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Loading...A regional specialty from the watchmaking town of La Chaux-de-Fonds in the canton of Neuchatel, this version of Switzerland's classic potato cake is distinguished by a generous crown of bubbling Gruyere and a sunny fried egg laid over the crispy surface. The waxy potatoes are boiled in their skins a day ahead, then grated and pan-fried in butter until deeply golden and lacy at the edges. It is hearty alpine comfort food, perfect for a cold-weather brunch or a simple supper with a green salad.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 525 kcalCalories
- 32 gFat
- 15 gSaturated Fat
- 38 gCarbs
- 4 gFiber
- 2 gSugar
- 22 gProtein
- 480 mgSodium
- 940 mgPotassium
- 410 mgCalcium
- 3 mgIron
- 24 mgVitamin C
- 260 mcgVitamin A
Ingredients
For the potato cake
- 1.5 kg waxy potatoes (such as Charlotte or Yukon Gold), boiled in their skins the day before and cooled
- 60 g unsalted butter, divided
- 1 tsp fine sea salt
- 1/2 tsp freshly ground black pepper
- 2 tbsp neutral oil (such as sunflower)
For the topping
- 200 g Gruyere cheese, coarsely grated
- 4 large eggs
- 1 tbsp chopped flat-leaf parsley
- Flaky sea salt, to finish
Directions
- Peel the chilled boiled potatoes and grate them on the large holes of a box grater into a wide bowl. Toss gently with the salt and pepper; do not squeeze out the starch.
- Heat 2 tablespoons of the butter and the oil in a 26 cm non-stick or well-seasoned cast-iron skillet over medium heat until the butter foams and subsides.
- Pile the grated potatoes into the pan and spread them evenly. Using a spatula, press down firmly to compact the cake into a uniform layer about 2 cm thick.
- Cook undisturbed for 10 to 12 minutes, until the underside is deep golden and crisp. Slide the cake onto a large plate, add the remaining butter to the pan, and invert the cake back in to brown the second side for another 8 to 10 minutes, pressing occasionally.
- When the second side is golden, scatter the grated Gruyere evenly over the surface, reduce the heat to low, cover the pan, and let the cheese melt for 2 to 3 minutes until bubbling and just starting to brown at the edges.
- In a separate small non-stick skillet, fry the eggs in a little butter until the whites are set and the yolks remain runny. Season with flaky salt.
- Slide the cheese-topped potato cake onto a warmed serving plate (or cut into portions directly in the pan), then lay a fried egg on each portion.
- Scatter with chopped parsley, finish with a few turns of black pepper, and serve immediately while the cheese is still molten.
Cook’s Notes
- Day-old boiled potatoes are essential: freshly boiled potatoes release too much starch and turn gummy when fried.
- Resist the urge to flip the cake more than once; a single flip preserves the crispy crust and keeps the interior fluffy.
- For a heartier version, scatter 100 g of diced bacon or lardons over the potatoes just before the first flip.
- If you do not have a large enough pan, cook two smaller cakes and keep the first warm in a 100 C oven while cooking the second.
- Serve with cornichons or a lightly dressed frisee salad to cut through the richness of the cheese and butter.
