Executive Chef Nick Alvarez shares his recipe for Macaire potatoes. His take on the traditional French potato cake is baked instead of being cooked in a pan. It goes perfectly as a side for your favorite grilled steak or roasted chicken. It’s pictured here as part of the main course served at the recent Cobb Chamber Annual Dinner.

35 oz. – Yukon gold potatoes, cooked
7 oz. – softened butter
12.5 oz. – grated parmesan
11.5 oz. – sour cream
6 – whole eggs
6 – egg yolks
10.5 oz. – all purpose flour, sifted
1 tbsp. – kosher salt
1 tsp. – garlic powder
1 tsp. – onion powder
½ tsp. – smoked paprika
½ tsp. – chive, minced
½ tsp. – parsley, minced


  1. With a food mill or potato ricer, press cooked yukon gold potatoes through 3mm dye while potatoes are still warm.
  2. In a mixing bowl using a wooden spoon, mix warm potatoes with softened butter and parmesan cheese until incorporated (do not over mix or potatoes will be gummy).
  3. Combine sour cream, eggs, and egg yolks. Whisk until uniform, set aside.
  4. Combine flour, spices, and salt, and whisk to combine, set aside.
  5. Finally combine the potato mixture with the liquid ingredients, followed by the flour mixture and mixing well after each addition and being sure to work out any pockets of flour. Stir in fresh herbs.
  6. Line a half sheet pan with parchment paper and spray with pan release.
  7. Spoon finished potato mixture into the sheet pan and using a spatula, spread into even layer (layer should reach the top of the sheet pan).
  8. Cover with greased parchment paper and then with aluminum foil. Bake at 275 degrees until set in the middle, about 45 minutes. Mixture is done when internal temperature reaches 185 degrees or a toothpick comes out clean.
  9. Cool completely and then cut into portions with a knife or cookie cutter.
  10. Sear surface of Macaire potato in a little bit of oil, and reheat to serve.

Leave a Reply