Foods of the World Forum Homepage
Forum Home Forum Home > The US and Canada > The Pacific Northwest and Alaska
  New Posts New Posts RSS Feed - Idaho Potato Cake
  FAQ FAQ  Forum Search   Events   Register Register  Login Login

This site is completely supported by donations; there are no corporate sponsors. We would be honoured if you would consider a small donation, to be used exclusively for forum expenses.



Thank you, from the Foods of the World Forums!

Idaho Potato Cake

 Post Reply Post Reply Page  12>
Author
Message
got14u View Drop Down
Chef's Apprentice
Chef's Apprentice
Avatar

Joined: 27 January 2010
Location: United States
Status: Offline
Points: 342
Post Options Post Options   Thanks (0) Thanks(0)   Quote got14u Quote  Post ReplyReply Direct Link To This Post Topic: Idaho Potato Cake
    Posted: 29 December 2010 at 18:52

I wanted something different today, so I found a recipe out of a Paul Prudhomme cook book called "Seasoned America" I have never had anything bad come from any of his cook books, and I think he could be one of the top chefs eve - just my 2 cents....


The recipe I tried was an Idaho Potato Cake. It reminds me of a quiche in a way, but it's in a little more "stick to your ribs" category. It's kind of a long process, but worth it.


Here's the recipe:

  • 4 large potatoes peeled and cut
  • 8 slices bacon diced
  • 4 TBS unsalted butter
  • 2 medium onions thinly sliced
  • 3 eggs
  • .5 cup heavy cream
  • 1 cup Monterey jack cheese
  • 1 cup grated mozzerella cheese 

Cook potatoes in a large pot of boiling water until tender, about 15-20 minutes. Drain, pat dry, and slice very thin. Set aside.

Place bacon in large skillet over high heat, cook 6 minutes. Reducer the heat to medium and cook until bacon is browned and crisp, about 2 minutes. Remove bacon with slotted spoon and set aside.  Pour bacon drippings into a cup, add butter, and stir until the butter melts.

Pre-heat oven to 400*

Layer the sliced potatoes and onions in a large skillet, starting with potatoes and alternating the layers. Sprinkle choice of seasoning on every layer of onions. About 6 layers in all.

Pour bacon/butter mixture over the potatoes and onions. Place skillet over high heat and cook for 5 minutes. Then place small skillet on top for weight, cook about 7 minutes. Remove the top skillet and cook until the bttm is crisp. About 3-5 minutes. Transfer skillet to oven and bake for 15 minutes.

Meanwhile beat the eggs, cream, and a dash of seasoning in a small bowl until frothy.

Remove potatoes, reduce oven to 350*. Pour egg mixture over cake sprinkle bacon, and cheese over top. Bake until cheese is melted, about 20-25 minutes.

Here are some pictures to the process:


Here you can see the layer of potatoes, then onions, then repeated over again:




Here we are, all layered and cooking now to crisp up the bottom:



After 5 minutes of cooking you start to apply pressure. Here is my pressure system…lol:



Next, it goes into the oven for 15 minutes (this they are coming out of the oven):



Now a mix of eggs and heavy cream gets poured over it, then a nice helping of cheese and bacon tops it all:



Next. put it back in to the oven for about another 20-25 minutes.


Here is the finished product once it is done:







Thanks for looking ! 

Jerod

Life's hard, it's even harder when your stupid.
Back to Top
Sponsored Links


Back to Top
Boilermaker View Drop Down
Chef
Chef
Avatar

Joined: 23 July 2010
Location: Marietta, GA
Status: Offline
Points: 680
Post Options Post Options   Thanks (0) Thanks(0)   Quote Boilermaker Quote  Post ReplyReply Direct Link To This Post Posted: 29 December 2010 at 19:02
Damn!  That's looks fantastic.  It has it all, taters, onions, eggs, bacon.  I'd slather that in Tabasco sauce and eat the whole pan.  Yum!

I'd love to hear more about the enameled pot. Please do tell.
Back to Top
Hoser View Drop Down
Admin Group
Admin Group
Avatar

Joined: 06 February 2010
Location: Cumberland, RI
Status: Offline
Points: 3385
Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 30 December 2010 at 01:18
Awesome looking dish! Kind of a cross between a quiche and scalloped potatoes.
Sure does look tasty...I'm going to want to try this one.
Go ahead...play with your food!
Back to Top
got14u View Drop Down
Chef's Apprentice
Chef's Apprentice
Avatar

