Potato tart

Name: Potato tart
Cook time: 2 h
Total time: 2 h
Yield: 11
Ingredients: 2.4 kg Potatoes; 4 Onions; 150 g streaky smoked bacon; 500 g Whipped cream; 8 Eggs (size M); 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 7-10 Tbsp grated nutmeg; 1/4 collar Parsley; 7-10 Tbsp Grease; 7-10 Tbsp Parsley leaf

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 11

2.4 kg Potatoes
4 Onions
150 g streaky smoked bacon
500 g Whipped cream
8 Eggs (size M)
7-10 Tbsp Salt
7-10 Tbsp black pepper
7-10 Tbsp grated nutmeg
1/4 collar Parsley
7-10 Tbsp Grease
7-10 Tbsp Parsley leaf

Directions

1
Wash 800 g potatoes thoroughly and bring them to the boil in a pot of water. Cover and cook for about 20 minutes at medium heat. In the meantime peel and finely dice the onions. Dice the bacon. Drain bacon in a pan without fat, add onions and fry briefly. Drain boiled potatoes, quench, peel and let cool off. Peel the remaining 1.6 kg potatoes, wash them thoroughly and grate them coarsely.
2
Press boiled potatoes through a potato ricer. Knead everything with the bacon-onion mixture, cream and eggs. Season well with salt, pepper and nutmeg. Pour into a greased spring tray (32 cm Ø) and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 50-60 minutes. Cover if necessary after half the baking time. In the meantime wash parsley, dab dry and chop finely. Take the potato cake out of the oven, sprinkle with parsley and serve garnished with parsley leaves as desired