Best 7 Potato And Parmesan Cake Recipes

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"Potato and parmesan cake" is a delectable dish that combines the starchy goodness of potatoes with the savory and nutty flavor of parmesan cheese. This savory cake is perfect for any occasion, whether it's a potluck, a family dinner, or a light lunch. With its golden-brown crust and fluffy interior, this dish is sure to please even the most discerning palate. Its versatile nature allows it to be served as an appetizer, a main course, or even as a side dish. Additionally, the simple ingredients and easy-to-follow instructions make it a great recipe for both experienced cooks and beginners alike. So, if you're looking for a dish that is both delicious and easy to make, then "potato and parmesan cake" is the perfect choice for you.

Check out the recipes below so you can choose the best recipe for yourself!

PARMESAN POTATO PANCAKE



Parmesan Potato Pancake image

Provided by Giada De Laurentiis

Categories     side-dish

Time 55m

Yield 4 servings

Number Of Ingredients 8

2 tablespoons olive oil, plus 1 tablespoon
1 onion, chopped
1 clove garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 pounds Yukon gold potatoes, peeled
1 cup grated Parmesan
1/2 cup chopped fresh basil leaves

Steps:

  • Warm the 2 tablespoons of olive oil in a large (12-inch diameter) nonstick pan over medium-high heat. Add the onions and cook until translucent, about 4 minutes. Add the garlic and cook until tender and fragrant, about another 2 minutes. Season the onion mixture with salt and pepper. Transfer the onion mixture to a large bowl and set aside. Reserve the pan.
  • Meanwhile, grate the potatoes in a food processor using the grating attachment blade. Use a kitchen towel to help squeeze out the water from the grated potatoes. Add the potatoes to the bowl with the onion mixture. Add the Parmesan and the basil. Stir to combine and season with additional salt and pepper, to taste.
  • Warm the remaining olive oil over high heat in the same pan that was used to cook the onions. When the pan is hot, but not smoking add the potato mixture. Use a spatula to press the mixture down into the pan firmly and evenly. Turn the heat down to medium and cook the potato mixture until the bottom is golden brown and the pancake can move in the pan, about 12 to 15 minutes. Turn the heat down to medium-low if the pancake is browning too fast in places. Place a large plate on top of the pancake and flip the pancake out of the pan. Turn the heat on the pan back up to high. When the pan is hot slide the pancake back into the pan and cook until the bottom is golden and is cooked through, about 12 to 15 minutes. Slide the pancake onto a serving platter, slice, and serve.

PARMESAN POTATOES



Parmesan Potatoes image

This is our family's favorite potato dish.

Provided by MARCI ROGERS

Categories     Side Dish     Potato Side Dish Recipes

Time 1h50m

Yield 9

Number Of Ingredients 5

½ cup grated Parmesan cheese
½ cup all-purpose flour
salt and pepper to taste
10 potatoes, peeled and cubed
½ cup butter, melted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a bag combine Parmesan cheese, flour, salt and pepper; mix well. Place potatoes in bag and shake to coat.
  • Pour butter into a 9x13 inch baking dish. Stir in potatoes.
  • Bake in preheated oven for 1 1/2 hours, stirring occasionally.

Nutrition Facts : Calories 282.7 calories, Carbohydrate 38.7 g, Cholesterol 32 mg, Fat 12 g, Fiber 2.5 g, Protein 6 g, SaturatedFat 7.5 g, Sodium 528.5 mg, Sugar 2.7 g

OVEN ROASTED PARMESAN POTATOES



Oven Roasted Parmesan Potatoes image

I have tried a lot of good roasted potato recipes, but I keep coming back to this one. I've never found one I like better! These are crispy on the outside, and soft and creamy on the inside.

