Sicilian Potato Cake

There are two cook books I go to when I want to try something new and I can’t deal with a disappointment of the dish not working out. One is the pasta book from Dino D’angelo (actually all his books are great I would cook blindly anything from his books any time)

The other one is the 101 Mediterranean Dishes from GoodFood magazine, which recently is even available on Kindle.

This savory potato cake is one of the 101 Mediterranean recipes.  It tastes great warm but would be good cold too – nice picnic food. I’ve changed up the recipe a bit and below is my version.


1.3kg floury potatoes
175gr pancetta
250ml milk
4 eggs, beaten
2 garlic cloves (crushed)
200g Parmesan, grated
85 g provolone cheese diced (I went with strong fondue cheese because I have no idea what povolone cheese is and they didn’t have it in the store anyway)
140g mozzarella, diced
50g of breadcrumbs (which I didn’t have so I used semolina to spread around the baking form)
handful of basil and thyme leaves


  1. pre-heat oven to 170 C
  2. peel potatoes and boil them until ready
  3. meanwhile fry pancetta until golden
  4. mash potatoes and mix it with pancetta, milk, eggs, all the cheese, basil and garlic
  5. Butter baking tin (23cm/9inch) Coat the bottom and the sides with breadcrumbs/semolina and fill with potato mixture. Smooth the surface and put more breadcrumbs/semolina on the surface
  6. Bake for 1 hour and 10 minutes (mine took good 2 hours). The middle of the cake should still be a bit soft (“with a slight wobble in the middle”). Let the cake rest (aka take it out of the oven and let it cool down without doing anything to it) for 5 minutes
  7. slide it onto a plate and sprinkle with thyme leaves




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