Sure, this isn’t the most groundbreaking or original recipe from Finland, but I sure do love my potatoes. The bottom layers of shredded potatoes, surrounded by an egg and dairy mixture, get soft and creamy while the top gets golden and crispy. Think of this as one giant tater tot. And just like a tater tot, forkfuls were promptly dipped in ketchup and a little bit of Sriracha for some kick.
The first time I made this I squeezed it into the quart-sized baking dish pictured. The next time I made sure to spread it out in an even larger dish to maximize the crust to filling ratio. In the future, I might try to one up myself and add cheese; even as stated in the cheese-less recipe, the dish had a similar creaminess to baked mac and cheese. I can only imagine that the addition of some cheddar would be magical…
Riivinkropsu- Grated Potato Casserole
Yield: 4 side servings
* butter (for greasing pan)
* 1 egg
* 1 cup whole milk or light cream
* 2 Tablespoons rice flour
* 1 teaspoon salt
* 3-6 small-to-medium potatoes, peeled and grated (see note within instructions below)
Preheat oven to 350 degrees and butter an ovenproof baking dish.
In a medium bowl, lightly beat the egg and add the milk or cream, rice flour, and salt. Stir to combine and then add the potatoes. Transfer to the prepared baking dish (Note: you can tell you have the right amount of shredded potatoes if there’s a thin layer of shredded potatoes above the milk and egg mixture… this means the covered potatoes will soften and get creamy during baking while the top layer will get crispy and golden).
Bake for 45-50 minutes. Turn the oven to broil and broil for several minutes to brown the crust.