Potato Layer Cake

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* Exported from MasterCook *

 

Potato Layer Cake

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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3/4 cup cooked diced butternut squash

1 cup minced shallots

1/4 cup finely diced celery

1/2 cup finely diced carrot

1 tablespoon olive

8 ounces tempeh -- crumbled

8 cloves garlic -- sliced paper-thin

1/4 cup light vegetable stock

1/4 cup minced fresh tarragon

1 1/4 teaspoons salt

2 1/2 pounds russet potatoes

3 tablespoons melted butter or oil

 

Yield: 4 servings * Prep Time: 30 minutes * Cooking Time: 45 minutes

 

Pommes Anna is a classic French potato cake served as a side dish. Here I reduce

the amount of butter usually called for in the traditional version and fill the

cake with a slightly sweet tempeh stuffing. It may be prepared as one large cake

or in individual pot-pie pans for individual servings.

 

1. Puree the squash in a food processor fitted with the metal chopping blade or

a blender, then set this aside. In a skillet over medium heat, saute the

shallots, celery, and carrot in the olive oil, stirring often, until the

shallots are soft, about 8 minutes. Stir in the tempeh, I tablespoon of the

sliced garlic, and the vegetable stock. Reduce to a simmer and cook for 15

minutes or until the stock has reduced to a glaze. Remove the skillet from the

heat and stir in 3/4 teaspoon salt and 2 tablespoons of tarragon, then blend in

the pureed squash. This filling may be prepared up to 2 days in advance, if

refrigerated in an airtight container.

 

2. Peel the russet potatoes and slice them into 1/4-inch-thick rounds. Place the

slices in a bowl of cold water as you work to prevent them from discoloring. The

potatoes can be sliced and refrigerated in water for up to 8 hours before

proceeding with the recipe.

 

3. Preheat the oven to 375F. Generously butter the bottom and sides of a 9-inch

pie plate or 4 pot-pie pans. Drain the potatoes and place them, in a single

layer, on one or more clean kitchen towels. Pat the slices of potato to dry them

as thoroughly as possible. Transfer the potatoes to a large mixing bowl and mix

in the remaining garlic, 2 tablespoons tarragon, and 1/4 teaspoon salt. Toss to

combine. Arrange a layer of potato slices in the bottom of the pie pan so that

they form an overlapping, flower-like pattern. Top this with half of the

remaining potato mixture. These slices need not be arranged neatly, but should

be pressed firmly down once they are in place. Arrange an even layer of the

tempeh filling over the potatoes, then add the remaining potatoes. Again, press

the potatoes down firmly into the pie pan. Drizzle any remaining butter over the

potatoes.

 

4. Heat a burner to medium-high and place the pan directly over the heat. Cook,

turning the pan often, for about 4 minutes, to brown the potatoes. Place the pie

pan on the bottom rack of the preheated oven and bake, covered, for 45 minutes,

or until a knife inserted in the center feels no resistance. Remove the cake

from the oven and allow to cool for 5 minutes. Run the blade of a metal spatula

or a thin paring knife around the edge of the potato cake. Place a 10-inch

serving plate over the pie pan and, holding the rim of the pan to the plate,

invert the cake onto the plate. Briskly shake the pie pan several times to be

certain that the cake has unmolded properly. Remove the pie pan and serve.

 

 

 

Source:

" ISBN 0-89594-738-2 "

 

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Per Serving (excluding unknown items): 375 Calories; 5g Fat (10.8% calories from

fat); 18g Protein; 69g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 692mg

Sodium. Exchanges: 4 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0