L’Escale Galley

Dutch Potato Cake

Serves 4-6

1 kg potatoes, scrubbed but skins left on, thinly sliced
100 g butter
2 large courgettes, thinly sliced
2 cloves garlic, crushed
125 ml crème fraiche
2 tblsp honey
6 – 8 thyme stalks, leaves picked
3 eggs, lightly beaten
200 g strong cheeses (Gruyère, Cheddar, Parmesan), grated (If you have access to strong Dutch cheese eg Oude Gouda, all the better)
Freshly ground sea salt and black pepper

  1. Line a round cake tin (I use my big straight-sided frying pan, for the courgettes and to assemble and bake the finished dish – no lining needed).
  2. Boil the sliced potatoes for 15 minutes, then drain.  Preheat the oven to 200˚C.
  3. Meanwhile, melt the butter in a large frying pan and cook the courgette slices gently for around 10 minutes until they are soft and golden, adding the garlic after 5 minutes.  Season with salt and pepper and lift out with a draining spoon to a plate once they are cooked, leaving the butter in the pan.
  4. Add the crème fraîche, honey, thyme leaves, beaten eggs and ¾ of the grated cheese to the pan, season and mix thoroughly to dissolve the honey and start the cheese melting.  Transfer the mix to a bowl, if you are using the pan instead of a cake tin.
  5. Spread 1/3 of the cooked potato slices in the bottom of the pan or cake tin, layer ½ the courgettes/garlic mix over, then another layer of potatoes, the rest of the courgettes/garlic and a final layer of potatoes on top.  Cover with the egg/cheese/butter/crème fraiche mix, spreading it over evenly, and top with the rest of the grated cheese.
  6. Bake until the topping is set and golden.

Serve warm with a simple green salad, tomato salad or grated carrots. Also good with one large courgette, and one red pepper, quartered, seeded and thinly sliced.