Baked Potato Baba

Peel the potatoes and grate them finely into a large bowl. Add a pinch of salt, stir, and let rest for 5-10 minutes until the potatoes release their juice and the mixture softens slightly.

After resting, pour off the excess liquid or squeeze the potatoes thoroughly in a cloth until the mixture no longer drips. If you want a drier, more compact baba, remove most of the juice. for a moister result, leave some liquid and adjust later with flour if needed.

Add plain flour to the grated potatoes (as needed to prevent the mixture from being too loose) and half of the melted butter. Mix until you have a uniform but still slightly shapeable mass.

Whisk all the eggs with the milk into a smooth liquid mixture, season to taste with salt, and briefly beat to combine yolks and whites.

Preheat the oven to 180 °C (fan 160 °C).

Pour the egg mixture into the potato mixture and mix thoroughly until smooth. The batter should be thick but still slightly loose. if it is too runny, add plain flour a spoonful at a time until it holds its shape.

Grease a baking dish with butter and sprinkle with breadcrumbs. Transfer the mixture to the dish, smooth the surface with a spatula, and drizzle with the remaining melted butter (you can also sprinkle a little extra breadcrumbs for a crispy top).

Bake in the preheated oven for 45-55 minutes, until the top is golden and the center is set - a skewer inserted should not come out covered in raw batter. it should come out with moist crumbs, not liquid batter.

Let the potato baba rest for 10 minutes after removing it from the oven to allow the juices to settle, then cut into portions. Serve warm as a main course or cooled as a snack. it goes well with a fresh vegetable salad.