Christmas potato cake

This is a great way to use up Christmas left-overs and makes a great centrepiece for lunch with family and friends. It’s particularly delicious served with cooked red cabbage or salads.

This recipe was created by Branston NPD team.

SEASON

Winter/Christmas

COMPLEXITY

Simple

PREPARATION TIME

15 minutes

COOKING TIME

75 minutes

SERVES

Serves 8

Ingredients

1 kg potatoes suitable for mashing (Desiree would be ideal)
4 eggs
75g butter
75g freshly grated Parmesan cheese
Pinch nutmeg
A few sprigs of parsley, finely chopped
Salt and pepper
50g dry breadcrumbs

For the filling

150g mixed cured or cooked meats, such as ham, salami or turkey, cut up.
100-150g cheeses such as Gorgonzola, Stilton and Mozzarella, sliced or cut into small cubes (leftover from a cheese board

Method

Steam (or boil) the potatoes until they are fully tender, about 20-30 minutes. Drain then mash the potatoes using a potato ricer into a large bowl. Add the butter, grated cheese, seasonings, whole eggs and mix well.

Butter the bottom and sides of an 20cm loose bottomed cake tin and completely coat it with breadcrumbs.

Spread out half the mashed potato mixture on the bottom of the tin.

Arrange the cheese and the cured meats in a layer then top with the remaining potato mixture.

Bake in a moderate oven 180°C / Fan 160°C / Gas 4/5) for about 30-45 minutes, until the potato cake is cooked through and golden on the top.

Let the potato cake to cool off for 15 minutes before serving. Unmould the potato cake from the tin and slice to serve.

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