Erzgebirge Getzen with Buttermilk (grated potato bake)

Name: Erzgebirge Getzen with Buttermilk (grated potato bake)
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4 servings
Ingredients: 1.5 kg floury potatoes; 500 ml buttermilk; 3 piece eggs (medium); 4 tbsp plain flour; 1 tsp salt; 1 pinch freshly grated nutmeg; 80 g butter or margarine; 300 g apple sauce

A German classic from Saxony: in the Erzgebirge, dishes made from raw grated potato are called Getzen, and in this version buttermilk binds the batter. On the tray it turns golden brown and crisp on the outside while staying moist and creamy inside. Cool apple sauce belongs with it and balances the savoury flavour.

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Cook time

75 min

🍽️

Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

645 kcal

Calories

18 g

Protein

21 g

Fat

93 g

Carbs

Ingredients

For 4 servings

Estimated cost~€3.90 · ~€1.00/serving

Instructions

1
Peel and wash the potatoes and grate them into a bowl on the fine side of the grater.
2
Put the grated mixture into a clean tea towel in batches and squeeze it out firmly until hardly any liquid comes out.
3
Stir the squeezed potato mixture together with the buttermilk, the eggs, the plain flour, the salt and the nutmeg into a thick batter.
4
Preheat the oven to 200 °C conventional. Grease a deep baking tray or an ovenproof pan with a little of the butter or margarine.
5
Pour in the batter to a depth of about 3 cm, smooth the surface and dot the remaining butter or margarine over the top.
6
Bake the Getzen on the middle shelf until the surface is golden brown and a crisp crust has formed.
7
Cut the Getzen into pieces and serve them with the apple sauce.