Potato cake baked in an iron

Ingredients for 1 servings:

• 2 kg potatoes
• 800 g flour
• 1 cube of yeast
• Salt
• Oil for the mold, e.g. rapeseed oil or safflower oil

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 30 minutes

Grate the potatoes. Crush the yeast. Put the potatoes, yeast, flour, and salt in a bowl and mix well. The mixture should be neither too thin nor too thick. Then, if necessary, fill a casserole dish (I have an old iron one from my grandmother), but a silicone baking dish also works, with the oil. Oil the edges, too. Pour the potato mixture into the dish and let it rise in a warm place. The dough should be nice and light. Then drizzle a little more oil over the potato dough and spread it out. Bake at 175° to 200° on the middle rack for 45 to 60 minutes until golden brown. The cake tastes great warm with coffee, or the next day with butter. I bake it again briefly in the oven or microwave the next day; then it tastes like freshly baked.