Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.