2 lg Baking potatoes
3/4 lb Montasio cheese
2 tb Unsalted butter
Salt; to taste
Freshly-ground black pepper;
-to taste
In water to cover, boil the potatoes in their skins for 25 to 30 minutes,
keeping them on the firm side. While the potatoes cook, remove rind from
the Montasio and cut the cheese in small dice. When the potatoes are cool
enough to handle but still warm, peel and slice them 1/4-inch thick. Melt
the butter in a 10-inch nonstick skillet. Turn off the heat, arrange the
potatoes, slightly overlapping the slices, in concentric circles, working
from the center outward and covering the bottom of the pan. Season with
salt and pepper, sprinkle evenly with cheese, and cook, covered, over
moderate heat until browned on the bottom, about 8 minutes. Invert a large
plate over the uncovered pan and then invert the potato cake onto the
plate. Slide potato cake back into pan and cook uncovered until the cheese
browns, about 8 minutes longer. Once again invert the potato cake onto the
plate and pat it with paper towels to remove any excess grease. Cut into 4
wedges and serve. For a more appealing presentation, the ingredients can be
divided into four parts, cooked separately in 5-inch pans, and served as
individual cakes. This recipe yields 4 servings.
Yields
4 servings
