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13 December 2012,02:14 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
25 minutes

Cooking Time :
50 minutes

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. 


  • 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

1 comment for “Layered Cheese and Herb Potato Cake”

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