Recipe for Melted Potato Cake with Rosemary and Cheese

Peel, then wash and dry the potatoes. Slice them into thin rounds if possible using a mandoline. Remove and chop the rosemary leaves. Cut the cheese into small slices (you can keep or remove the rind, I usually leave it on). Peel and crush the garlic.

Butter a 26 cm diameter cake pan (if you want to unmold it properly, use a springform pan, which I didn’t do, so I flipped it over and there was no browned side...). Preheat the oven to 210 °C.

Alternate layers of potatoes and cheese slices, seasoning with salt and pepper and sprinkling rosemary each time. Pack down firmly. Mix the crushed garlic and warmed cream. Season with salt and pepper. Pour over the potatoes and then bake for an hour, covering the dish with aluminum foil once the top is nicely browned.

Tofinish, wait 10 minutes, then unmold onto a plate. Serve with a green salad. ENJOY YOUR MEAL!