Potato and cheese cake

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6 servings Cooking: 30 mins
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Starch

By Food24 November 03 2009
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Ingredients (11)

4.00 potatoes — peeled, boiled
1.00 onion — sliced into rings
2.00 garlic — cloves, crushed
fresh chillies — 573
250.00 g mushrooms — sliced
2.00 pepper — red, green, yellow, diced
sea salt and freshly ground black pepper
30.00 ml fresh parsley — chopped
fresh basil — chopped
50.00 g breadcrumbs — fresh
300.00 g cheese — sliced
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Method:

Preheat the oven to 190 ºC (375 ºF). Spray a 20 cm loose-bottomed cake tin with non-stick spray.
Slice the potatoes.
Sauté the onion and garlic in a little olive oil until tender. Add the mushrooms and stir-fry until lightly browned. Sauté the peppers in a little oil in the pan until tender. Season with salt and pepper, parsley and basil.
Sprinkle half the breadcrumbs on the base and along the sides of the prepared tin. Arrange half the potatoes on the base of the cake tin. Spoon half the vegetable mixture on top, followed by half the cheese. Repeat the layers using the remaining ingredients. Reserve some of the cheese for sprinkling on top. Press the ingredients firmly into the cake tin and sprinkle with the remaining breadcrumbs. Dice the remaining cheese and sprinkle on top.
Bake for 25-30 minutes. Switch on the oven grill and grill for a few minutes. Carefully remove the cake tin and transfer the cake to a serving platter.
Serve hot at a braai.
Serves 6.



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