Potato pancake cake with sour cream and wild garlic sauce a la Mäusle

Ingredients for 1 servings:

• 2,000 g potatoes, mostly waxy
• 2 m.-sized onion(s)
• 2 egg yolks
• 4 tbsp spelt flakes (alternatively oat flakes)
• 4 tbsp breadcrumbs
• 3 tbsp parsley, dried
• 1 tbsp, leveled salt
• pepper
• 250 g cheese, raw milk (stronger, also mixed)
• 200 g sour cream
• 200 g sour cream
• n. B. Wild garlic, dried
• salt and pepper
• Butter, for the edge of the mold

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 45 minutes

Food combining recipe carbohydrates

Peel the potatoes and grate them finely (I use the Quick-Chef; it’s gentle on your fingers and goes really fast). Peel the onions and grate them as well. Finely grate the cheese and set aside. Place a double layer of baking paper in the bottom of a springform pan (26 cm diameter or square), leaving some paper overhanging all around. Grease the sides of the pan well with butter. Preheat the oven to 180 degrees fan/convection oven. Mix together the potatoes, onions, spelt flakes, breadcrumbs, egg yolks, parsley, salt, a generous grind of pepper (20 turns of the pepper mill), and half of the cheese (this works best by hand). Then pour the batter into the springform pan and smooth it down. Bake the potato pancake cake for 30 minutes. Sprinkle the second half of the cheese on top and bake the cake for another 30 minutes. Remove from the oven and let cool for at least 20 minutes. For the sour cream and wild garlic sauce, combine the sour cream, wild garlic to taste, and salt and pepper. Cut the potato pancake into 9 pieces and serve with a generous dollop of sour cream and wild garlic sauce. If you have a particularly hungry crowd at the table, you can also serve it with a salad. By the way: Leftover potato pancakes are also delicious the next day, slightly warmed (e.g., in the microwave).