Cheesy Potato Cake With Mortadella: A Mashed Potato Base Baked Under Onion and Melted Cheese

This hearty oven-baked potato cake is a good choice for a filling family dinner. Mashed boiled potatoes, sautéed onion, Italian mortadella and stretchy cheese are layered into one pan, using everyday ingredients.

At a Glance

• Prep time: 25 min
• Baking time: 20 min
• Total time: 45 min
• Servings: 6 (9-inch / 22–24 cm round pan)
• Difficulty: Easy
• Best for: a hearty family dinner
• Make ahead: yes – you can boil the potatoes ahead
• Storage: refrigerator, in an airtight container, up to 3 days
• Serving tip: with a fresh vegetable salad
• Main ingredient: boiled potatoes

Ingredients

Instructions

1. Peel the potatoes, cut them into thick rounds and boil in salted water until tender. Drain them and set aside about 10 to 12 rounds for layering later.
2. Mash the remaining potatoes in a bowl with a fork. Add about 3.5 oz (100 g) of the shredded cheese, the two eggs, red pepper flakes and ground black pepper.
3. Mix thoroughly until the mixture is uniform and compact.
4. Cut the onion into half-moons. Melt the butter in a skillet and sauté the onion until golden, lightly salting it.
5. Line a 9-inch (22–24 cm) round baking pan with parchment paper. Run the paper under water first and squeeze it out; it will fit the pan better.
6. Spread the potato mixture evenly over the bottom of the pan.
7. Top the potato base with the sautéed onion, arrange the reserved potato rounds over it and cover them with slices of mortadella.
8. Sprinkle the whole surface generously with the remaining shredded cheese.
9. Place the pan in an oven preheated to 350°F (180°C) and bake for about 20 minutes, until the cheese melts and turns golden.
10. Remove the cake from the pan and garnish with halved cherry tomatoes and chopped scallion before serving.

Video Recipe

Tips & Storage

• If you are cooking for small children, leave the red pepper flakes out of the recipe.
• The potato cake slices best if you let it cool slightly after baking, so the flavors come together and the mixture firms up.
• Instead of mortadella you can use your favorite good-quality ham or a mild dry salami.

Frequently Asked Questions (FAQ)

• How long does the potato cake with cheese and mortadella keep in the fridge? It keeps for 2–3 days in an airtight container in the refrigerator.
• What can I use instead of mortadella in this potato cake? Another good-quality ham, salami or even bacon for a different flavor.
• Why is my potato cake too soft and not set? The cake may have been underbaked, or the potatoes were not drained well enough before mixing with the other ingredients.
• Can I assemble the potato cake ahead and just bake it later? Yes. Layer the cake in the pan a day ahead and let it stand at room temperature for a short while before baking.

The recipe is based on a version by Ricette di Casa Mia, adapted by the We Cook With Love team.

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