Potato Cake with Vegetables

Serves: 2 as a main meal, 4 as a starter

Time: Preparation time approx. 45 minutes + 50 minutes baking time

  1. Peel potatoes, slice into 3 mm thick slices. Blanch in boiling salted water for 2 minutes. Remove, plunge into cold water and allow to drain. In a bowl, mix potatoes well with the oil and season. Layer half of the potatoes on a baking sheet approx. 26 mm in diameter and lined with baking parchment, working from the middle outwards, as in a rosette. 
  2. Chop the rosemary leaves finely. Cut the carrots and leek into matchstick pieces. Chop the hazelnuts roughly. Mix everything together with horseradish and Sbrinz and season. Spread over the potato slices. Layer the remaining potato slices over the top working from the outside in. 
  3. Preheat the oven to 180 °C. Cook in the lower half of the oven for approx. 50 minutes, until the edges of the potato slices turn brown. Drizzle remaining oil over the dish.



Serve as a main meal with salad. Use horseradish according to taste. Generally speaking, it is one of the healthiest vegetables and supports the function of the pancreas, strengthens the immune system, has an antibiotic effect, vitalises and also contains a great deal of vitamin C. What else can it be used for? Quark, salad sauces, cooked beef, fish, cabbage, raw vegetables but above all, any type of root vegetable.


Reproduced with kind permission from the AuthorsSchindler, Ingrid, and Tricia Bauman. Naturally Fresh & Delicious Healthy Cooking with A. Vogel. Teufen: Vogel, 2009. Print.

  • 750 g floury potatoes 
  • Sea salt 
  • 50 ml hazelnut oil 
  • Herbamare® Original 
  • Freshly ground pepper 
  • 1 sprig of rosemary 
  • 200 g carrots 
  • 100 g leeks 
  • 100 g hazelnuts 
  • 2 tbsp fresh horseradish, grated 
  • 100 g Sbrinz or Parmesan, grated

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