Potato Bacon Cake

Make potatoes and cool. Cook the yeast dough with the machine. Clean, rinse and finely dice the leek. Now press the cooked potatoes through the potato ricer and mix well with sour cream or crème fraiche, layered cheese, leek cubes, eggs, and 3 tbsp. oil. Season with 1 level tsp. salt, 1 pinch nutmeg and pepper. Roll out the yeast dough onto a greased baking sheet and spread the potato mixture evenly. Cut the bacon into cubes and apply as a lattice pattern. Bake the potato bacon cake in a heated oven at 220 °C for about 15 minutes.

Our tip: Use a bacon with a strong flavor – this will give this dish a special touch!

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