Layered Potato Torte
Mashed potatoes lightened with eggs, layered with ham and cheese then baked, makes a comforting meal.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 280 |
| pro | 16 g |
| fat | 12 g |
| carb | 27 g |
| calcium. | good source |
-
3 lb (1.5 kg) potatoes, peeled (about 9)
3 eggs
3/4 cup (175 mL) freshly grated parmesan cheese
2 tbsp (25 mL) sour cream
1/2 tsp (2 mL) nutmeg
1/4 tsp (1 mL) each salt and pepper
2 cups (500 mL) shredded mozzarella cheese
1/4 lb (125 g) Black Forest ham, cubed
2 tbsp (25 mL) chopped fresh parsley
Preparation:
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.
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