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Ingredients:
Unsalted butter, softened (for
the pan)
2 lb. boiling potatoes, such as round
whites from Maine or Long Island
1 heaping tbsp. coarse sea salt
4 tbsp. unsalted butter, softened
1 med. onion, finely chopped
Sea salt and freshly ground black
pepper to taste
Freshly grated nutmeg to taste
4 lg. egg yolks
4 oz. unsmoked salt-cured ham, such
as prosciutto, coarsely chopped
1/4 c. fresh chives, snipped with a scissors
Direction:
1. Preheat the oven to 300
degrees. Coat the bottom and sides of the cake pan with
butter. Set aside. 2. Peel and rinse the potatoes. Place in a
saucepan, and cover generously with cold water. Add the salt
and cook over moderate heat -- do not boil -- until a skewer
inserted in a potato comes away easily, about 20 minutes. 3.
Meanwhile, in a medium skillet, combine 1 tablespoon of the
butter and the onions over moderate heat. Season lightly, and
cook until the onions are soft and translucent, 3 to 4
minutes. Set aside. 4. As soon as the potatoes are cooked,
drain them well. Pass them through the fine grid of a food
mill into a large mixing bowl. (If the potatoes are large, you
may want to halve or quarter them before passing through the
mill.) With a wooden spoon, stir in the nutmeg, the remaining
3 tablespoons butter, and the egg yolks, one at a time.
Continue stirring vigorously until the butter and egg yolks
are thoroughly incorporated. The mixture will be thick and
slippery. 5. Fold the onions, ham, and chives into the potato
mixture. Transfer the mixture to the cake pan, and smooth it
out with the back of a spoon. Place it in the center of the
oven and bake, uncovered, until the potato cake is firm and
the top is browned, 45 to 50 minutes. 6. Remove the potato
cake from the oven and transfer it, browned-side up (for the
golden top side is the prettier), to a large platter. Slice
into wedges and serve warm or at room temperature. Yield: 6 to
8 servings. VARIATION: For very pretty individual potato
cakes, bake these in nonstick muffin tins. Alternatively, bake
the cake in a single 10 1/2-inch round porcelain baking dish.
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For
Details about Ingredients , check your nearest American Store
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