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Potato Cheesecake

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Average: 4.7 (3 votes)
(3 votes)
Potato Cheesecake
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 25 min.
Ready in

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

for
1
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
How healthy are the main ingredients?
potatoWhipped creamgarlic cloveNutmegsalt

Preparation steps

1.

Preheat oven to 160°C (approximately 320°F).

2.

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.