In a skillet, heat olive oil and butter over medium heat.
Add the potato cakes, filling side up, and cook until the bottoms are golden brown (about 4–5 minutes).
Bake to Finish:
Transfer the seared potato cakes to a baking dish.
Add a splash of water or broth to the pan (just enough to cover the bottom), cover with foil, and bake at 180°C (350°F) for 25–30 minutes, or until the potatoes are tender throughout.
Garnish and Serve:
Sprinkle with fresh herbs if desired, and serve hot.
Serving and Storage Tips
Serving: These potato cakes pair well with a crisp green salad or roasted vegetables. Serve as an appetizer or a satisfying side dish.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 180°C (350°F) for 10–15 minutes to retain crispness.
Variations
Vegetarian: Omit the ham and add sautéed mushrooms or caramelized onions.
Spicy Kick: Mix a bit of Dijon mustard or chili flakes with the cheese before stuffing.
Herbaceous: Add chopped herbs like thyme or rosemary to the potato base for extra flavor.
FAQs
Q: Can I make these ahead of time?
Yes! Prepare and stuff the potatoes, then sear them. Store them covered in the fridge for up to 24 hours before baking.
Q: Can I freeze these potato cakes?
It’s best not to freeze them, as the texture of the cheese and potato may change. Fresh is best.
Q: What can I use instead of Laughing Cow cheese?
Any soft, spreadable cheese such as Boursin, cream cheese, or goat cheese will work well.
ADVERTISEMENT
