Description
A comforting and rustic German potato bake with a golden crust and tender interior, made from simple pantry ingredients and baked to perfection in a loaf pan.
Ingredients
Scale
- 1 kilogram raw potatoes, peeled and grated
- 1 medium onion, finely grated
- 60 grams all-purpose flour
- 2 large eggs, beaten
- 120 milliliters whole milk
- 2 tablespoons fresh parsley, finely chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 30 grams butter, melted
Instructions
- Preheat the oven to 180 degrees Celsius.
- In a large bowl, combine the grated potatoes, grated onion, flour, beaten eggs, milk, chopped parsley, salt, and black pepper. Mix until evenly incorporated.
- Brush a loaf pan with part of the melted butter to grease it thoroughly.
- Spoon the potato mixture into the prepared loaf pan and press it down gently to remove air pockets and smooth the top.
- Pour or brush the remaining melted butter evenly over the top surface.
- Bake for 60 minutes, or until the top is deeply golden and firm to the touch.
- Allow the cake to rest in the pan for 10 minutes before removing and slicing. Serve warm.
Notes
- Squeeze excess moisture from the grated potatoes to prevent a soggy texture.
- Let the cake rest before slicing to help it hold its shape.
- Leftover slices can be pan-fried in a little butter for extra crispiness.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 75 mg
Keywords: Potthucke, German potato cake, traditional German recipe, baked potato dish, Westphalian potato cake