Süßer Kartoffelauflauf (Sweet, potato casserole)
The sweet, potato casserole is really tasty. It is a very close cousin of a sponge cake or angel food cake, only with the mashed potatoes standing in for the flour. We served it with a Coulis de fruits rouges (Red berry sauce).
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Ingredients
- Potatoes cooked, 12 oz (350 g) See Note below
- Eggs 8, divided
- Sugar 2 cups (375 g)
- Ground almonds 5 oz (125 g)
- Lemon zest from 1 lemon
- Potato starch 2 Tbsp
- Powdered sugar
- Butter
Instructions
- Preheat oven to 350°F (180°C). Butter a casserole dish.
- Cook your potatoes, peel and finely shred them. (I used our potato ricer with ease and confidence.)
- Beat together the 8 egg yolks with 1 cup (200 g) sugar until foamy.
- Add in, a bit at a time, the ground almonds and the lemon zest.
- Mix in with the shredded or riced potatoes.
- Beat the 8 egg whites together until they are stiff. Slowly add in the remaining sugar (or whatever portion of it you feel good about adding).
- First stir just 4 Tbsp of the egg whites into the potato-yolk mix. Then pour the rest of the whites on top of the potatoes, sprinkle with the potato starch and use a whisk to gently combine together.
- Place everything together into the casserole dish.
- Bake approximately 60 minutes.
- Dust with powdered sugar if you like and serve with red fruit sauce.
Notes
Potatoes: The recipe suggests that it would be best to use a somewhat-floury potato.