Potato Cakes With Pancetta And Melted Cheese Recipes

CHEESY POTATO CAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 375˚F (190˚C).
• Using a mandolin or a sharp knife, thinly slice the potatoes lengthwise.
• In a 13-inch (33-cm) cast iron skillet, layer slices of potatoes around the outside of the pan. Add another layer of potatoes, keeping them centered in the pan and moving clockwise until the pan is covered.
• Top with a third of the cheddar cheese, a third of the Gruyère cheese, and half of the ham.
• Add another layer of potato slices around the outside of the pan, then a add layer of slices around the center of the pan. Top with another third of the cheddar and Gruyère and the remaining ham slices.
• Add a final layer of potato slices around the center of the pan
• Top with the remaining cheddar and Gruyère cheese.
• Cover with greased aluminum foil and bake for 40 minutes.
• Remove the pan from the oven and increase the oven temperature to 400˚F (200˚C).
• In a medium bowl, combine the flour, garlic, Parmesan, salt, pepper and mix well.
• Slowly add in the cream, whisking until fully incorporated.
• Uncover the skillet and pour the cream mixture over potatoes, spreading evenly.
• Bake for another 10-15 minutes uncovered, until the cheese is melted and golden brown.
• Cool for at least 30 minutes, then slice and serve.
• Garnish with fresh parsley.
• Enjoy!

OLD FASHIONED POTATO CAKES

Steps:

• Mix mashed potatoes, flour, onion, egg, black pepper, and salt together in a bowl until batter consistency.
• Heat vegetable oil in a skillet over medium heat. Drop 4-inch circles of batter into hot oil. Cook until golden brown, about 5 minutes per side. Remove with a slotted spoon and drain on paper towels. Repeat with remaining batter.

POTATO CAKES WITH PANCETTA AND MELTED CHEESE

Steps:

• Use thinly sliced pancetta or you could use streaky bacon I suppose - I'm sure it would be just as nice.
• Slice the cheese into thinnish slices.
• Grate the cold potatoes using the coarse side of the grater.
• Using a large non stick frying pan (Large - so you can use it to fry the potato cakes afterwards).
• Fry the slices of pancetta until the fat turns golden. Then remove and set to one side.
• Season the potatoes with salt and pepper.
• Shape with your hands into flat patties - you should have enough to make about six.
• Melt the butter with the olive oil in the pan. When the butter starts to fizz, using a slotted metal slice, slide three of the potato cakes inches Be careful as you do that they don't spit.
• Cook over a moderate heat until they are golden underneath.
• Now carefully, so they don't break, turn them over. If they do break don't fuss just shape them best you can and carry on - they'll taste just as good.
• Cook until both sides are golden.
• Take them out and keep warm while you repeat with the remaining cakes.
• Return the cooked cakes to the pan.
• Divide the cooked pancetta between the cakes and lay the cheese on top.
• Cover the pan with a lid and continue to cook for a couple of minutes, until the cheese has melted.
• Serve immediately.