Rosti Potatoes with Ham and Cheese

  • Active Time 15m
  • Total Time 1h

6 servings

Traditional versions of this crisp Swiss potato cake virtually swim in butter. By baking the cake, we were able to dramatically reduce the fat yet retain crispness.

ingredients

  • 2 pounds all-purpose potatoes, preferably Yukon Gold (about 8), peeled and quartered
  • 1/4 cup chopped scallions (4 scallions)
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 2 teaspoons extra-virgin olive oil, divided
  • 2/3 cup smoked ham, finely chopped (3 ounces)
  • 1/2 cup (1 1/2 ounces) grated extra-sharp cheddar cheese

directions

Position oven rack at the lowest level. Preheat oven to 450 degrees F.

Cover potatoes with cold water in a medium saucepan. Cover and bring to a boil. Drain and refresh with cold water. When cool enough to handle, grate the potatoes. Transfer to a bowl. Add scallions, salt and pepper; toss with a fork until mixed.

Coat a 10-inch pie plate or cast-iron skillet with nonstick cooking spray. Brush 1 teaspoon oil evenly over the surface. Spread half of the potato mixture evenly over the bottom of the pan. Sprinkle with ham and cheese. Spread the remaining potato mixture over top, pressing evenly. Brush the remaining 1 teaspoon oil over the surface. Bake until the underside is golden and the potatoes are tender, about 30 minutes.

Carefully loosen edges with a thin metal spatula or a knife. Shake the pie plate or pan to be sure the potatoes are sliding freely. Invert a serving platter over the pie plate or pan. Grasp the platter and the baking dish with oven mitts and carefully turn over. Remove the pie plate or pan. Cut into wedges with a serrated knife. Serve hot or at room temperature.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 7188

nutrition information per serving

185 calories; 5g total fat; 2g total saturated fat; 14mg cholesterol; 395mg sodium; 27g carbohydrates; 2g fiber; 7g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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