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Triple Cheese Potato Cake with Ham

This delicious and exquisite soufflelike side dish combines the classic flavors of ham, chives and three different cheeses. The crispy crust and fluffy interior make it over-the-top amazing. —Rebekah Radewahn, Wauwatosa, Wisconsin
  • Total Time
    Prep: 35 min. Bake: 35 min.
  • Makes
    12 servings


  • 1/4 cup plus 1 tablespoon dry bread crumbs, divided
  • 3 pounds medium potatoes, peeled and cubed (about 8 cups)
  • 1/2 cup heavy whipping cream
  • 1/4 cup butter, cubed
  • 3 tablespoons minced fresh chives
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 large eggs
  • 4 slices Swiss cheese
  • 4 slices part-skim mozzarella cheese
  • 4 ounces thinly sliced deli ham, cut into 1/2-inch pieces
  • 1/3 cup grated Parmesan cheese
  • 1 tablespoon butter, melted


  • Preheat oven to 350°. Grease a 9-in. springform pan; dust with 1/4 cup bread crumbs.
  • Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain; return to pan. Mash potatoes, gradually adding cream, cubed butter, chives, salt and pepper. Cool slightly.
  • Add eggs, 1 at a time, stirring to blend after each addition. Spread half of potato mixture into prepared pan. Layer with cheese slices, ham and remaining potatoes. In a small bowl, mix Parmesan cheese and remaining bread crumbs; stir in butter. Sprinkle over potatoes.
  • Bake 35-40 minutes or until golden brown. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Serve warm.
Nutrition Facts
1 slice: 241 calories, 15g fat (8g saturated fat), 88mg cholesterol, 520mg sodium, 19g carbohydrate (2g sugars, 1g fiber), 10g protein.

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