invisible cake Reblochon

The principle of invisible cake is very little dough (milk / flour / egg) to many very thin slices of filling (sweet apples or pears or salt: zucchini or potatoes)

I speak so grandly of "invisible cake" but in fact it is neither more nor less than a potato gratin with Reblochon cheese. So gratin cake or whatever, so it's good ... 
I used my Demarle mold "big round" to make individual portions and found it suitable.

for 6 servings : 
900 g to 1 kg potatoes, peeled lands 
150 g liquid cream 
3 eggs 
80 g flour 
1 small Reblochon cheese (240 g) 
salt, pepper 
2 cloves garlic, 
grated cheese

Peel the potatoes and cut into thin slices using a mandoline or a robot. 
In a bowl, mix the eggs with the cream. Add flour, crushed garlic and mix well to avoid lumps. Add salt and pepper. 
Mix the potatoes with the dough. Stir gently to coat dough slices. 
Arrange two three tablespoons of this mixture into the molds. Cut the Reblochon (keep the crust) into thin slices and place a slice of the potato mixture / dough. cover with potatoes file another slice of cheese and finish with another layer of potatoes. 
Fill and all fingerprints. finish by sprinkling the top with grated cheese. 
Bake for 45 minutes at 180 °

hot or cold taste.

     

verdict: I loved. Miss did not like chocolate, chocolator junior was that we did not feel enough cheese. 
Individual they have a good performance and the release is easy. 
We can also do it in a greased loaf pan.

This recipe was widely circulated, Joelle blog "milk Cloud" puts the milk, melted butter and garlic no more flour. I put cream and less flour because the cream still thickens the dough. 
You can put any cheese that melts (Reblochon cheese, raclette, Mont d'Or, cream cheese, Munster, and even goat ...) 
we can also put it ham, which I have not done. 
the grated cheese is optional, it was more for decoration than for taste ...