CookEat Recipe
Potato Tortino with Balsamella
A shallow baked potato cake enriched with a firm butter-and-flour sauce, Parmesan and eggs.
Method
Steps
Step 1
Gather the ingredients: 500 g floury potatoes; 55 g butter: 25 g for sauce, 25 g for potatoes and 5 g for the dish; 30 g plain flour; About 200 ml whole milk, with a little more only if needed; 2 eggs; 20 g grated Parmesan, about 2 tablespoons; 10 g fine dry breadcrumbs for the dish; Salt; Water for boiling.
Step 2
Scrub and boil the potatoes whole for about 25–35 minutes until tender all the way through. Drain, peel while hot and press through a ricer or fine sieve.
Step 3
Melt 25 g butter with the flour in a saucepan. Stir until the flour just starts to colour, then gradually add 200 ml milk, stirring smoothly. Simmer for at least 5 minutes to make a firm balsamella.
Step 4
Add the hot passed potatoes to the sauce and work over low heat with the remaining 25 g filling butter and salt for about 3–5 minutes. Add only enough extra milk, a spoonful at a time, to make a smooth mixture that remains firm and holds its shape. Let cool in a shallow bowl until lukewarm, about 10–15 minutes.
Step 5
Mix in the eggs and Parmesan; do not taste the uncooked egg mixture. Grease a shallow ovenproof dish with the reserved 5 g butter and dust with breadcrumbs. Spread the mixture about 1.5–2.5 cm thick.
Step 6
Bake at 190°C for about 20–30 minutes until golden and at least 74°C in the centre. Serve hot, from the dish or turned out with the better-browned side uppermost.
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