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Potato cake with a twist

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Ingredients for 4 servings:

  • 1 kg jacket potatoes, from the previous day
  • 2 sheets of puff pastry, frozen
  • 1 egg yolk
  • 1 ½ cups sour cream
  • Salt
  • basil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Peel the boiled potatoes and slice them. Roll out one sheet of puff pastry and place it in a greased baking dish. Place the potato slices on the puff pastry and season well with basil and salt. Roll out the second sheet of puff pastry, place it on top, and brush with egg yolk. Bake at 180°C (top/bottom heat) for 20 minutes. Then lift off the top layer of puff pastry, set it aside for a moment, and brush the potatoes generously with sour cream. Place the pastry back on top and return the whole thing to the oven for another 20 minutes. Tip: If you like, you can also layer sausage, peppers, or zucchini. Your creativity is unlimited.

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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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