Recipe details
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Cheesy Potato Cake
1h
6 servings
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This Cheesy Potato Cake is a savory and comforting dish that combines the creamy goodness of mashed potatoes with the rich flavor of cheddar cheese. The cake is crispy on the outside and soft and fluffy on the inside, making it a perfect side dish or a satisfying vegetarian main course. Serve this delightful potato cake with a dollop of sour cream and a sprinkle of fresh chives for a truly irresistible meal.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
4 g
4 g
Allergen Content
Based on your allergy profile, please note the following possible allergens:
Milk
Ingredients
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Steps
Read instructions and get ready to cook
Preheat the oven
Preheat the oven to 375°F (190°C). Grease a 9-inch springform pan with butter.
Prepare the potatoes
Peel the potatoes and cut them into large chunks. Place the potatoes in a large pot and cover with cold water. Bring the water to a boil over high heat, then reduce the heat to medium and simmer until the potatoes are tender, about 15-20 minutes.
Mash the potatoes
Drain the potatoes and return them to the pot. Add the unsalted butter and milk. Mash the potatoes until smooth and creamy.
Add the cheese and seasonings
Stir in 1 1/2 cups of the shredded cheddar cheese, eggs, salt, and black pepper. Mix until well combined.
Transfer to the pan
Transfer the potato mixture to the prepared springform pan. Smooth the top with a spatula.
Add the remaining cheese
Sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the top of the potato cake.
Bake the potato cake
Bake the Cheesy Potato Cake for 35-40 minutes, or until the top is golden brown and the cake is set.
Garnish and serve
Remove the potato cake from the oven and let it cool for 5-10 minutes. Release the springform pan and transfer the cake to a serving plate. Top with a dollop of sour cream and sprinkle with chopped chives. Serve hot.
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