Reibkuchen - German Potato Cake
  • Cooking Time: 120
  • Servings: 3
  • Preparation Time: 15
  • 4,41 lb peeled potatoes
  • 3,17 oz vegetable fat (shortening)
  • 10,23 oz sour cream
  • salt (to taste)
  1. Cut the potatoes into cubes and in your blender use the function "chop" until the potato looks grated like in the parmesan grater.
  2. With your hands mix in a bowl the potatoes with the rest of the ingredients, making sure that the shortening is well mixed.
  3. Put it in a copper pot or a cast iron and bake at 356ºF for 2 hours or untill the crust is brown.
  4. Serve with ricotta cream. If you need the recipe for that i also have it :)
Acctually this is not a real cake...but i remember my dad telling me how his mom used to make for them in the cold german winter and serve with some ricotta cream...that's how i do it also...and it's fabulous....have a perfect brown crust and it's creamy inside...the taste is subtle...not strong...simply perfect and if you have leftover just grill them in a pan w/ just a little bit of'll love it!