Shredded Potato Cake with Leeks & Gruyere
recipe from Lisa @ The Cutting Edge of Ordinary - adpated from recipe by Rick Gencarelli
recipe from Lisa @ The Cutting Edge of Ordinary - adpated from recipe by Rick Gencarelli
6 tablespoons olive oil, divided
2 small leeks, white and light green parts only, cut in half lengthwise, thinly sliced
1 ½ pounds russet or Yukon Gold potatoes
¾ cup grated Gruyere (or any other Alpine style cheese)
Kosher or sea salt
In a medium size cast iron fry pan heat 2 tablespoons of olive oil over medium low heat. Add the leeks and a big pinch of salt. Cook, stirring often, until leeks are silky and lightly browned (about 20 minutes). Remove from pan.
Rinse the potatoes well, but don’t peel. Shred on a box grater. Place shredded potatoes on a clean dishtowel and sprinkle with another generous pinch of salt and a few grinds of pepper. Toss potatoes with your hands to season. Gather the towel corners together and twist (over a bowl or sink) to remove as much of the moister as possible.
In the still warm fry pan, heat 2 tablespoons of olive oil over medium heat. Add half the shredded potatoes in an even layer, pressing them into the pan. Add leeks and cheese in an even layer. Add remaining potatoes and press into top of pan. Cover the pan and cook until potatoes are golden brown on the bottom (peek with a spatula), 8 to 10 minutes. Turn a plate (larger than the pan) over on top of the potatoes. Place your hands firmly on top of the plate and carefully flip the pan so the potato cake is on the plate.
Heat remaining oil until shimmering. Slide the potato cake back into the pan, raw side down, cover and cook 8 to 10 more minutes. Slide from pan and let rest 3 – 5 minutes before serving.
2 small leeks, white and light green parts only, cut in half lengthwise, thinly sliced
1 ½ pounds russet or Yukon Gold potatoes
¾ cup grated Gruyere (or any other Alpine style cheese)
Kosher or sea salt
In a medium size cast iron fry pan heat 2 tablespoons of olive oil over medium low heat. Add the leeks and a big pinch of salt. Cook, stirring often, until leeks are silky and lightly browned (about 20 minutes). Remove from pan.
Rinse the potatoes well, but don’t peel. Shred on a box grater. Place shredded potatoes on a clean dishtowel and sprinkle with another generous pinch of salt and a few grinds of pepper. Toss potatoes with your hands to season. Gather the towel corners together and twist (over a bowl or sink) to remove as much of the moister as possible.
In the still warm fry pan, heat 2 tablespoons of olive oil over medium heat. Add half the shredded potatoes in an even layer, pressing them into the pan. Add leeks and cheese in an even layer. Add remaining potatoes and press into top of pan. Cover the pan and cook until potatoes are golden brown on the bottom (peek with a spatula), 8 to 10 minutes. Turn a plate (larger than the pan) over on top of the potatoes. Place your hands firmly on top of the plate and carefully flip the pan so the potato cake is on the plate.
Heat remaining oil until shimmering. Slide the potato cake back into the pan, raw side down, cover and cook 8 to 10 more minutes. Slide from pan and let rest 3 – 5 minutes before serving.