Layered Potato Torte Layered Potato Torte

Author: Canadian Living

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

  • Portion size 8 servings


  • 3 lbs potatoes peeled (about 9)
  • 3 eggs
  • 3/4 cups freshly grated Parmesan cheese
  • 2 tablespoons sour cream
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups shredded mozzarella cheese
  • 1/4 lb Black Forest ham cubed
  • 2 tablespoons chopped 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.


Nutritional facts <b>Per serving:</b> about

  • Protein 16 g
  • Calories 280.0
  • Total fat 12 g
  • Total carbohydrate 27 g
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Layered Potato Torte