Invisible Potato and Cheese Cake | How Tasty Channel

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine is often cheaper.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water is the most economical option.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber, while all-purpose flour is often cheaper.

In a medium size bowl, whisk the Eggs with Salt and Pepper until foamy and pale.

Add the Milk and sift in the flour and Baking Powder: whisk until combined. Set aside until prepare the potatoes.

Peel the Potatoes and soak them in cold water, then dry them using a kitchen towel.

Using a mandoline or a food processor, cut the Potatoes in very thin slices (about 2 mm, or as thin as possible). Dry them using a kitchen towel and place them in a very big bowl.

Add the egg mix to the sliced potatoes and, using a spatula, coat all the potatoes with the batter.

Place half of the Potato mix in a round cake pan lined with parchment paper and greased.

Layer with Raclette cheese and place on top the remaining Potato mix.

Top the cake with Parmesan Cheese, Bread Crumbs, 2 pinches of salt and butter.

Bake in preheated oven at 340° F (170° C) for about 50 minutes – 1 hour.

Cool down for at least 10 minutes, then remove from the cake pan, season with black pepper and fresh parsley and serve it.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens