Preheat the oven: Preheat your oven to 200°C (thermostat 6-7, 390°F).
Peel and grate the potatoes: Peel the potatoes and grate them using a coarse grater.
Drain the potatoes: Place the grated potatoes in a clean tea towel and squeeze them firmly to extract as much water as possible. This step is crucial to prevent the cake from being too wet.
Tip: The more you squeeze the potatoes, the fluffier and airier the cake will be.
2. Mix the Ingredients: Create the Cake Batter
Combine ingredients: In a large bowl, mix the grated and drained potatoes with the diced ham (or crumbled ham).
Add the cheese, eggs and flour: Add the handful of grated Gruyere, the 3 whole eggs and the 3 level tablespoons of flour.
Season: Salt and pepper generously to taste.
Mix: Mix all the ingredients using a spatula or wooden spoon until smooth.
Incorporate the Laughing Cow: Add the Laughing Cow portions to the mixture. Spread them evenly throughout the dough, pressing them down slightly. There is no need to crush or mix them completely, they will melt during cooking.
3. Baking the Cake: Browning and Gratinating
Butter the pan: Generously butter a cake pan (round, square or loaf pan) to prevent the cake from sticking during cooking.
Pour the mixture: Pour the mixture into the buttered mold and smooth the surface using a spatula.
Bake: Bake the cake in the preheated oven.
Bake: Bake for about 30 minutes.
Check for doneness: The cake is done when the top is golden brown and crispy, and a knife inserted in the center comes out clean.
4. Taste: A Simple and Tasty Dish
Let cool: Let the cake cool for a few minutes in the mold before unmolding.
Unmold (optional): If you want to unmold the cake, do so carefully by turning it over onto a plate or serving dish.
Serving: Serve the Soft Potato, Ham and Laughing Cow Cake hot, warm or cold, according to your preference.
Accompany: Accompany this dish with a green salad seasoned with a light vinaigrette for a complete and balanced meal.
FAQ: Answers to Your Questions About Moist Cake
Q: Can this cake be made in advance?
A: Yes, you can make this cake ahead of time and refrigerate for up to 24 hours. Reheat in a 320°F (160°C) oven for about 15 minutes before serving.
Q: Can this cake be frozen?
A: Yes, you can freeze this cake once it is cooked and cooled. Wrap it carefully in cling film or place it in an airtight container. It will keep for up to 2 months in the freezer. Then defrost it in the fridge and reheat it in the oven before serving.
Q: What can I use instead of ham for a vegetarian version?
A: You can substitute ham with pan-fried mushrooms, chopped spinach, grilled peppers or grated zucchini.
Q: Can we use another type of cheese?
A: Sure, you can use Comté, Beaufort, Emmental, Cheddar, or any other hard cheese of your choice.
Q: How do I make the cake moist?
A: The secret to a moist cake is in the squeezing of the grated potatoes. It is crucial to extract as much water as possible before mixing them with the other ingredients.
Q: Can you use already cooked potatoes?
A: Yes, you can use leftover boiled or steamed potatoes. Grate or roughly mash them before adding them to the mixture.
Q: Can we add aromatic herbs to this dish?
A: Yes, you can add freshly chopped flat-leaf parsley, thyme, rosemary or chives to further flavor the cake.
Q: What is the best way to reheat this cake?
A: Reheat the cake in a 320°F (160°C) oven for about 15 minutes, or until heated through. You can also reheat it in the microwave, but the texture may be a little less crispy.
