- Recipes
- Baked Potato Baba
Baked Potato Baba
Ingredients
Step by step process
Preparation
- 1
To make this 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.
- 2
After resting, pour off the excess liquid or squeeze the grated potatoes thoroughly in a cloth until the mixture no longer drips. If you want a drier, more compact baba, remove most of the juice. If you prefer a moister result, leave some liquid and adjust later with flour if needed.
TIP:Use a clean towel or cloth and thoroughly squeeze the grated potatoes so that only a small amount of liquid drains away. The dry mixture will then bind better with the flour, and the dough will hold its shape.
- 3
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.
- 4
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.
Assembly and baking
- 5
Preheat the oven to 180 °C (fan 160 °C).
- 6
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.
- 7
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).
- 8
Bake in the preheated oven for 45-55 minutes, until the top is golden and the centre is set. A skewer inserted should not come out covered in raw batter. It should come out with moist crumbs, not liquid batter.
Serving
- 9
Let it rest for 10 minutes after removing 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.
More tips:
For a more varied flavour, you can add finely chopped onion or finely chopped herbs to the mixture.
Similar recipes
Topic: Czech Cuisine
Summer tomatoes in the leading role: recipes, tips, and inspiration for their use
Summer tomatoes are among the tastiest seasonal ingredients. Get inspired by recipes, tips, and ideas for their use in salads, sauces, soups, and homemade preserves.
