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When I'm looking for a cozy bite without much work, I whip up some stuffed potato cakes with gooey cheese inside. They're crispy on the outside, melty in the middle, and super easy to throw together using just a couple of main things, a splash of olive oil, and whatever simple seasonings you've got. They make for a quick meal or a snack everyone will want to share.
When I whipped these up for the first time, my kids wouldn't quit talking about them—they've turned into a Saturday night tradition for movie nights around here.
Delicious Ingredients
- Olive oil: Drizzle or brush your pan with this to keep things crisp and avoid sticking. If you have extra virgin olive oil, use it
- Fontina or mozzarella: Pick cheese that melts easily for a satisfying middle. The fresher the chunk, the better—chop into cubes so every cake gets its fair share
- Salt and pepper: Don’t skip these—taste your mashed potatoes before shaping just to check
- Potato starch or corn starch: Makes the dough hold together without needing flour. For a stretchier dough, potato starch does the trick
- Gold potatoes: Grab ones that are smooth-skinned and firm. They get nice and creamy, and their sweet taste really pops here
Easy Steps
- Serve and Enjoy:
- Cool the potato cakes for a few minutes so the cheese has time to settle. Dig in while they're still warm, or dip into your go-to sauce
- Brown in the Pan:
- Heat some olive oil in your favorite pan over medium-high. Lay the cakes down and cook for three or four minutes per side until both are crisp and golden. If they're browning too quick, just lower the heat. Flip and cook the other side so the cheese melts
- Shape Each Cake:
- Take about a quarter cup of dough, roll into a ball, flatten with your hands, tuck a few little chunks of cheese inside, pinch the edges to close things up, then squish into a thick disc. Do this until you use up your dough
- Mash and Mix Up:
- Get rid of all the water, then toss the potatoes in a big bowl. Mash them with a fork but keep a few lumps for texture. Sprinkle in starch, salt, and pepper. Use your hands to mix it all together until smooth
- Cook the Potatoes:
- Chop peeled potatoes into smaller pieces. Put them in a pot with water so they're covered, toss in a teaspoon of salt, boil, and let them go for about ten minutes until you can easily poke them with a fork
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I always sneak fontina cheese in the center. It's a little trick I learned from my grandma, who’d pop a cheesy surprise inside every mashed potato patty she made—the best part was biting through the crisp edge to that melty middle.
Leftover Storage
Tuck extra potato cakes in the fridge for up to three days; stack with parchment between each in an airtight box. To warm them up, toss them in a skillet with oil on low, or pop them in the oven to bring the crisp back. Microwaving is speedy, but you’ll lose some of that crunch.
Swap Options
No gold potatoes? Russets work too, but your cakes will be fluffier. You can use corn starch instead of potato starch, just match the amount. Any cheese that melts well is fair game—from provolone to mild cheddar or even plant-based options. If you’re out of olive oil, just use canola or sunflower oil.
Ways to Serve
Spoon over a tomato dipping sauce or try with garlic yogurt dip for a snack. They go great alongside fresh salads or a plate of simply steamed veggies. Make mini versions for party trays, or pack them cold or at room temp for grab-and-go lunches.
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A Bit of Background
You’ll see potato cakes in all sorts of cuisines, from Ireland’s boxty to Polish placki. This version borrows from savory, cheesy snacks you find all over Europe—and what I love most is how you don’t need any fancy skills for a nostalgic, homey treat.
Recipe FAQs
- → Which cheese is best to use?
Fontina gives a creamy, rich result, but mozzarella is a great option too if you want a milder taste with a good melt.
- → Can I pick another type of potato?
Yes, Yukon Gold or russet varieties work well as they’re starchy and create a smooth base for the dough.
- → Why do the cakes sometimes break apart?
Make sure the mashed potatoes are super smooth and well-mixed with the starch. Also, keep the cheese pieces small and manageable.
- → Can they be made ahead of time?
Yes, you can shape the patties in advance and chill them. Cook them fresh for the best texture and taste.
- → What kind of pan should I use?
A non-stick skillet or griddle is ideal. Just add a little olive oil to help them crisp up without sticking.
- → How do I store leftovers?
Store any extras in the fridge in an airtight container. Reheat them in a pan to bring back the crispy edges.