Potato cheesecake

Ingredients for 6 servings:

• 1 pc. puff pastry (frozen)
• 500 g potatoes
• 200 g cheese (Munster cheese)
• 1 stalk(s) leek
• 200 ml natural yogurt
• 2 eggs
• 50 g cheese (Emmental), grated
• 200 ml sour cream
• salt and pepper
• Fat for the mold

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Boil the potatoes in their jackets for about 20 minutes until soft, then peel and mash them while still hot. Wash the leeks and cut them into small cubes, then blanch them for 1 minute. Mix the potatoes with the leeks and the yogurt, season with salt and pepper. Line the bottom of a 28 cm springform pan with baking paper and grease the sides. Place the leeks in the pan and pull up the sides. Pour in half of the potato mixture and smooth it out. Cut the Munster cheese into thin slices and place on top. Add the other half of the potato mixture and smooth it out again. Mix the sour cream with salt, pepper and the grated cheese and pour it over the potato mixture. Bake in a preheated oven at 180°C (fan oven) for 35 minutes. Allow to cool thoroughly before serving. The cake is easy to prepare; all you have to do is put it in the oven. Served lukewarm, it’s a real hit.