Crisp Potato Cakes with Gruyere Cheese – a delicious recipe with cold mashed potatoes, Gruyere, unsalted butter, canola oil, potatoes, Salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350.
2
Scoop up 1/3 cup of the mashed potatoes, press a slice of the cheese in the center and pat the mashed potatoes around the cheese to enclose it.
3
Flatten the potato cake slightly.
4
Repeat with the remaining mashed potatoes and cheese.
5
In a medium cast-iron skillet, melt the butter in the oil over high heat.
6
When the fat begins to brown, carefully scoop two 1/2-cup mounds of shredded potato into the skillet; flatten them with a spatula and season with salt and pepper.
7
Top each with a mashed potato round and then cover with another 1/2 cup of the shredded potatoes.
8
Season with salt and pepper, reduce the heat to low and cook, turning once, until the cakes are crisp and golden, about 8 minutes per side.
9
Transfer the potato cakes to a baking sheet and keep warm in the oven.
10
Repeat to make the remaining 2 potato cakes.
11
Sprinkle the potato cakes with the thyme and serve hot.
469
kcal
Calories
23
g
Fat
53
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 1/3 cups cold mashed potatoes, 1/4 pound Gruyere or Cantal cheese, cut into four 1/3-inch-thick slices, 2 tablespoons unsalted butter, 2 tablespoons canola oil, and more.
Yes, Crisp Potato Cakes with Gruyere Cheese falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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