Potato Cake with Leek Filling
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 13 hrs |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g potato (s). predominantly waxy ones
- 150 g semolina (durum wheat semolina)
- 1 teaspoon Baking powder
- 100 g butter, soft
- 2 egg (s)
- some breadcrumbs
- 50 g parmesan, freshly rated
- 50 g cheese (Emmentaler), freshly rated
- 4 large leek stick (s)
- 100 grams bacon
- 150 g ham, cooked, diced
- 3 tablespoon crème fraîche
- salt and pepper
- nutmeg
Print Recipe
Pin Recipe Instructions
- For the dough, boil the potatoes with the skin soft. Drain, peel and press through the potato press into a bowl. Mix well with the soft butter, eggs, 100 g semolina, baking powder, half of the Parmesan cheese and a little salt.
- Remove a quarter of the dough and mix with the remaining 50 g of semolina. Wrap both potato doughs in cling film and place in the refrigerator for a few hours or overnight. So it can be processed better.
- For the filling, cut the bacon into narrow strips and fry slowly in a little oil. Add the cleaned and cut leek with creme fraiche and stew for 10 minutes. Season with salt, pepper and nutmeg and add the cooked ham cubes.
- Grease an ovenproof dish approx. 30 cm in diameter and sprinkle with a little breadcrumbs. Spread three-quarters of the potato dough into the pan with a spatula and pull up a small edge. Put the leek mixture on the dough. Roll out the remaining dough, cut into narrow strips and place in a grid on the leek mixture.
- Cover the gaps with the rest of the parmesan, the Emmentaler cheese and a few flakes of butter. Bake in the preheated oven at 200 degrees for about 40 minutes.
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