Black Garlic Potato Cake with Sour Cream

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This potato cake combines the sweetness of black garlic with the crisp texture of a golden crust. Perfect as a novel alternative to classic mashed potatoes, this dish is cooked first on the stovetop then in the oven to achieve a perfectly crispy crust. Use an ovenproof nonstick pan or a well-seasoned cast iron skillet.

🔍 Information	Details
⏱️ Preparation time	15 minutes
🍳 Cooking time	1 hour 45 minutes
⏲️ Total time	2 hours
🔧 Difficulty level	AVERAGE
🍽️ Servings	8 people
🔥 Calories (approximate)	350 calories per serving

Ingredients:

• 1.4 kg (3 pounds) Russet potatoes, brushed
• 6 tablespoons unsalted butter
• 6 cloves of black garlic , crushed
• Kosher salt and freshly ground black pepper
• A pinch of ground nutmeg
• 120 ml (1/2 cup) sour cream, at room temperature
• 1 tablespoon finely chopped chives

Preparation:

1. Preheat the oven to 425°F (220°C).
2. Cook the potatoes directly on the oven rack until tender.
3. Reduce oven temperature to 400°F (200°C).
4. Melt the butter and cook the black garlic in a non-stick pan.
5. Remove the flesh from the potatoes and chop into small pieces.
6. Add the potato flesh to the pan, season and add the sour cream.
7. Flatten the mixture into an even layer and cook until golden brown.
8. Transfer to the oven and cook until the surface is golden brown.
9. Leave to rest for 10 minutes, unmold, garnish with chives and serve.
10. Tip: To prepare in advance, reheat in the oven before serving.

Tip: To make ahead, leave the cake in the pan at room temperature, then reheat in the oven at 425°F (220°C) for 10 to 15 minutes before serving.

Comparison of this cake with the Spanish frittata

Although black garlic potato cake and Spanish frittata share some similarities, including the use of potatoes as the main ingredient and a cooking method that begins on the stovetop and ends in the oven, they remain fundamentally different in terms of taste, texture and composition.

The Spanish frittata, with its beaten eggs, offers a firm and chewy texture, often enriched by the addition of onions and sometimes chorizo. It stands out for its versatility, being enjoyed both hot and cold and often serving as a quick meal or tapas in Spain.

Black garlic potato cake, on the other hand, focuses on the richness of the mashed potatoes, enhanced by the unique flavor of black garlic. Its main characteristic is its contrasting texture, with a crispy golden exterior and a creamy, smooth interior, made possible by the addition of sour cream. This dish is a great example of how a relatively simple preparation can be transformed into a refined and elegant culinary item.

In sum, although Spanish frittata and black garlic potato cake may seem similar at first glance, they offer distinct taste experiences that reflect their unique origins and preparation methods.