Traditional potato teigarch (potato pudding)

6 Servings

Ingredients

Quantity Ingredient
5 larges Potatoes
1 medium Onion
⅓ cup Flour
1 teaspoon Baking powder
1 teaspoon Salt
¼ teaspoon Pepper
1 Egg; beaten
2 tablespoons Poultry or vegetable fat

Directions

Wash, pare and finely grate the potatoes and the onion. Sift the dry ingredients together, and add together with the egg and the fat.

Mix and pour into a greased 2 quart baking dish, dot with additional fat and bake in a moderately hot oven (375) for 1½ hours, until the top is crusty brown.

Posted to FOODWINE Digest by Mirjam & Howard Dorn <howard@...> on Dec 11, 1997

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