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Kouing Patatez - Potato Cake (Brittany, France)

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“This recipe was featured on week 38 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth (and some regions), and Brittany, France is my 38th stop. Unless otherwise noted, my Travel by Stove recipes are taken from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients.”
READY IN:
50mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring a pot of salted water to a boil, then add the potatoes and cook for 20 minutes. Drain.
  2. Meanwhile, butter a 9x9 casserole dish. Cut the rest of the butter up into cubes.
  3. Run the potatoes through a ricer. Mix with the butter, salt, pepper and nutmeg. Transfer the mixture to the prepared casserole dish and smooth the top. Use a fork to make crosshatches in the top, then brush with the beaten egg yolk.
  4. Bake for 20 minutes, or until golden (if desired, you can put under the broiler for a few minutes to get some darker color).

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