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Savory Potato Bundt Cake with Mountain Cheese and Bacon
(0)
80 min
Under an hour
Knuspr-Küche
Ein herzhafter Klassiker neu interpretiert: Herzhafter Kartoffel-Gugelhupf vereint feine mehligkochende Kartoffeln mit krossem Räucherspeck, würzigem Bergkäse, frischem Schnittlauch und einem Hauch Kümmel. In der traditionellen Gugelhupfform goldbraun gebacken – herrlich saftig im Inneren und wunderbar knusprig am Rand. Perfekt für das herbstliche Familienessen, den Sonntagsbrunch oder ein rustikales Buffet.
Ingredients
Preparation method
Preparation
Peel the potatoes, cut them into large chunks, and boil in lightly salted water for about 20 minutes until tender. Then drain, let steam off briefly, and press through a potato ricer or mash finely while still warm. Allow to cool completely.
Meanwhile, cut the smoked bacon into fine cubes and render in a pan over medium heat without adding any fat until crispy. Drain on paper towels and let cool. Coarsely grate the mountain cheese. Finely chop the fresh chives (set a small portion aside for garnishing later).
Preheat the oven to 180 °C top/bottom heat. Thoroughly grease a classic Bundt pan (approx. 22–24 cm in diameter) with 15 g of soft unsalted butter and coat carefully with breadcrumbs so the cake can be turned out effortlessly later.
Chef's tip
For an even bolder flavor, you can replace half of the mountain cheese with tangy Allgäu Emmental or aged cheddar.
Leftovers can be sliced the next day and fried until crispy on both sides in a little clarified butter or butter.
42 min
Under an hour