Joined: 27 January 2010
Location: United States
Status: Offline
Points: 342
Post Options Post Options   Thanks (0) Thanks(0)   Quote got14u Quote  Post ReplyReply Direct Link To This Post Posted: 30 December 2010 at 07:50
The enamel pot is a Lodge cast iron pot. I think I got it from Wal-mart but not positive. I love this thing,it works good for almost everything. It also seems to stand up pretty good to abuse. My kids do the dishes mainly and are pretty rough on things, so it did get a chip in it but I'm sure that is the reason. Ya gotta check them out, heres a link for ya guys. 

http://www.amazon.com/Lodge-EC6D43-Enameled-Cast-Iron-6-Quart/dp/B000N501BK
Jerod

Life's hard, it's even harder when your stupid.
Back to Top
Hoser View Drop Down
Admin Group
Admin Group
Avatar

Joined: 06 February 2010
Location: Cumberland, RI
Status: Offline
Points: 3385
Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 31 December 2010 at 02:35
Originally posted by got14u got14u wrote:

The enamel pot is a Lodge cast iron pot. I think I got it from Wal-mart but not positive. I love this thing it works good for almost everything.

I have a couple of Lodge pots that I use a lot...They are cheap to buy, and tough as nails. My Dutch oven is my favorite.
Go ahead...play with your food!
Back to Top
got14u View Drop Down
Chef's Apprentice
Chef's Apprentice
Avatar

Joined: 27 January 2010
Location: United States
Status: Offline
Points: 342
Post Options Post Options   Thanks (0) Thanks(0)   Quote got14u Quote  Post ReplyReply Direct Link To This Post Posted: 08 March 2011 at 07:40
I hope all of you enjoy it...I am planning on making it again, maybe this weekend
Jerod

Life's hard, it's even harder when your stupid.
Back to Top
Hoser View Drop Down
Admin Group
Admin Group
Avatar

Joined: 06 February 2010
Location: Cumberland, RI
Status: Offline
Points: 3385
Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 08 March 2011 at 17:09
This will be served at Casa Hoser tomorrow evening.Thumbs Up
Go ahead...play with your food!
Back to Top
got14u View Drop Down
Chef's Apprentice
Chef's Apprentice
Avatar

Joined: 27 January 2010
Location: United States
Status: Offline
Points: 342
Post Options Post Options   Thanks (0) Thanks(0)   Quote got14u Quote  Post ReplyReply Direct Link To This Post Posted: 11 March 2011 at 14:27
well how was it bud???
Originally posted by Hoser Hoser wrote:

This will be served at Casa Hoser tomorrow evening.Thumbs Up
Jerod

Life's hard, it's even harder when your stupid.
Back to Top
Hoser View Drop Down
Admin Group
Admin Group
Avatar

Joined: 06 February 2010
Location: Cumberland, RI
Status: Offline
Points: 3385
Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 11 March 2011 at 15:30
Originally posted by got14u got14u wrote:

well how was it bud???
Originally posted by Hoser Hoser wrote:

This will be served at Casa Hoser tomorrow evening.Thumbs Up


It was terrific Jerod...check out the post
Go ahead...play with your food!
Back to Top
TasunkaWitko View Drop Down
Admin Group
Admin Group
Avatar

Joined: 25 January 2010
Location: Chinook, MT
Status: Offline
Points: 8918
Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 24 March 2011 at 09:20
and here we go ~ since the preparations have already been covered very well, i simply chose shots of the potato cake when it was finished.
 
here we are right out of the oven:
 
 
for some reason, possibly the steam, i couldn't quite get a good focus on this shot. i took maybe half a dozen pictures, but this one was the best. even with the slight lack of focus, you can see just how good this is!
 
i couldn't decide between the next two pictures, so i decided to include both:
 
 
this turned out very well, considring the humble ingredients we used, including cheap (but still hardwood-smoked and thick-sliced) bacon, our own potatos that we grew last year out at my parents' place and so on.
 
 
even the cheese looks really good, in spite of it being the cheap, end-of-the-pay-period, store-brand cheese that i used. we used equal amounts of cheddar and mozzarella cheese for this, and while i prefer my cheese to be a little more toasty-golden-brown, this was very good.
 
and a plated pic:
 
 
we got three layers each of thinly-sliced potatoes and onions in this cake, and a little leftover bacon to make a small layer in the middle. each layer had its own qualities; the lower ones, closer to the heat, were crispy-browned and savory while the upper ones took advantate of the egg and cheese mixture in order to produce a wonderful, gooey mess.
 
all-in-all, this was a great meal that even had mrs. tas finishing everything on her plate. i am sure that this will be made again in casa de tasunkawitko!
If you are a visitor and like what you see, please click here and join the discussions in our community!
Back to Top
TasunkaWitko View Drop Down
Admin Group
Admin Group
Avatar

