Bruckbam – Bavarian potato noodles baked in the oven

Ingredients for 4 servings:

• 1 kg potatoes, floury
• 200 g flour
• Salt
• 1 egg(s)
• Margarine or clarified butter for the pure
• Clarified butter, hot, for spreading
• 300 g sour cream

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 45 minutes

Boil the potatoes, peel them, and press them through a potato ricer while they are still hot. Crumble them with flour (i.e. work the flour into the hot potatoes with your fingers – be careful, it’s hot!), season with salt, and quickly knead with the eggs to form a firm dough. Preheat oven to 180°C (top/bottom heat). Grease a baking dish well. Shape the noodles into approx. 2cm thick noodles, cut into the width of a tree trunk/beam, place them in the dish, and bake for approx. 45 minutes. Halfway through baking, brush with hot clarified butter and drizzle with sour cream. Serve with sauerkraut or leaf salad. Bruckbam or Bruggbam is a long, thick potato noodle in Lower Bavaria and literally means the supporting beam/tree (Bam) of a bridge (Bruck or Brugg).