Potato cakes with bacon and cheddar

Ingredients for 4 servings:

• 400 g potatoes, floury
• 80 g flour
• salt and pepper
• 1 pinch(s) nutmeg, freshly grated
• 1 ½ onions
• 100 g bacon
• 1 tbsp clarified butter
• 80 g Cheddar cheese
• 2 eggs
• 100 g crème fraîche

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 15 minutes

Hearty

Wash the potatoes and boil them with their skins on for about 25 minutes. Peel them and press them through a potato ricer while they are still hot. Knead with flour, salt, pepper, and nutmeg. Roll out the dough and cut out 4 rounds. Press the base into 4 well-greased rounds (10-12 cm in diameter). Preheat the oven to 180°C fan/gas mark 1. Peel the onions and slice them into thin strips, dice the bacon. Gently fry the clarified butter in a pan, then fry the bacon and then the onions. In a bowl, mix the eggs with the crème fraîche, add a little salt and pepper, and stir. Cut the cheddar into strips. Spread the bacon, onions, and cheese over the dough. Spread the egg mixture on top. Place the rounds in the oven and bake the cakes for about 20-25 minutes. One main course for two, one starter for four.