Joined: 25 January 2010
Location: Chinook, MT
Status: Offline
Points: 8918
Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 15 April 2011 at 07:17
jerod - this one continues to be a favourite at casa tasunkawitko - my wife has requested it three times since we first made it above, and it gets betterr every time ~
 
one thing i've noticved is that if you get the potatoes on, you can get the rest of the prep work done (onions sliced, bacon browned, cheese grated etc. in just enough time for them to finish boiling. afer that, all you have to do is drain, dry and cut them, and you're good to go!
If you are a visitor and like what you see, please click here and join the discussions in our community!
Back to Top
got14u View Drop Down
Chef's Apprentice
Chef's Apprentice
Avatar

Joined: 27 January 2010
Location: United States
Status: Offline
Points: 342
Post Options Post Options   Thanks (0) Thanks(0)   Quote got14u Quote  Post ReplyReply Direct Link To This Post Posted: 15 April 2011 at 07:50
It's all about the timing isn't it...Glad you and the family like this
Jerod

Life's hard, it's even harder when your stupid.
Back to Top
Boilermaker View Drop Down
Chef
Chef
Avatar

Joined: 23 July 2010
Location: Marietta, GA
Status: Offline
Points: 680
Post Options Post Options   Thanks (0) Thanks(0)   Quote Boilermaker Quote  Post ReplyReply Direct Link To This Post Posted: 09 May 2011 at 20:29
I'm gonna be making this soon.  I think I'd could eat the entire pan in one sitting.
Back to Top
TasunkaWitko View Drop Down
Admin Group
Admin Group
Avatar

Joined: 25 January 2010
Location: Chinook, MT
Status: Offline
Points: 8918
Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 09 May 2011 at 20:40
believe me, you will want to - this is some great stuff!
If you are a visitor and like what you see, please click here and join the discussions in our community!
Back to Top
s.shooter View Drop Down
Scullery Servant
Scullery Servant
Avatar

Joined: 30 April 2011
Status: Offline
Points: 11
Post Options Post Options   Thanks (0) Thanks(0)   Quote s.shooter Quote  Post ReplyReply Direct Link To This Post Posted: 05 June 2011 at 10:36
 Ron, that looks great! I bet that could be done in a dutch oven. Will try this next weekend as I have a new D.O. to season. Sounds like just the thing.  
Back to Top
TasunkaWitko View Drop Down
Admin Group
Admin Group
Avatar

Joined: 25 January 2010
Location: Chinook, MT
Status: Offline
Points: 8918
Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 05 June 2011 at 14:43

hey, jeff - this can most likely be done in a DO. i can't see any reason why not ~ let us know how it goes and get a pic if you can!

If you are a visitor and like what you see, please click here and join the discussions in our community!
Back to Top
TasunkaWitko View Drop Down
Admin Group
Admin Group
Avatar

Joined: 25 January 2010
Location: Chinook, MT
Status: Offline
Points: 8918
Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 09 November 2013 at 09:44
Breakfast today was this - using our garden-grown potatoes, maple-cured smoked bacon and cheddar cheese, seasoned with Rich's awesome spice blend, available at www.madhunkymeats.com.

It was awesome as always, and I can't thank Jerod enough for sharing this!
If you are a visitor and like what you see, please click here and join the discussions in our community!
Back to Top
MarkR View Drop Down
Chef
Chef
Avatar

Joined: 03 February 2011
Location: St. Pete FL
Status: Offline
Points: 625
Post Options Post Options   Thanks (0) Thanks(0)   Quote MarkR Quote  Post ReplyReply Direct Link To This Post Posted: 09 November 2013 at 10:08
Boy that looks good!
Mark R
Back to Top
Hoser View Drop Down
Admin Group
Admin Group
Avatar

Joined: 06 February 2010
Location: Cumberland, RI
Status: Offline
Points: 3385
Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 10 November 2013 at 02:37
I highly recommend that potato cake Mark....sit down with that and a bottle of hot sauce and you're in hog heaven.
I've made it several times and never get tired of it.
Go ahead...play with your food!
Back to Top
MarkR View Drop Down
Chef
Chef
Avatar

Joined: 03 February 2011
Location: St. Pete FL
Status: Offline
Points: 625
Post Options Post Options   Thanks (0) Thanks(0)   Quote MarkR Quote  Post ReplyReply Direct Link To This Post Posted: 10 November 2013 at 05:10
Originally posted by Hoser Hoser wrote:

I highly recommend that potato cake Mark....sit down with that and a bottle of hot sauce and you're in hog heaven.
I've made it several times and never get tired of it.
Dave, is it ok if I have a bottle of beer instead? LOLLOLLOLLOL Big smile




Yea I know, but I couldn't help it!
Mark R
Back to Top
 Post Reply Post Reply Page  12>
  Share Topic   

Forum Jump Forum Permissions View Drop Down



This page was generated in 0.077 seconds.