Juicy potato cake

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   For the dough, wash 300 g potatoes and cook covered in water for about 20 minutes. Then drain, rinse, peel and press the still hot potatoes through a potato press.

2. 2

   Crumble yeast into 1⁄4 l lukewarm water and dissolve in it with the sugar while stirring. Let stand for about 5 minutes until the yeast water starts to bubble. Put 500 g flour into a mixing bowl and press a depression in the middle.

3. 3

   Pour in the yeast water and mix with some flour to a pre-dough. Cover and leave to rise in a warm place for about 15 minutes.

4. 4

   Finely grate the Parmesan cheese. 1 1⁄2 Add a teaspoon of salt, 5 tablespoons of olive oil, potatoes pressed through and 100 g of parmesan cheese to the pre-dough. Mix everything with the dough hooks of the mixer to a smooth dough.

5. 5

   Cover and leave to rise in a warm place for about 45 minutes.

6. 6

   Grease baking tray, dust with flour. Knead the dough once again on a floured work surface. Roll out on the baking tray. Cover and leave to rise in a warm place for about 30 minutes.

7. 7

   Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Grate the raclette. Wash and peel 400 g potatoes and slice them into thin slices. Cover dough with potato slices and sprinkle with raclette.

8. 8

   Bake in the oven for about 25 minutes.

9. 9

   For the pesto, wash the parsley, shake dry and pluck the leaves. Peel garlic and chop coarsely. Coarsely chop the nuts. Puree parsley, nuts, garlic and 50 g parmesan cheese with a hand blender.

10. 10

    Let 100 ml olive oil run in. Season with salt and pepper. Arrange potato cake with pesto.

Nutrition Facts

KCAL
280 kcal

CARBS
28 g

FATS
13 g

PROTEINS
10 g