A tiered potato "cake" layered with peas, ham and melted Emmenthaler, baked until golden and served in wedges.
Ingredients
2 lbs. Yukon Gold potatoes, peeled and quartered
5 tbs. sweet butter
1 tbs. grated Parmigiano cheese
salt and freshly ground black pepper to taste
1 cup + 2 tbs. grated Swiss Emmenthaler cheese
1 cup peas (fresh or frozen)
1 large onion, diced
2 slices cooked ham, chopped
½ cup breadcrumbs
Directions
Preheat the oven to 350°. Boil the potatoes about 20 minutes until tender, mash with 1 tbs. butter, the Parmigiano, 2 tbs. Emmenthaler and salt to taste.
Sauté the peas and onion in 2 tbs. butter 7-10 minutes, season, and once cooled fold in the remaining cup of Emmenthaler and the chopped ham.
Butter a 9x11-inch dish and coat with breadcrumbs. Layer half the potato, then the pea mixture, then the remaining potato. Sprinkle with more breadcrumbs, dot with the remaining butter, and bake about 20 minutes until golden. Cut into wedges.
