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Potato-Zucchini-Cake

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Ingredients for 4 servings:

  • 150g Gorgonzola
  • 1 clove(s) garlic
  • 100 ml cream
  • 100 ml milk
  • 4 eggs
  • salt and pepper
  • 2 tbsp breadcrumbs
  • 800 g potatoes, mostly waxy
  • 400 g zucchini
  • 100g bacon

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Dice the Gorgonzola. Whisk together the cream, milk, and eggs, add the crushed garlic, stir in 100g of the Gorgonzola cubes, and season generously with salt and pepper. Preheat oven to 180°C. Spread the breadcrumbs in a greased baking dish. Peel the potatoes and slice them thinly. Thinly slice the zucchini. Layer both in the dish with the bacon. Pour the egg-and-cheese mixture over the top and sprinkle with the remaining Gorgonzola cubes. Bake the cake on the middle rack of the oven for about 55 minutes. Serve with fresh salads and a tomato sauce or a garlic and sour cream dip.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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