in Sweden

Potato pancake casserole

updated

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Ingredients for 4 servings:

  • 4 eggs
  • 200 ml milk
  • 200 ml sour cream
  • 150 g flour
  • ½ tsp salt
  • 2 large potatoes
  • 2 carrots
  • 1 bunch parsley, chopped
  • 1 tbsp butter or margarine for the mold
  • 200 g bacon, sliced
  • 1 jar cranberries, as desired

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

Potato pancake

Mix eggs, milk, sour cream, flour, and salt into a batter. Peel and coarsely grate the potatoes, as well as the carrots. Add both to the batter. Stir in the chopped parsley. Pour the batter into a baking dish greased with butter or margarine and cover with bacon. Bake the casserole on the middle rack of the oven at 175°C (top/bottom heat) for about 45 minutes, until the top is lightly browned. In Sweden, this dish is served with lingonberries.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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