Tested till perfect Layered Potato Torte

Layered Potato Torte

Mashed potatoes lightened with eggs, layered with ham and cheese then baked, makes a comforting meal.

By The Canadian Living Test Kitchen

  • rating starrating starrating starrating starrating star
  • Portion size 8


  • 3 lb 3lbpotatopotatoes, peeled (about 9)
  • 3 3eggeggs
  • 3/4 cup 3/4cupfreshly grated Parmesan cheese
  • 2 tbsp 2tbspsour cream
  • 1/2 tsp 1/2tspnutmeg
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 2 cups 2cupsshredded mozzarella cheese
  • 1/4 lb 1/4lbBlack Forest ham, cubed
  • 2 tbsp 2tbspchopped fresh parsley
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In saucepan of boiling salted water, cook potatoes for 20 minutes or until fork-tender. Drain; return to low heat for 3 minutes to dry. Mash, rice or pass through food mill to remove lumps.

In bowl, blend potatoes, eggs, 1/2 cup (125 mL) of the Parmesan, sour cream, nutmeg, salt and pepper. Spread half into well-buttered 9-inch (2.5 L) springform pan; sprinkle with mozzarella, ham and parsley. Spread with remaining potato mixture, smoothing top. Sprinkle with remaining Parmesan. (Can be prepared to this point, covered and refrigerated for up to 4 hours. Add 10 minutes to baking time.)

Bake in 375°F (190°C) oven for about 45 minutes or until golden brown.


Nutritional Information Per serving: about

cal 280 pro 16g total fat 12g carb 27g
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