Potato Pie with Country Smoked Ham

Try this delicious cake recipe:

(*) Cake springform pan of about 26 cm ø, enough for 4 or 5 people.

Peel and chop the shallot. Carefully clean the leek, carrot and celery, cut away the ends of the stalks and cut into tender strips.

Dip the tomatoes briefly in boiling water, peel and cut into cubes.

Sauté the shallot in olive oil. Add the vegetable strips and the tomato puree and sauté briefly. Extinguish with the red wine and the soup and cook the sauce on high fire in about 15 minutes until it thickens. Season with salt and pepper.

Preheat the oven to 180 degrees. Put the pine nuts on a baking tray and roast them lightly in the oven at 180 degrees for 2 to 3 minutes.

Cut the olives into slices.

Cover the bottom of the cake springform pan with parchment paper. Place the rim on top and generously butter the pan.

Spread the pine nuts and olives evenly on the bottom. Place the ham slices overlapping on top and cover everything together with the vegetable sauce.

Peel the potatoes and cut them into fine slices. Immediately lay them in two layers on top of the vegetable sauce. Drizzle the potatoes with heavy cream and sprinkle with Parmesan cheese.

Meanwhile, bake the potato cake in the oven at 180 degrees for about 40 minutes. Remove from heat and rest for 5 to 10 min before slicing.

To serve, loosen the edge with a kitchen knife, remove the mold ring and cut the potato cake into pieces.

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