John Myers
Potato and Leek Cake
The perfect potato and leek cake recipe with a picture and simple step-by-step instructions.
- 1 Onion
- 5 tbsp Butter
- 650 g Floury potatoes
- Salt
- Pepper
- Nutmeg
- 2 Eggs
- 3 tbsp Creme fraiche Cheese
- 3 tbsp Potato starch
- 100 gt. Grated mountain cheese
- 2 Poles Leek
- 200 g Mushrooms
- Garlic
- Cut the onion into small cubes and sauté in a pan with 2 tablespoons of butter until translucent
- Peel and roughly grate the potato
- Mix the potatoes with the onion, salt, pepper, nutmeg, eggs, creme fraiche, potato starch and half of the cheese
- Put everything in a greased springform pan and bake in the preheated oven, 220 degrees top and bottom heat, for 30 minutes
- In the meantime, clean the leek and cut into fine slices
- Cut the mushrooms into thin slices as well
- Sauté the leek and mushrooms in a pan with 3 tablespoons of butter, season with salt, pepper and garlic
- Now place on the pre-baked potato cake and sprinkle with the rest of the cheese
- Now bake for another 10 minutes
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