Potato Torte

Potato Torte

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Helaine Norman


If you want to wow company with a fancy looking side I suggest this one! It tastes as good as it looks.

I like to serve it with something easy like baked salmon or other fish that is quickly made.


★★★★★ 1 vote

6 to 8
20 Min
1 Hr 5 Min


  • 6 Tbsp
    butter or margarine
  • 6
    baking potatoes, peeled or not
  • 1 c
    parmesan cheese, grated
  • 1/4 c
    thick cream
  • 1/2 tsp
  • 1/2 c
    gruyere or swiss cheese (no substitutes), grated
  • 1/2 tsp
  • 2 Tbsp
    chives, freeze-dried
  • 1/2 tsp
    pepper (white preferred)

How to Make Potato Torte


  1. Thickly grease with butter or margarine a -Qt. mold or heatproof bowl. Cut potatoes into thin slices.
  2. Layer potatoes in mold, sprinkling each layer with Parmesan cheese, salt, pepper and nutmeg. Cover tightly with lid or foil.

    Bake at 400 degrees until potatoes are done, about 1 hour.
  3. Releases from mold pretty easily onto to serving dish. Sprinkle with Gruyere or Swiss cheese.

    IMPORTANT: Brown quiky under boiler, but watch VERY carefully, only needs a minute.

    Pour cream into center slowly and watch is dribble down sides. Sprinle with the chives.

    Looks beautiful!

Printable Recipe Card

About Potato Torte

Course/Dish: Potatoes
Main Ingredient: Potatoes
Regional Style: American
Dietary Needs: Vegetarian Kosher

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