Layered Potato Torte
This recipe makes 8 servings
|Per serving: about||-|
|total fat||12 g|
- Portion size: 8
Mashed potatoes lightened with eggs, layered with ham and cheese then baked, makes a comforting meal.
- 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
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.