Savory Potato Baumkuchen | With Tangy Mountain Cheese

Wash and peel the floury potatoes and boil them in salted water until tender. Then press them through a potato ricer while still hot and allow the steam to briefly evaporate. Preheat the oven with top heat or the grill function to 220 °C and grease a loaf tin thoroughly with a little butter.

Beat the room-temperature unsalted butter until creamy. Separate the eggs. Beat the egg yolks into the butter one at a time. Stir in the riced potatoes, cornstarch, a generous pinch of salt, freshly grated nutmeg, and pepper. Beat the egg whites with a small pinch of salt until stiff peaks form and gently fold into the potato mixture. Finely grate the mountain cheese.

Spread about 2 to 3 tablespoons of the fluffy potato mixture evenly and thinly across the bottom of the prepared loaf tin. Sprinkle with a little grated mountain cheese. Bake in the upper third of the oven for about 3–4 minutes until the layer is golden brown. Remove the tin, spread the next thin layer of mixture on top, sprinkle with mountain cheese, and bake again. Repeat this process until all of the mixture and mountain cheese are used up.