Summary

Ingredients

• 2 m. Leek stick (s)
• 4 large potatoes, floury or semi-firm
• 500 g puff pastry, plates as lare as possible
• 100 g bacon, mixed
• 200 g crème fraîche or sour cream
• 150 g mountain cheese, coarsely rated
• salt and pepper
• nutmeg
• 1 egg yolk
• some Milk

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Instructions

1. Line the bottom and the edge of a springform pan with the puff pastry. Put a puff pastry circle back as a lid.
2. Cover the dough with half of the thinly sliced potatoes and season them sparingly with salt, pepper and nutmeg.
3. Cut the leek into fine rings and dice the bacon.
4. Mix the leek, bacon, grated cheese and sour cream or crème fraîche together in a bowl.
5. Distribute the mixture evenly on the potato slices. Cover everything with the remaining, thinly sliced potatoes and season again lightly (attention: not too much salt, the bacon releases enough salt) Finally, cover the potatoes with the remaining puff pastry. Connect the puff pastry with the edge. Cut a small hole in the middle of the lid to allow steam to escape. Whisk the egg yolk with a little milk and brush the puff pastry lid with it.
6. Bake the cake on the middle rack at 180 ° C hot air or 200 ° C top / bottom heat for about 50 minutes. The cake also tastes very good cold.