The coming of Fall and the ensuing cold weather does not thrill me to bits, if it was not for the veggies that one gets to indulge in, like potatoes or pumpkins.
This potato cake is simple to make, just a casserole of sliced taters with grated cheese and a sprinkle of zaatar; the golden-brown crumb coating is from kaak, a dry biscuit sold here in every neighborhood bakery or market; when ground up it gives a rougher texture than plain bread, which makes it perfect to coat anything. I used some akkawi cheese to layer in-between, a white cheese similar to a mozzarella; prior to purchasing it, I had to ask what type it was (Tcheque?) and if it would melt or not. Everything that performs well gets the label ” first door”, otherwise, you threw your money out the window.
INGREDIENTS: 8 servings
- 2 lbs potatoes, half-boiled or cooked
- 1 lb melting cheese
- 2 cups of kaak crumbs (or other crumbs)
- 1/2 cup butter
- 1/4 cup zaatar (optional)
Line the greased pan with kaak; line with sliced potatoes then cheese; sprinkle with zaatar or nutmeg or paprika; bake in a preheated 375F oven for 30 minutes. Flip over onto a serving platter; serve warm or hot.
NOTE: Kaak are sold in different shapes and sizes at all Middle Eastern stores.
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