanted a fun twist on mashed potatoes. Now friends always ask for the recipe after their first bite.

Ingredients

Gold potatoes: Chosen for their creamy texture and rich flavor. Pick ones that feel heavy for their size and have smooth skins.
Potato starch or corn starch: This gives the dough structure and helps crisp the cakes. Use the freshest starch for best texture.
Salt and pepper: These simple seasonings bring out the full flavor of the potatoes and cheese.
Fontina cheese or mozzarella: Melts beautifully for a gooey center. Fontina adds nutty notes while mozzarella gives a classic pull. Choose real blocks and cube just before using.
Olive oil: Used for frying the cakes. Opt for extra virgin with a green fruity aroma for best taste.

Instructions

Boil the Potatoes:: Cut the peeled gold potatoes into even sized chunks so they cook consistently. Bring a large pot of water to a boil, then salt the water and add the potatoes. Boil for about ten minutes or until fork tender and easy to mash.
Mash and Make the Dough:: Drain the potatoes well, then transfer to a large bowl. Mash until mostly smooth with just a few tiny lumps for texture. Sprinkle in the potato starch along with salt and pepper. Using clean hands, knead and blend the mixture into a soft cohesive dough.
Shape and Stuff the Potato Cakes:: Scoop out portions of dough using a quarter cup measure. Roll into balls, then flatten into circles. Place two or three small cheese cubes in the center. Pinch the dough gently to seal around the cheese, and press each into a slightly thick disc.
Fry the Potato Cakes:: Heat a drizzle of olive oil in a skillet over medium high. Until the oil shimmers, carefully add the potato cakes in batches. Cook each side for three to four minutes or until deep golden brown and crisp. Lower the heat if they are browning too quickly. Drain on a towel.
Serve Warm:: Enjoy the cakes while the cheese is still melty and stretchy inside. These are at their best fresh from the pan.

A wooden cutting board with a stack of grilled potatoes and a bowl of dipping sauce. | myhomemaderecipe.com

The cheese melting inside when you break these open is always a crowd pleaser. My favorite way to make them is with fontina cheese, which adds such a lovely flavor. Sometimes my kids help press the cakes and pop in the cheese cubes, which turns dinner prep into a fun family project.

Storage Tips

These are best fresh but leftovers store well in an airtight container in the fridge for up to three days. To reheat, set them on a tray in a hot oven until heated through. This keeps them crisp rather than soggy. Microwaving will work but the exterior turns soft, so the oven is better.

Ingredient Substitutions

If you cannot find gold potatoes, any waxy potato works well. Avoid starchy types like russet since they get gluey. For the cheese, try Gouda, cheddar, or any good melting cheese. Even vegan cheese can be used for a dairy free version.

Serving Suggestions

Serve these with a simple green salad or as a side for roasted chicken. They also make a fun brunch dish next to eggs and roasted vegetables. A touch of sour cream or Greek yogurt for dipping is a favorite at our house.

Cultural or Historical Context

Dishes like these pop up in food traditions around the world from Eastern European potato pancakes to Indian aloo tikki. Stuffing potatoes with cheese is a homey twist that brings a bit of food nostalgia for anyone who grew up loving cheesy mashed potatoes.

A stack of three cheese-filled cakes with a dipping sauce on the side. | myhomemaderecipe.com

Potatoes and cheese make magic together and this recipe never fails to bring warmth to the table. There is nothing quite like breaking into a crisp potato cake and seeing that ribbon of soft melting cheese inside.

Frequently Asked Questions

→ What type of potatoes work best for this dish?: Gold potatoes are ideal for their creamy texture and mild flavor, ensuring smooth dough and delicious results.
→ Can I use a different cheese instead of fontina or mozzarella?: Yes, other melty cheeses like cheddar or gouda work well, adding their own unique richness to the filling.
→ How do I prevent the potato cakes from falling apart?: Ensure the dough is well-mixed and formed tightly around the cheese before flattening and cooking in the pan.
→ Is it possible to make these ahead of time?: Yes, shape and fill the cakes in advance, then refrigerate until ready to pan-sear for freshest texture.
→ What can I serve alongside these potato cakes?: Pair with a crisp salad, tangy dipping sauce, or roasted vegetables for a balanced and flavorful meal.