POTATO AND PORTOBELLO MUSHROOM CAKES

By pat1908

Serves: 10

Ingredients

• Serves: 10
• 2 1/2 pounds russet potatoes (about 6 medium)
• 2 large portobello mushrooms, stemmed
• 2 Tbsp olive oil
• 1/2 cup sliced shallots
• 1/2 cup sliced leek (white and pale green parts only)
• 3 Tbsp mixed chopped fresh herbs (such as marjoram, tarragon and basil)
• 5 ounces thinly sliced prosciutto, chopped
• 1 1/2 cups grated Emmenthal or Gruyere cheese (about 6 ounces)

Preparation

Step 1

1. Cool potatoes in large pot of boiling salted water until very tender, about 30 minutes . Drain. Cool 10 minutes. Peel. Return potatoes to same pot. Mash.

2. Preheat broiler. Brush mushrooms with 1 Tbsp oil. Season with salt and pepper. Broil until cooked through, about 5 minutes per side. Transfer to work surface. Chop coarsely. Set aside.

3. Heat remaining 1 Tbsp oil in heavy small skillet over medium-high heat. Add shallots and leek and saute until translucent, about 3 minutes. Add to potatoes; add herbs and stir until well blended. Season generously with salt and pepper. Gently stir in mushrooms. Using about ½ cup for each, form mixture into ten 3 to 4 inch diameter cakes. Arrange on baking sheet. (Can be prepared 1 day ahead. Wrap in plastic and refrigerate.)

4. Preheat oven to 400F. Lightly oil heavy large baking sheet. Melt 2 Tbsp butter in heavy large skillet over medium-high heat. Working in batches, cook potato cakes until crisp, about 4 minutes per side for each batch, adding more butter to skillet as necessary. Transfer to prepared baking sheet.

5. Top each cake with prosciutto and cheese, dividing equally. Bake until cheese melts and cakes are heated through, about 10 minutes. Serve hot.