John Myers
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Potato Cake with Cheese and Bacon.
The perfect potato cake with cheese and bacon. recipe with a picture and simple step-by-step instructions.
- 1300 g Waxy potatoes
- 2 Branches Sage
- 3 Branches Fresh smooth parsley
- 3 Branches Thyme & Rosemary
- 4 Pc. Peeled garlic clove
- 300 g Creme fraiche Cheese
- 6 Pc. Free range eggs
- 300 g Aop Gruyère cheese
- 1,5 tsp Pickled chilli
- 250 g Mixed with bacon, sliced
- Salt, pepper, nutmeg
Preparations
- Boil the potato in salted water in the bowl the day before. Peel and cut into 5mm thick slices the same day. Wash herbs, shake well dry. Stiffen and finely chop. Cut the garlic cloves into slices. Sear the bacon slices and save.
the cast:
- In a bowl large enough to mix all the components together, whisk the eggs, add the quark, herbs, spices, chilli and cheese and mix well. Add the potatoes and mix together.
Shape the cake
- Oil the cake pan and line with baking paper. Brush the baking paper with butter. Cover the base with a layer of potato glaze, cover with slices of bacon and sprinkle with cheese and herbs. Then finish again with potatoes etc. with potatoes. Keep some cheese for the end.
Bake cake:
- Bake the potato cake in the oven preheated to 180 ° C on the second from the bottom for 75-80 minutes. Sprinkle with the rest of the cheese 20 minutes before the end of the baking time and finish baking. If the cake gets too dark, cover with aluminum foil. At the end, remove the cake, turn it out onto a cutting board and let it cool slightly.
Serving:
- Garnish the plate, for me with a rose made of apple on parsley leaves, top with cake slices and a lettuce with it. A slightly red country wine or a rosé would go with it. Also very good cold, for an aperitif in large cubes with a toothpick, for example.
- EN GUÄtÄ WITH A NANDER is what we say.
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