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Crispy Potato Cake with Crunchy Coating


7 large potatoes

2 eggs

280g of light liquid cream

4 small leeks

A splash of white wine

15 thin slices of smoked bacon

Salt and pepper


Olive oil


1. Grease a round cake tin and refrigerate it. Cook the peeled and sliced potatoes in a large pot of salted water for about 20 minutes or until tender. Drain the water.

Thinly slice the leeks, wash them, and then sauté them in a frying pan with a little olive oil. After 5 minutes, add a large knob of butter, season with salt and continue cooking until the leeks are tender. Pour the white wine over them and cook until the wine has completely evaporated, stirring occasionally.

2. Preheat the oven to 210°C (thermostat 7). Line the tin with the slices of smoked bacon, placing them in a star shape starting from the center and letting them overflow out of the tin. Place half of the potatoes on top of the bacon, crumble them slightly with a fork, and then season with salt and pepper. Add the leeks, then the rest of the potatoes. Season again with pepper. Mix the cream and beaten eggs together in a bowl, seasoning with salt and pepper. Pour this mixture over the potatoes and then fold the slices of bacon that were overflowing over the vegetables. They will not cover all of the potatoes, but that is okay.

To finish, bake for 40 to 45 minutes until the top is golden brown and the bacon slices are very crispy. Let it cool down before removing it from the tin.