Potato and cheese cake

Recipe from: 5/22/1997 12:00:00 AM
Ingredients 11
Servings 6


  • 4
    large potatoes, skinned and boiled until tender
  • 1
    onion, sliced into rings
  • 2
    cloves garlic, crushed
  • olive oil
  • 250
    fresh mushrooms, sliced
  • 2
    red, yellow or green peppers, seeded and diced
  • salt and freshly ground black pepper
  • 30
    finely chopped parsley
  • fresh basil, chopped
  • 50
    fresh breadcrumbs
  • 300
    cheese, sliced


25-30 min
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.

Read more on: starch  |  bake

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