Instructions: 1οΈβ£ Prepare the Potatoes:
Peel and wash the potatoes. Slice them into thin rounds. Cook in boiling salted water for 8 minutes. Drain and let cool slightly. π
2οΈβ£ Mix the Liquid Ingredients:
In a bowl, whisk together eggs, liquid cream, and grated emmental. Season with salt and black pepper to taste. π₯
3οΈβ£ Assemble the Cake:
Preheat your oven to 180Β°C (350Β°F). Grease a round mold generously with butter. Lay down a layer of potato slices. Add a layer of ham and mozzarella. Repeat the layers until the ingredients are used up, finishing with a layer of cheese. Pour the egg and cream mixture over the top. π§βπ³
4οΈβ£ Bake:
Bake for about 40 minutes or until the top is golden brown and the cheese is melted and bubbling. β²οΈ
5οΈβ£ Finishing Touches:
Let it cool down a bit before slicing. Garnish with fresh basil leaves for a touch of freshness. π±
6οΈβ£ Serve:
Serve warm alongside a crunchy salad or soup for a complete meal. π₯π²
Thanks for your SHARES!
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