Potato and Celery Root Cake Stuffed With Sausage

• 1/4 cup heavy cream
• 1/2 cup Italian sausage meat
• 1/4 cup prosciutto, cut into 1/2-inch strips
• 1 teaspoon Cognac
• 1/2 cup minced onion
• 1 pound all-purpose potatoes, peeled and grated, about 2 cups
• 1/2 teaspoon salt
• 18 teaspoon freshly ground pepper
• 1 cup grated celery root
• 1 1/2 tablespoons vegetable oil, for frying

1. Preheat oven to 350 degrees.
2. In a saucepan, bring the cream to a boil and simmer until it is reduced by half.
3. In a small skillet, saute the sausage meat for 4 minutes.
4. Add the cream, the prosciutto and Cognac, stir, remove from heat and set aside.
5. In a large bowl, combine the minced onion and the grated potato and season with the salt and pepper.
6. Place the mixture in a clean dish towel and squeeze to remove moisture.
7. The dryer the mix, the crisper the potato cake will be.
8. Return the potato and onion to the bowl, add the celery root and stir to combine.
9. Heat a 10-inch skillet over medium heat.
10. Add 1 tablespoon of the oil.
11. When the oil is hot, add half the potato mixture.
12. Spoon the sausage mixture over the potato and spread it in a layer, leaving a 2-inch border of potato around the filling.
13. Add the rest of the potato mixture over the top and using a spatula, press the potato cake into a round shape.
14. Continue cooking over medium heat for 4 minutes.
15. Place skillet in the oven for 5 to 7 minutes, then remove, loosen cake with a spatula and turn it onto a platter.
16. Add remaining oil to the skillet, slide overturned cake back into the pan and place it on the stove over medium heat for five minutes to brown second side.
17. Invert on serving platter and serve immediately.

heavy cream, italian sausage meat, cognac, onion, potatoes, salt, ground pepper, celery root, vegetable oil

Taken from cooking.nytimes.com/recipes/11928 (may not work)