Cheesy Stuffed Potato Cakes with Fontina Filling (Print version)
Golden potato cakes made from mashed Yukon Gold potatoes and filled with gooey fontina cheese.
# Ingredients:
For the potato dough
01 -
2 lb (900 g) Yukon Gold potatoes, peeled and cut into chunks
02 -
1 teaspoon fine salt, plus more for boiling water
03 -
1/2 teaspoon black pepper
04 -
1/2 teaspoon garlic powder
05 -
2/3 cup (105 g) potato starch, plus more as needed
06 -
2 tablespoons finely chopped fresh chives
For the filling and cooking
07 -
4 oz (115 g) fontina cheese, cut into small cold cubes
08 -
2-3 tablespoons olive oil, for pan-frying
09 -
Sour cream, marinara, or garlic yogurt, for serving (optional)
# Instructions:
01 -
Place the potato chunks in a pot, cover with cold water, and salt the water well. Bring to a boil and simmer for 12-15 minutes, until the potatoes are fork-tender.
02 -
Drain the potatoes thoroughly, then return them to the warm pot for 1 minute to steam off moisture. Mash until mostly smooth.
03 -
Add salt, pepper, garlic powder, potato starch, and chives. Mix until a soft dough forms. Add 1 tablespoon more potato starch if the mixture is too sticky to shape.
04 -
Scoop about 1/4 cup of potato dough and flatten it in your palm. Add 2-3 small cubes of cold fontina, seal the potato around the cheese, and flatten into a thick disc. Repeat to make about 10 cakes.
05 -
Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook the cakes in batches for 3-4 minutes per side, adding more oil as needed, until golden and crisp.
06 -
Transfer to a rack or plate and let rest for 2 minutes. Serve warm with sour cream, marinara, or garlic yogurt if desired.
# Good to know:
01 -
Best served hot while the crust is crisp and the fontina is melted.
02 -
Shaped uncooked cakes can be refrigerated for up to 24 hours before frying.
03 -
Use potato starch for the most tender gluten-free texture.