This crispy potato cake has become a favorite at home. It has all the crunch of the filo paste that is very easy to use.
I love the texture because it looks like it's a very fine puff pastry and very crisp but thinner than the puff pastry.
The filling is made of potato, ham and cheese, perfect ingredients for children too.
You can replace the filo paste with puff pastry and the result will be equally rich, although with filo paste it is crispier and much lighter.
- 600g cooked potato
- 400g brie, camembert or Caprice de Dieux cheese
- 200g finely sliced ham
- 100 g butter
- 5 sheets of filo paste
- a little bit of al
- a little freshly ground black pepper
- a bit of nutmeg
- 3 slices smoked bacon, cut into strips
- 50g g g g grated Parmesan cheese
- 2 tablespoons opan ralla
Cook potatoes in plenty of salted water. I cooked them and express pot in just 15 minutes. When they are tender, we peel them and with the help of a potato shredder We crush them until we get a fine puree.
Add half the butter, nutmeg to taste and sprinkle. We mix again.
We melt the butter challenge. When the puree is ready, we put a sheet of filo paste on the work surface. Brush with the melted butter and put on top another sheet of filo paste but move it a little so that there are beaks and it is not completely even to the one below and we repaint with butter. Repeat until finished with all the blades of filo paste.
Place the filo pasta on a low cake pan. Cut the cheese into slices half a cm thick. Fill the pan with a layer of cheese. Put the cooked ham on top and cover with the mashed potatoes.
We repeat a second layer. Spread over the bacon into strips and bake at 180 degrees for about 25-30 minutes until the filo paste is crisp and well browned
Tips and Tricks
- You can replace the butter with olive oil in the puree but the filo paste is better painted with butter or margarine instead of oil.
- Try doing it with sweet potato and you'll be amazed at the taste so sweet and salty
- Difficulty: easy
- Preparation time: 60 minutes
- Servings: 8