Potato cake (Emmental style)

1. Thoroughly wash the potatoes and place in the Softiera insert. Pour approx. 150 ml water into the tall pot and place the Softiera insert inside it.

2. Cover with Secuquick softline and close. Heat the pot on highest level up to the soft window, switch to a low level and cook for approx. 15 minutes in the soft area.

3. At the end of cooking time, depressurize Secuquick and remove it. Let the potatoes cool a little, peel and press them through a potato ricer.

4. Stir eggs and marjoram into the potato mixture. Season with salt, pepper, and nutmeg, thoroughly mix everything and let cool.

5. Cut out a circle of baking paper with a diameter of 28 cm with the help of a 24 cm lid and place in the shallow pot. Grease the baking paper with butter.

6. Peel the onions, halve, and cut into fine slices. Peel off the skin of the pork sausage and halve the sausage lengthwise and cut it into thin slices.

7. Stir the crème fraîche until smooth and season with salt and pepper.

8. First spread half of the sausage and onion slices on the baking paper. Add potato dough on top and smooth out.

9. Spread the crème fraîche on top, cover with the rest of the onion and sausage slices and finally spread cheese over top.

10. Place the pot on the hob and switch to a low level. Place the Navigenio overhead and switch to low level, bake for approx. 25 minutes. Depending on the level of browning, then switch to the large level and bake approx. 3 minutes until golden brown.

11. Let the potato cake cool briefly and use a plate to turn it out.