🍰 Crispy Potato Cake with Quark Base

Name: Crispy Potato Cake with Quark Base
Total time: 30 min
Yield: 4 servings
Ingredients: 100 g quark; 4 tbsp sunflower oil; 0.5 tsp salt; 200 g flour; 1 tsp baking powder; sunflower oil (for the pan); flour (for working); 4 shallots; 1 tbsp butter; 800 g firm-cooking potatoes; salt; 150 g grated Emmental; salt; pepper (from the mill); 2 tbsp freshly chopped marjoram; 200 ml whipping cream; 150 g crème fraîche; 3 eggs; nutmeg

680 kcal · 30 min · 4 servings

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Ingredients

100 g quark
4 tbsp sunflower oil
0.5 tsp salt
200 g flour
1 tsp baking powder
sunflower oil (for the pan)
flour (for working)
4 shallots
1 tbsp butter
800 g firm-cooking potatoes
salt
150 g grated Emmental
salt
pepper (from the mill)
2 tbsp freshly chopped marjoram
200 ml whipping cream
150 g crème fraîche
3 eggs
nutmeg

Instructions

1. Mix quark, oil, salt, flour, and baking powder in a bowl until you have a smooth dough.
2. If the dough is too dry, add a little cold water gradually.
3. Cover the bowl and place the dough in the refrigerator for about 30 minutes.
4. Peel the shallots and slice them into thin rings.
5. Sauté the shallots in hot butter in a pan until translucent.
6. Remove the pan from the heat and set the shallots aside.
7. Peel the potatoes and wash them thoroughly.
8. Slice the potatoes into about 3 millimeter thick slices or shred them thinly.
9. Parboil the potato slices in salted water for about 10 minutes.
10. Drain the potatoes and let them drain well.
11. Preheat the oven to 180 degrees Celsius fan setting.
12. Brush the pie dish with a little oil.
13. Roll out the dough on a floured work surface.
14. Place the dough in the prepared dish and line the bottom and sides.
15. Layer the potatoes and shallots alternately on top of the dough.
16. Sprinkle each layer with some cheese.
17. Season each layer with salt and pepper.
18. Sprinkle marjoram over each layer.
19. Whisk cream, crème fraîche, and eggs together in a separate bowl.
20. Season the liquid with salt, pepper, and nutmeg.
21. Pour the liquid evenly over the potato layers.
22. Sprinkle the remaining cheese over the top.
23. Bake the cake in the oven for about 45 minutes until golden brown.
24. Serve the cake while still hot or after it has cooled down.

Nutrition per serving

kcal: 680
Protein: 18 g · Fett/Fat: 38 g · Carbs: 62 g