Inspired by a recipe for a “potato kugel” on the food blog “smitten kitchen” I also tried creating a recipe, that resembles a giant potato pancake. To recreate this recipe, you will need a stovetop, an oven and one ovenproof pan. A kitchen machine that will help you grate the potatoes will also come in handy. And the best thing is, that this is one of those dishes, that taste even better on the second day when the flavors had a minute to all melt together.
Recipe – Potato Cake
Amount: 6 portions
Prep time: 20 minutes prep, 75 minutes baking time
1 onion, about 100 g
40 g potato starch
2 Tsp salt
1 Tsp pepper
1 Tsp paprika
1/2 Tsp cinnamon
1/2 Tsp coriander
100 g cream
1,5 kg potatoes
3 Tbsp plant based oil
10 g butter
Preheat the oven to 350° F (175° C, upper- and lower heat).
Cut 1 onion into fine stripes and mix with 40 g starch and spices (2 Tsp salt, 1 Tsp pepper, 1 Tsp paprika, 1/2 Tsp cinnamon, 1/2 tsp coriander) in a bowl.
Add 3 eggs and 100 g cream to the bowl. At first just stir the liquids together, before mixing with the remaining ingredients in the bowl.
Wash and grate 1,5 kg potatoes. Stir together with the other ingredients in the bowl.
Heat up an oven proof pan on the stovetop with 3 Tbsp plant based oil. Once the oil is hot, add the mass to the pan. Turn of the stove.
Top the mass with 10 g butter in small pieces.
Add the pan to the oven and bake 75 minutes at 350° F (175° C, upper- and lower heat).
Keeps about 3 days in the fridge. Tastes also great lukewarm. I like to serve this potato cake with a salad.