And here’s another little gem you might enjoy. It’s a video I entered to Paula Deen’s Philly Cream Cheese contest but with a little comic relief added.
Do not be fooled by the sillyness – this is an amazing recipe! In fact, it’s quite possibly the best potato dish I have ever tasted. Creamy mashed potatoes layered with some herbed cream cheese and parmesan cheese. Topped with sauteed leeks and chopped bacon this torte is baked to perfection. I guarantee you will love it as much as I do!!!
And here’s the recipe:
- Prep time: 25 minutes | Cook time: 35 minutes | Total time: 60 minutes | Servings: 8
- 8 medium russet potatoes, approx. 5 lbs
- 1 stick softened butter
- 1 cup(s) of heavy cream, heated. You may need to add more or less, depending on the starchiness of the potatoes
- 8 ounce(s) of Philadelphia cream cheese
- 2 tbsp. of chopped fresh parsley
- 2 tbsp. of chopped fresh chives
- 1/2 tsp. of dried dill
- 1/2 tsp. of dried oregano
- 1/2 tsp. of dried basil
- 1 tbsp. of granulated garlic powder
- 3/4 cup(s) of grated parmesan cheese
- 4 medium stalks fresh leeks, sliced and washed thoroughly
- 1/2 stick butter
- 3 tbsp. of olive oil
- 8 slices of pre-cooked bacon
- 1/2 tsp. of each, salt and pepper to taste
- 1 non-stick cooking spray for pan
- 2 eggs
Steps
- Peel potatoes, cut into small chunks and boil in salt water until tender – approx. 10 minutes. (Remember, the smaller you cut the potatoes, the faster they will cook).
- While potatoes are simmering, prepare leeks. Cut dark green tops off. Slice the rest of the leeks thinly and wash well.
- Sautee leeks in 1/2 cup butter and 3 tbsp. olive oil until tender, approx. 10-15 minutes.
- Chop the pre-cooked bacon into thin strips, set aside.
- Next, heat the contents of one 8 ounce package of cream cheese in microwave for 30 – 45 seconds to soften.
- Mix, then add the parsley, chives, dill, oregano, basil and garlic powder. Mix well to incorporate, set aside.
- Drain cooked potatoes well, add butter, cream and eggs. Whip well until fluffy. Time to assemble the 3 Layer Potato Torte:
- To assemble the 3 Layer Potato Torte:
- Spray the sides and bottom of a spring form with non-stick cooking spray. Spread half of the mashed potatoes on bottom of spring form.
- Add the cream cheese mixture – spread evenly over potatoes.
- Next, top the cream cheese layer with the parmensan cheese, spreading the cheese out evenly.
- Now spread the remaining mashed potatoes on top of the cheese.
- To finish, top the potato torte with the sauteed leeks and the chopped bacon.
- Bake at 375 -400 degrees for approx. 35 minutes, until golden and heated through.
2 Comments
The German and the Aussie stir it up! 