Provided by bellepepper

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 45m

Yield 6

Number Of Ingredients 10

cooking spray
1 teaspoon vegetable oil, or as needed
2 tablespoons freshly grated Parmesan cheese
½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon paprika
¼ teaspoon ground black pepper
2 pounds red potatoes, halved
1 tablespoon vegetable oil, or as needed
¼ cup sour cream

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking pan or cast iron skillet with cooking spray; pour in about 1 teaspoon vegetable oil to coat the bottom.
  • Mix Parmesan cheese, salt, garlic powder, paprika, and black pepper together in a bowl.
  • Blot the cut-side of potatoes with a paper towel to remove any moisture. Place potatoes in a bowl and drizzle with 1 tablespoon vegetable oil; toss until potatoes are lightly coated. Sprinkle potatoes with Parmesan cheese mixture; toss to coat. Arrange potatoes, cut-side down, onto the prepared baking pan.
  • Bake in the preheated oven for 15 to 20 minutes. Turn potatoes to cut-side up; continue baking until golden and crispy, about 15 to 20 more minutes. Serve with sour cream.

Nutrition Facts : Calories 162.4 calories, Carbohydrate 24.9 g, Cholesterol 5.7 mg, Fat 5.8 g, Fiber 2.7 g, Protein 3.9 g, SaturatedFat 2.1 g, Sodium 233.6 mg, Sugar 1.6 g

PARMESAN POTATO BREAD



Parmesan Potato Bread image

Provided by Food Network

Time 2h45m

Yield 2 loaves

Number Of Ingredients 10

2 scant tablespoons or 2 (1/4-ounce) packages active dry yeast
2 cups warm water (about 110 degrees)
2 teaspoons salt
1 tablespoon finely minced garlic
1 tablespoon finely chopped fresh rosemary or 1 teaspoon dried rosemary
1/4 cup olive oil
2 cups coarsely shredded raw potato
1 cup finely shredded or grated Parmesan cheese
6 to 7 cups unbleached flour
Additional olive oil

Steps:

  • In a large bowl, stir yeast into water to soften. Add salt, garlic, rosemary, olive oil, potato, cheese, and 3 cups flour. Beat vigorously for 2 minutes. Gradually add flour, 1/4 cup at a time, until the dough begins to pull away from the side of the bowl.
  • Turn dough onto a floured work surface. Knead, adding flour a little at a time, until you have a smooth, elastic dough. Place dough into an oiled bowl. Turn to coat the entire ball of dough with oil. Cover with a tightly woven towel and let rise until doubled, about 1 hour.
  • Turn dough out onto a lightly oiled work surface and divide in half. Shape each half into a ball and place onto a well-greased baking sheet. Cover with a tightly woven towel and let rise until almost doubled, about 45 minutes.
  • About 10 minutes before baking, preheat oven to 375 degrees. Place a shallow pan on the bottom shelf of the oven. Just before baking, brush each loaf liberally with extra olive oil and cut a cross about 1/4-inch deep into the top. Place the bread in the oven and put 5 ice cubes into the pan on the bottom shelf. Close the door quickly to prevent steam from escaping. Bake for 25 minutes, or until the internal temperature of the loaves reaches 190 degrees. Immediately remove bread from baking sheet and cool on a rack.

SWEET-POTATO AND PARMESAN CAKE



Sweet-Potato and Parmesan Cake image

Categories     Side     Bake     Thanksgiving     Low Fat     Parmesan     Sweet Potato/Yam     Fall     Healthy     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 5

2 pounds sweet potatoes (6 to 7 inches long), peeled
1/3 cup finely grated Parmigiano-Reggiano (1 ounce)
2 tablespoons extra-virgin olive oil
3/4 teaspoon salt
1/2 teaspoon black pepper

Steps:

  • Preheat oven to 425°F.
  • Shave potatoes lengthwise into long, wide ribbons with a vegetable peeler and toss strips with remaining ingredients. Lightly oil a 9-inch metal pie pan. Arrange strips in overlapping layers radiating from center, letting slices overhang slightly if necessary.
  • Bake in lower third of oven until edges are browned, then cover edges with foil and bake until potatoes are tender and top of cake is crisp and brown, 45 to 50 minutes total.

