Bruckbam – Bavarian Potato Noodles Baked in Oven
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Cook Time | 1 hr 10 mins |
| Total Time | 1 hr 45 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg potato (s), floury cooking
- 200 g flour
- salt
- 1 egg (s)
- Margarine or clarified butter for the pure
- Clarified butter, hot, for brushing
- 300 g sour cream
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 ° C top / bottom heat.
- Boil potatoes, peel and press hot through a potato press. Crumble with flour (= work the flour into the hot potatoes with your fingers - be careful!), Salt and quickly knead with the eggs to form a firm dough.
- Grease pure well. Shape noodles approx. 2 cm thick and cut straight (= tree trunks!), Place in the straight and bake for approx. 45 minutes. After half the baking time, brush with hot clarified butter and pour sour cream over it.
- Sauerkraut or lettuce tastes good with it.
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