Beet gratin

Stir the crème fraîche, milk, horseradish, eggs and salt to taste with a whisk. Scoop 100 g of the cheese through it. Put in the greased spring form a layer of potato slices of 2 cm thick, pour some of the cream mixture over. Press the discs well. Put the slices of beet on them, pour some of the cream over, press the slices well. Put the rest of the potatoes on it. Pour over the rest of the cream mixture and sprinkle with the rest of the cheese. Cut out a circle of 22 cm diameter from the baking paper and put it on the slices. Place an oven-proof plate on top of it, which will push everything firmly together.

Preheat the oven to 180 ° C. Fry the cake in the middle of the oven for about 70 minutes. Remove the board and the paper. Let the cake cool down until lukewarm, carefully remove it from the mold. Cut it into 8 points. Serve 1 point per person. Keep the remaining items in the refrigerator for a maximum of three days.