Potato cake
DIFFICULTY
very easy
very easy
RATING
Ingredients
Servings:
1
- 7-10 Tbsp Pour 4/6 pers
- 7-10 Tbsp Preparation : 30 mn
- 7-10 Tbsp Cuisson : 1h15
- 1.2 kg of potatoes (type BF15)
- 8 thin slices of country ham
- 150 g of Beaufort (or County, Abundance...)
- 4 brins de thym frais
- 40 g de beurre
- 1 gousse d'ail
- 7-10 Tbsp noix de muscade
- 7-10 Tbsp sel et poivre
Directions
- 1
1 Peel and wash the potatoes. Cut them into thin slices (about 4 mm). Wash and dry them. Mix them in a bowl with salt, pepper and nutmeg.
- 2
2 Preheat the oven to 180 °C (th 6). Grate the Beaufort. Peel and cut the clove of garlic in 2, rub a cake pan (or a cast iron terrine) d'environ 20 X 10 X 15 cm. Then butter it
- 3
3 Line the bottom and sides of the mould with the slices of ham, letting them protrude. Alternate slices of potato, Beaufort cheese and thyme leaves.
- 4
4 Fold the slices of ham over the preparation. Wrap the mould with aluminium foil. Put in the oven for 1h15. Wait 10 minutes before unmoulding and serving.
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