Potato Cake with Truffle Pesto

On the table in 80mins

Serves 4

Ingredients

  • 1kg floury potatoes 
  • 75g butter & extra to grease 
  • Splash of extra virgin olive oil 
  • 150g Italian pork sausages, skin removed   
  • 75g grated parmesan 
  • 60g Taleggio cheese, roughly chopped 
  • 2 eggs, separated  
  • 1 jar of Sacla’ Truffle Pesto 
  • Salt & pepper for tasting 
  • Breadcrumbs


Method

  1. Preheat the oven to 180°C/160°C fan. Grease an ovenproof dish or loose-bottomed cake tin with some butter and dust with breadcrumbs.  
  2. Boil the potatoes until tender.  
  3. Whilst the potatoes are cooking, heat a little oil in a small frying pan, add the sausages and cook for a few minutes, breaking them up into bitesize pieces, until cooked through and golden brown.  
  4. Drain the potatoes well and mash together with 75g of butter. Stir in the parmesan, egg yolks, sausage, Truffle Pesto, some salt & pepper to taste, and combine well together. 
  5.  Place half of the mashed potato mixture in the prepared dish or cake tin, scatter over the Taleggio cheese, then cover with the remaining mashed potato mixture. 
  6. Lightly whisk the egg whites and brush all over the top, sprinkle with breadcrumbs and dot with butter. Cover with foil and bake in the oven for 55 minutes.  
  7. After 30 minutes, remove the foil and continue to bake for about 25 minutes until the top is golden brown.  
  8. Carefully tip the potato cake out of the tin or you can serve directly from the dish. Can be enjoyed hot or cold.