Garlic-potato-cake
Autumn – that means time for potatoes, at least for most of the potato-loving Germans. In the 5th Dr. Oetker magazine named Gugelhupf I found a lovely recipe which I tried immediately. It’s perfect for autumn.
Garlic-potato cake
2014-10-19 18:03:05
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Ingredients
- Pastry
- 10.5oz spelt or wheat flour
- 4.4oz cold butter
- 3.4lq.oz cold water
- topping
- 8.8oz garlic
- 3.3 lb potatoes
- 4 tbsp cooking oil
- 1-2 tbsp thyme leaves
- salt, pepper and ground nutmeg
- 10-12 Nuernberger's German sausages
- 2 cups crème légère (5oz each)
- salt, pepper
- 1-2 tbsp mustard
Instructions
- Grease baking sheet and preheat oven at 420°F
- Pastry - Mix flour, salt, butter and water and knead until you have a smooth pastry. Put into wrapping film and place in the refrigerator for 30 minutes min.
- Topping - clean garlic and cut into 1/2" rings. Peel potatoes and cut into slices 0.1" thick. Heat 1 tbsp of oil in a frying pan and roast garlic rings on both sides. Take off the pan and put them aside.
- Heat remaining oi and roast potato slices by turning them regularly. Finally season with pepper, salt, nutmeg and thyme leaves.
- Roll out the pastry, place on your baking sheet, raise the edges and prick with a fork several times. Place sheet in the oven and cook for about 12 minutes.
- Season crème légère with salt, pepper and mustard and pour it onto the baked pastry.
- Then place potato slices and garlic rings in lines like nested roof tiles. Divide sausages into halves and put them on top of the garlic rings.
- Reduce temperature to 390°F and continue baking your cake for 20-25 minutes.
Notes
- To be served hot.
Bastelesel http://www.bastelesel.de/
- Show All
- Lauch-Kartoffelkuchen/Garlic-potato cake/Gateau poireau-pommes de terre
