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Prep Time:
35 mins
Cook Time:
1 hr 45 mins
Additional Time:
25 mins
Total Time:
2 hrs 45 mins
Servings:
8
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Ingredients
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cooking spray
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2 1/2 pounds Yukon gold potatoes, peeled
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1 1/2 cups shredded low-moisture part-skim mozzarella cheese, (about 6 ounces)
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1 1/2 cups shredded Swiss cheese (about 6 ounces)
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3/4 cup grated Parmesan cheese, divided
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2 large eggs
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2 1/2 teaspoons kosher salt
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1/2 teaspoon freshly ground black pepper
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1/2 cup all-purpose flour
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1/3 cup whole milk
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2 tablespoons thinly sliced chives, plus more for garnish
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1 teaspoon baking powder
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1 tablespoon Italian-seasoned breadcrumbs
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flaky sea salt
Directions
Gather all ingredients.
Robby Lozano / Food Styling: Amanda Hostein / Prop Styling: Keoshia McGhee
Preheat the oven to 350 degrees F (180 degrees C). Spray a 9-inch springform pan with cooking spray and set it on a large rimmed baking sheet. Soak peeled potatoes in a large bowl of cold water for at least 15 minutes or up to 30 minutes.
Robby Lozano / Food Styling: Amanda Hostein / Prop Styling: Keoshia McGhee
Meanwhile, toss together mozzarella, Swiss, and 1/2 cup Parmesan cheese in a bowl until evenly combined; set aside.
Robby Lozano / Food Styling: Amanda Hostein / Prop Styling: Keoshia McGhee
Whisk together eggs, salt, and pepper in a large bowl until just lightened in color and foamy, about 1 minute. Whisk in flour, milk, chives, and baking powder; set aside until ready to use.
Robby Lozano / Food Styling: Amanda Hostein / Prop Styling: Keoshia McGhee
Drain potatoes and pat dry with a clean kitchen towel; using a mandoline, slice potatoes into 1/8-inch-thick slices and pat sliced potatoes dry.
Robby Lozano / Food Styling: Amanda Hostein / Prop Styling: Keoshia McGhee
Fold sliced potatoes into egg mixture until evenly coated.
Robby Lozano / Food Styling: Amanda Hostein / Prop Styling: Keoshia McGhee
Transfer 1/3 of potato mixture into the bottom of the prepared pan, firmly pressing down into a flat, even layer; sprinkle evenly with 1/2 of cheese mixture. Repeat layering 1 time, ending with potato mixture and gently pressing down in between each layer; leave excess egg mixture in the bowl and discard.
Robby Lozano / Food Styling: Amanda Hostein / Prop Styling: Keoshia McGhee
Sprinkle top evenly with bread crumbs and remaining 1/4 cup Parmesan. Cover tightly with aluminum foil.
Robby Lozano / Food Styling: Amanda Hostein / Prop Styling: Keoshia McGhee
Bake in the preheated oven until potatoes are tender when pierced with a wooden pick, about 1 hour 45 minutes. Remove foil during the last 45 minutes.
Robby Lozano / Food Styling: Amanda Hostein / Prop Styling: Keoshia McGhee
Remove from the oven. Let cool in the pan on a wire rack for 10 minutes. Run an offset spatula or butter knife along edges of pan. Remove sides of the springform pan.
Robby Lozano / Food Styling: Amanda Hostein / Prop Styling: Keoshia McGhee
Garnish with chives and flaky salt; slice and serve.
Robby Lozano / Food Styling: Amanda Hostein / Prop Styling: Keoshia McGhee
Recipe developed by Amanda Holstein and tested by Elizabeth Mercosh.
I Made It
Nutrition Facts (per serving)
316
Calories
11g
Fat
40g
Carbs
15g
Protein
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Nutrition Facts
Servings Per Recipe
8
Calories
316
% Daily Value *
Total Fat
11g
14%
Saturated Fat
6g
31%
Cholesterol
77mg
26%
Sodium
781mg
34%
Total Carbohydrate
40g
15%
Dietary Fiber
3g
12%
Total Sugars
3g
Protein
15g
31%
Vitamin C
14mg
16%
Calcium
336mg
26%
Iron
2mg
13%
Potassium
839mg
18%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
