Potato Cheesecake
Healthy, because
Even smarter
Calcium from the protein-rich mountain cheese ensures strong bones and healthy teeth. Garlic contains the essential oil allicin, which is not only responsible for the typical fragrance, but can also fight bacteria and fungi and has a positive effect on the intestinal flora.
If there are potatoes left over from the previous day, these can also be used for the dish; the cooking time can also be shortened by using potatoes that are already cooked. Vary the cake as you like, for example with fine slices of kohlrabi, zucchini or other vegetables.
Ingredients
- Ingredients
- soft butter (for the springform pan)
- 1 ½ kilograms festkochende potatoes
- 400 grams Reblochon cheese
- 4 fresh garlic cloves
- 300 milliliters Whipped cream
- peppers (from the mill)
- Nutmeg
- salt
Preparation steps
Preheat oven to 160°C (approximately 320°F).
Peel the potatoes, rinse and cut into thin slices. Cut the cheese into slices. Line the bottom of the mold with overlapping potato slices. Cover the layer of potatoes with cheese slices. Continue until all ingredients are sandwiched together. Cover with a layer of cheese. Peel and squeeze garlic in a bowl. Whisk the cream and season with pepper, nutmeg and a little salt. Pour over the potatoes, so that everything is just covered. Bake in oven for about 1 hour until golden brown. Cover with aluminum foil to avoid cake from being too dark.
