For the base, cover the unpeeled potatoes with water, cover and bring to the boil, cook on a mild heat for 18-20 minutes, quench, peel and let cool for at least 4 hours.
Grease 6 tartlet molds with a diameter of 12 cm thinly with butter, dust with flour and refrigerate. Roughly grate the potatoes, melt 25 g butter. Gently mix the grater with salt, an egg and the butter. Spread the potato mixture with lightly floured hands on the molds, press down and form an edge.
Preheat the oven to 200 degrees.
For the filling, clean the leek, cut in half lengthways, rinse and drain. Cut the white and light green into pieces approx. 1 cm thick. Heat the rest of the butter in a pan and simmer the leek in it over medium to high heat while stirring for 5 - 6 minutes. Finely chop some salt and mace in a mortar and mix into the leek.
Beat the cream cheese with the whisk until smooth and mix with the remaining eggs. Grate Gouda cheese and stir in 3/4 of it, season with salt. Fold in the leek. Distribute on the molds and sprinkle with the remaining Gouda cheese.
Bake the cakes at 200 degrees on the second rack from the bottom for 35 minutes until golden brown. Let the cakes cool on a wire rack for 10 minutes, then carefully remove them from the molds and serve.
Ingredients
Print Recipe
Pin Recipe