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Potato cake with Gorgonzola cream cheese and Parmesan

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Ingredients for 4 servings:

  • 250 g bacon, finely diced
  • 200 g cream cheese
  • 4 eggs
  • 1 onion(s), finely chopped
  • 1 shot of dry white wine
  • 800 g potatoes, cooked, cold
  • Parmesan, freshly grated
  • Salt
  • Pepper, white
  • nutmeg

Instructions

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

Fry the bacon and fry it with the onion over medium heat, do not let it brown. Mix the cheese with the eggs, a splash of white wine, and the seasoning in a tall bowl. Slice the cooked potatoes (preferably from the day before) and line the bottom of a baking dish with them. Add 1-2 tablespoons of the bacon and onion mixture and place the next layer of potatoes on top. Continue until the potatoes and bacon are used up. Now pour the cheese and egg mixture over the top and sprinkle with freshly grated Parmesan. Cover the dish and place in the oven at around 180°C until the eggs are set. Then remove the lid and let the Parmesan brown slightly over top heat.

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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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