Layered Potato Torte

New Day Recipes


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Compliments of Catherine St. John, owner of the Western Reserve Cooking School

Layered Potato Torte

(Serves 8-10)

  •  1 lg. egg         
  • 2 lg. egg yolks
  • 2  cups heavy cream  
  • Salt and pepper, to taste
  • Fresh nutmeg 
  • 4  lg. Russet potatoes 
  • 1 medium onion, diced
  • 1 10 oz. pkg. frozen chopped spinach, thawed and drained
  • 1 Tbs. Dijon mustard 
  • ½  lb. Gruyere cheese, grated
  • 3 lg. Red peppers, roasted & sliced
  • ½ lb. ham, julienned


In a large bowl combine the eggs, cream, salt, pepper and nutmeg.  Set aside.  Peel and rinse the potatoes in cold water and pat dry.  Slice the potatoes 1/8″ thick.  Meanwhile prepare the spinach by mixing it with the onion and the mustard.

Butter a 9×13″ casserole.  Place a layer of potatoes and grated cheese in the bottom of the pan.  Drizzle some of the cream mixture over this layer and top with a layer of spinach (using all of it).  Repeat the potato, cheese and cream then add a layer of roasted peppers and ham.  Do a final layer of potato, cheese and cream.  Top with any cheese left over.

Bake the torte at 325 degrees for about 2 hours.  The torte should be quite firm when pressed with a spatula, and the top browned.  Let rest for about 15 minutes before cutting.



Lime Spiked Sweet Potatoes

(Serves 4-6)

  •  4 Sweet potatoes
  • salt & pepper, to taste
  • Juice and zest from 1 lime
  • 3-4 Tbs. unsalted butter
  • ½ cup cream
  • A few grindings fresh nutmeg


For the Top:

  • Juice of 1 lime
  • Zest of 1 lime
  • 1 shallot, minced
  • 1 tsp sugar
  • ¼ cup canola oil
  • salt & pepper, to taste


Preheat the oven to 375 degrees.  With a fork or pairing knife pierce each sweet potato all over.  Place on a foil lined baking sheet and bake for 45-60 minutes our until they can be peirced easily with a knife. 

Remove from the oven and allow to cool enough to handle them.  Meanwhile in a small sauce pan heat the cream with the butter until the butter has melted and the cream is hot.  Do not boil.

While still warm cut them in half and scoop out the centers and place in a food processor.  Add the lime juice and lime zest.  Sprinkle in some salt and pepper.  Place the lid on the food processor and puree the potatoes.  Slowly pour in the cream and butter mixture.  Blend until smooth.  Add the nutmeg, blend again and taste for salt and pepper.

Transfer the mixture to a casserole dish, cover and keep warm until ready to serve.

In a small bowl combine the lime juice, zest, shallot, sugar, canola oil, salt and pepper.  Whisk together.

Serve the sweet potatoes with a spoonful of the vinaigrette on top.


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