Recipe for savory potato cake, crispy on the outside, soft on the inside

Photo: Pxhere

Potatoes are one of the favorite foods in our climate. They are equally used for sweet and salty specialties, when they are during lean, but also fatty days.

One of the ways to consume them is this salty cake, the preparation of which is very fast, and the result is fantastic. It is an excellent choice for breakfast, lunch and dinner, it can be served as a side dish, but also as a main dish.


– 1 kilogram of potatoes
– 2 deciliters of sour cream
– 2 deciliters of cooking cream
– 1 clove of garlic
– 180 grams of cheese
- 1 tablespoon of a mixture of ground cumin, red pepper, curry, basil
– 40 grams of butter
– nutmeg
– salt, pepper

Photo: Pxhere


Cut the peeled potatoes into thin circles. Put them in a bowl and cover them with cold water. Let them stand for 5 minutes, then drain them well. Peel the garlic and cut it in half. Cover the bottom and edges of the round cake pan with the garlic halves, pressing vigorously to release all the aroma, then coat the pan with the margarine.

Mix the potatoes, sour cream and cooking cream in the bowl, season with salt, pepper, grated nutmeg and the spice mixture. Mix well and transfer to the mold. Pour the rest of the cream from the bottom of the bowl over the potatoes, sprinkle the grated cheese and the pieces of margarine.

Heat the oven to 180 degrees and bake the potatoes for about 45 minutes, until they are soft and golden-yellow on top. When they are baked, let them stand for about 10 minutes, then cut them into pieces. If desired, you can also mix smoked mushrooms and smaller bacon cubes into the potatoes.
Spread the pieces evenly on top, sprinkle them with grated cheese and pieces of butter. If the baked cake seems insufficiently juicy, while it is still hot, pour a little milk over it, then return it to the switched off, heated oven.

Photo: Delo taste


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