POTATO AND PARMESAN CAKE



Potato and Parmesan Cake image

This is a great comfort-food dish to go with nearly any kind of meat or fish. It comes courtesy of the UK chef Nigel Slater.

Provided by Sackville

Categories     Potato

Time 1h

Yield 4 serving(s)

Number Of Ingredients 5

1 kg waxy potato, peeled
125 g butter
2 cloves garlic, chopped
30 g finely grated parmesan cheese
salt and pepper

Steps:

  • Slice the potatoes into very thin rounds.
  • You should almost be able to see through them.
  • Melt the butter in a small pan, then pour a little of it over the base of a shallow baking dish.
  • Cover the butter with some of the potato slices, overlapping them slightly.
  • Pour on a little more butter, then season with salt, black pepper, garlic and a sprinkling of Parmesan cheese.
  • Cover that with another layer of potatoes and seasonings, layering until you have used all the potatoes.
  • Finish with the remaining butter and another dusting of Parmesan.
  • Bake in a preheated oven at 220 C or 425 F for 45-50 minutes.
  • From time to time, press the cake down firmly with a large spatula.
  • By the end of the cooking time, the cake should be golden and sizzling around its edges.
  • Remove from the oven and leave it to settle slightly for a few minutes before serving.

Nutrition Facts : Calories 449.8, Fat 27.6, SaturatedFat 17.3, Cholesterol 73.4, Sodium 308.9, Carbohydrate 44.5, Fiber 5.5, Sugar 2, Protein 8.3

SOPHIE GRIGSON'S PARMESAN CAKE



Sophie Grigson's Parmesan Cake image

Provided by Joan Nathan

Categories     easy, appetizer

Time 45m

Yield Four to six servings

Number Of Ingredients 9

1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 ounces freshly grated Parmesan cheese
1/4 cup semolina flour
Freshly ground pepper to taste
3 ounces (6 tablespoons) unsalted butter, melted and cooled
3 large eggs, separated
3/4 cup milk

Steps:

  • Preheat the oven to 375 degrees.
  • Sift the all-purpose flour with the baking powder and salt. Add the Parmesan cheese, semolina and pepper.
  • Place in a bowl, making a well in the center. Pour in the butter, egg yolks and milk and mix vigorously.
  • Beat the egg whites until stiff and fold in.
  • Spoon into a greased, round eight-inch cake pan and bake in the pre-heated oven for 30 to 35 minutes until firm and browned. Serve cut into four to six pieces as an hors d'oeuvre with drinks or as a bread with stews to mop up the sauce, or merely toasted.

Nutrition Facts : @context http, Calories 295, UnsaturatedFat 6 grams, Carbohydrate 23 grams, Fat 18 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 10 grams, Sodium 272 milligrams, Sugar 2 grams, TransFat 0 grams

Tips:

  • For a crispy crust, make sure to preheat your oven to the highest temperature possible and use a baking sheet that is lightly greased or lined with parchment paper.
  • To ensure that the potato and parmesan cake is cooked evenly throughout, use a sharp knife to score the top of the cake before baking.
  • If you don't have a food processor, you can grate the potatoes and parmesan cheese by hand. Just be sure to grate them finely so that they will bind together well.
  • Feel free to experiment with different herbs and spices to add flavor to the cake. Some good options include garlic powder, onion powder, paprika, and thyme.
  • Serve the potato and parmesan cake warm with your favorite dipping sauce. Some good options include marinara sauce, pesto, or ranch dressing.

Conclusion:

The potato and parmesan cake is a delicious and versatile dish that can be served as an appetizer, main course, or side dish. It is easy to make and can be customized to your own taste. So next time you are looking for a new recipe to try, give this one a try. You won't be disappointed!

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