Potato Cake with Cheese and Bacon

Remove the peel from the potatoes and cut them into 5 mm thin slices. Mix half of the chopped kitchen herbs with the crème fraîche, garlic, 50 g Gruyère and eggs. Add to the potatoes form and mix thoroughly. Lightly toast the bacon slices in their own fat in a frying pan. Line a 30 cm pie dish (quiche dish) with parchment paper and butter it well. Layer the potato mixture alternately with the remaining herbs, cruyere and bacon slices. Meanwhile, bake the potato cake in the oven heated to 180 degrees on the second rack from the bottom for 70 to 75 minutes, if the surface is too firm brown, cover it with aluminum foil. Turn the potato cake out onto a baking sheet lined with parchment paper. Remove the parchment paper and bake the cake again for 10 minutes. Serve hot with a mixed leaf salad.

Our tip: Use bacon with a subtle smoky touch!

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