13 December 2012,02:14
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- Layered Cheese and Herb Potato Cake
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PrintLAYERED CHEESE AND HERB POTATO CAKE
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Preheat the oven to 190°C/ 375°F/Gas Mark 5.
- Lightly grease and line the base of a 9 inch round cake tin with lightly oiled greaseproof or baking parchment paper.
- Sprinkle the almonds over the base of the lined tin. Cover with half the potatoes, arrange them in layers.
- Sprinkle with the paprika breadcrumb mixture and adjust seasoning with salt and pepper, to taste.
- Spoon the cheese mixture over the breadcrumbs, then arrange the remaining potatoes on top.
- Drizzle over the melted butter and press the surface down firmly.
- Bake in the preheated oven for about an hour or until golden and cooked through.
- Allow the tin to stand for about 10-15 minutes. Turn out carefully and serve immediately with salad.
INGREDIENTS
- 1 kg waxy potatoes, washed, peeled and thinly sliced
- 45 grams almonds, toasted and roughly chopped
- 50 grams butter, melted
- Salt and freshly ground black pepper, to taste
Mixed salad, to serve
- Mix Together - Cheese Mixture - Adjust Seasoning
- 25 grams freshly chopped parsley
- 25 grams freshly snipped chives
- 220 grams mature Cheddar cheese
- 2 large egg yolks
Paprika Mixture
- 1 teaspoon paprika
- 100 grams fresh white breadcrumbs
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